Name: Corn Black Bean Salsa Recipe
Prep time: 10 min
Total time: PT-492335H11M2S
Cuisine: Mexican
Ingredients: 2 cups frozen corn (thawed); 1 cup black beans (drained and rinsed); 1/4 cup cilantro (finely chopped); 1/4 cup red onion (finely chopped); 2 tbsp fresh jalapeño (finely diced, optional); 1/4 cup red bell pepper (finely diced); 2 tsp lime juice; 2 tsp lemon juice; 1/2 tsp salt

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Introduction

This Corn Black Bean Salsa is a vibrant and refreshing dish that’s perfect as a dip or a side. Packed with fresh veggies and zesty citrus juice, it brings a bright, flavorful kick to any meal.

A white bowl filled with a colorful corn and black bean salad sits on a white marbled surface. The salad has bright yellow corn kernels mixed with shiny black beans, small pieces of red bell pepper, red onion, and green herbs all evenly spread throughout. A large, triangular, light yellow tortilla chip is sticking out from the back right side of the bowl. The image is bright and fresh with a close-up view highlighting the textures and colors of the salad ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups frozen corn (thawed)
1 cup black beans (drained and rinsed)
1/4 cup cilantro (finely chopped)
1/4 cup red onion (finely chopped)
2 tbsp fresh jalapeño (finely diced, optional)
1/4 cup red bell pepper (finely diced)
2 tsp lime juice
2 tsp lemon juice
1/2 tsp salt

Instructions

Step 1: In a large bowl, combine the thawed corn, black beans, cilantro, red onion, jalapeño (if using), and red bell pepper. Stir gently to mix all ingredients evenly.
Step 2: Add the lime juice, lemon juice, and salt. Mix well to coat everything with the citrus juices and seasoning.
Step 3: Cover the salsa and chill in the refrigerator for at least 30 minutes to allow flavors to meld. For best results, refrigerate up to overnight before serving.

Tips & Variations

For extra zest, add a pinch of cumin or smoked paprika to enhance the salsa’s flavor.
Swap the fresh jalapeño for a mild green chili if you prefer less heat.
Use fresh corn kernels in season instead of frozen for a sweeter taste.
Add diced avocado just before serving to give the salsa a creamy texture.

Storage

Store the salsa in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salsa is best enjoyed fresh, but it can be served chilled or at room temperature.

How to Serve

A close-up of a bowl filled with a colorful corn and black bean salad, showing layers of bright yellow corn kernels mixed with dark black beans, small chopped red bell peppers, finely diced red onions, and fresh green cilantro pieces, all mixed evenly together. A large white bowl holds the salad, with a yellow tortilla chip placed upright near the back edge of the bowl. The background shows a white marbled texture, adding a clean and fresh look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn works well. Just drain and rinse it before using to reduce excess liquid and maintain the salsa’s texture.

Is this salsa good for meal prep?

Absolutely. This salsa keeps well in the fridge and can add a fresh, healthy element to meals throughout the week.