Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cans black beans (15 oz), rinsed, drained; 2 cups frozen corn kernels (thawed) or canned corn, drained; 4 Roma tomatoes, seeded, diced; 1/2 red onion, finely diced; 1 jalapeno, seeded, minced; 1/4 cup fresh cilantro, chopped; 3 tbsp fresh lime juice; 2 tbsp olive oil; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 8 oz tortilla chips (for serving)

A vibrant, no-cook salsa loaded with black beans, sweet corn, tomato, red onion, and cilantro, brightened with lime juice and a hint of cumin. Ready in minutes and endlessly scoopable.

15 minEasyServes 6120 cal/serving

MexicanAppetizerNo-CookVeganLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 cans black beans (15 oz), rinsed, drained
2 cups frozen corn kernels (thawed) or canned corn, drained
4 Roma tomatoes, seeded, diced
1/2 red onion, finely diced
1 jalapeno, seeded, minced
1/4 cup fresh cilantro, chopped
3 tbsp fresh lime juice
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
8 oz tortilla chips (for serving)

Instructions

1

In a large bowl, combine 2 cans rinsed, drained black beans (15 oz), 2 cups drained frozen corn kernels (thawed) or canned corn, 4 seeded, diced Roma tomatoes, 1/2 finely diced red onion, 1 seeded, minced jalapeno, and 1/4 cup chopped fresh cilantro.
2

In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
3

Pour the dressing over the salsa ingredients and toss gently to coat. Taste and adjust seasoning with additional salt or lime juice as needed.
4

Let the salsa sit for at least 10 minutes so the flavors can meld. Serve with 8 oz tortilla chips (for serving).

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Mexican Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What can I use instead of cilantro in Black Bean and Corn Salsa?

The entry for Black Bean and Corn Salsa calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Black Bean and Corn Salsa?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Black Bean and Corn Salsa uses 2 cans black beans (15 oz), rinsed, drained.

How hot is Black Bean and Corn Salsa?

Moderately. The heat in Black Bean and Corn Salsa comes from 1 jalapeno, seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Black Bean and Corn Salsa low-carb?

A serving of Black Bean and Corn Salsa carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

Can I make Black Bean and Corn Salsa ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Black Bean and Corn Salsa within two hours and eat it within three days. It is served cold; there is nothing to reheat. Leafy parts wilt first; store them apart if you can.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.