Description
Fresh and vibrant salsa made with toasted corn, black beans, crisp vegetables, and bright lime juice. Perfect as a dip, topping, or party appetizer.
Ingredients
2 1/2 cups fresh corn kernels (from about 5 ears of corn)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (about 1 medium pepper)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes)
1 cup chopped red onion (about 1 small onion)
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon finely chopped jalapeño pepper
3/4 teaspoon salt
Instructions
1. Heat a medium skillet over medium-high heat. Add the olive oil and corn kernels, then cook while stirring occasionally until the corn becomes lightly browned, about 5 to 7 minutes.
2. Sprinkle the ground cumin over the corn and continue cooking for about 1 minute, stirring until the spice becomes fragrant.
3. Remove the skillet from the heat and mix in the chopped red bell pepper. Stir well to combine.
4. Transfer the corn mixture to a large mixing bowl.
5. Add the black beans, chopped tomatoes, red onion, cilantro, lime juice, jalapeño, and salt.
6. Gently toss everything together until evenly combined.
7. Let the salsa rest for about 10 minutes so the flavors blend together.
8. Serve with tortilla chips or use as a topping for tacos, grilled chicken, or salads.
Notes
For extra smoky flavor, grill the corn before cutting it off the cob.
Adjust jalapeño depending on your preferred spice level.
This salsa tastes even better after resting for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Method: Stovetop and mixing
- Cuisine: Mexican-inspired