This Corn and Black Bean Salsa is a vibrant and refreshing dish that adds a punch of flavor to any meal. It's perfect for summer gatherings or as a quick snack, offering a delightful combination of textures and tastes that will have everyone coming back for more.
Fresh corn kernels bring a sweet crunch that forms the base of the salsa. Black beans add a hearty texture and protein boost, making this dish more filling. Cherry tomatoes contribute a juicy burst of flavor and a pop of color. Red onion gives a sharp, pungent bite that balances the sweetness of the corn and tomatoes. The jalapeño pepper adds a bit of heat, but feel free to adjust according to your spice tolerance. Fresh cilantro provides a bright, herbal note that ties all the flavors together. Fresh lime juice offers acidity that lifts and brightens the entire dish. A touch of olive oil smooths everything out, while salt and black pepper enhance all the flavors.
This salsa shines as a dip with tortilla chips or as a topping on tacos, grilled chicken, or fish. It pairs wonderfully with a cold margarita or a refreshing iced tea.
Start by gathering all your ingredients and a large mixing bowl. Begin with the corn kernels. If you're using fresh corn, you'll want to slice them off the cob. Next, add the black beans to the bowl. Make sure they're well-drained and rinsed to avoid any excess liquid in your salsa.
Quarter the cherry tomatoes and add them in. Follow this with your finely chopped red onion and the minced jalapeño. If you're sensitive to heat, you might want to start with half the jalapeño and taste before adding more.
Chop up your cilantro and toss it into the mix. Now, drizzle the lime juice and olive oil over everything. Sprinkle in the salt and black pepper to your liking.
Gently toss all the ingredients together, ensuring everything is well-combined. Let the salsa sit for at least 30 minutes. This resting time allows the flavors to meld beautifully, resulting in a more cohesive taste.
Share