Black Bean And Corn Salsa Recipe

Active Time:

20 mins

Total Time:

30 mins

Servings:

12

Black bean and corn salsa is the easy add-on you need, whether you're looking to spice up a weeknight dinner or you're making a big batch of dip to accompany your trusty stash of tortilla chips.

Packing in the flavor thanks to a delicious mix of spices, herbs, citrus, and a jalapeño chile, this black bean and corn salsa recipe is fresh, flavorful, creamy, and crunchy—it's everything you could want to eat in the summer.

Southern Living Black Bean Corn Salsa in a bowl to serve with tortilla chips, lime wedges, and glasses of beer — Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

Black Bean and Corn Salsa Ingredients

A few pantry and spice cabinet staples are combined with some fresh produce. Here's what you need:

Black beans: Canned is fine, but you can also cook your own. Just make sure they're cooled before combining with other ingredients.
Fresh corn kernels: Fresh is best, but frozen (and thawed) works great, too.
Cumin: Gives the salsa some kick.
Jalapeño: For some nice heat. You can go up to habanero if you really like heat, or use a bell pepper if you prefer milder heat.
Fresh lime juice: For freshness and a citrus zing.
Tomatoes, bell pepper, and red onion round out the best summer salsa you've ever tasted.

Southern Living Black Bean Corn Salsa ingredients — Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

The Best Black Beans for Black Bean and Corn Salsa

If you're looking for a quick salsa for when you're hosting a game day watch party, then sticking to canned black beans is the way to go.

However, if you have a day's worth of time to prep, using dried beans will not only be cheaper but will keep your black bean and corn salsa recipe super fresh. All you have to do is soak the beans—a half cup of dried beans is equivalent to one 15-ounce can of canned beans—the night before and cook them low and slow on the stovetop until thoroughly cooked.

How To Make Black Bean and Corn Salsa

Ready in just 30 minutes, this simple salsa is full of flavor and spice. It's the perfect dip for when you have a large party or gathering.

Step 1. Prep the vegetables: Chop all the fresh vegetables and herbs that will go into your black bean and corn salsa, including bell peppers, tomatoes, red onions, jalapeño, and cilantro.
Step 2. Cook corn: Roast corn over medium-high heat until browned in a cast-iron skillet. Add in seasonings and cook for approximately a minute until fragrant.
Step 3. Combine: Transfer the corn to a large bowl. Add in the vegetables, herbs, and black beans. Add salt to taste and gently toss until well mixed. Let the salsa stand for 10 minutes in the fridge before serving.

Ways To Serve Black Bean and Corn Salsa

This recipe easily serves 12, but if you're expecting a larger crowd, just break out your big mixing bowl and double the recipe.

Corn and bean salsas such as this one are also easy dishes to make as your guests are arriving. Enlist their help with the chopping and mixing, and before you know it, the party will get, as they say, started.

You can round out your party spread with the following dishes that are effortless to put together, making them the perfect choice for large gatherings:

How To Store Black Bean and Corn Salsa

If there are any leftovers of your black bean and corn salsa, store them in the fridge in an airtight container for up to a week.

Editorial contributions by Christabel Lobo.

Ingredients

2 1/2 fresh corn kernels (from 5 ears)
1 Tbsp. olive oil
2 tsp. ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 Tbsp. fresh lime juice (from 2 limes)
1 Tbsp. finely chopped jalapeño chile, not seeded (1 small chile)
3/4 tsp. kosher salt

Directions

Cook the corn:

Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes.

Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined.

Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley

Transfer mixture to a large bowl.
Finish mixing salsa:

Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.

Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley