Corn and Black Bean Salsa

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. This recipe is a great option from traditional salsa.

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 – or for a game day dip.

How to make Corn and Black Bean Salsa

Ingredients

• 2 Tbsp. olive oil, divided
• 3 cups fresh or thawed frozen yellow corn kernels
• 1 tsp. salt, divided
• 1/2 tsp. ground cumin
• 2 15.25-ounce cans of black beans, drained and rinsed
• 1 cup chopped fresh or drained canned tomatoes
• 1/2 cup chopped red onion
• 1 jalapeño, chopped
• 3 Tbsp. fresh lime juice
• 1 garlic clove, grated or minced
• 1/4 cup chopped cilantro leaves
• Tortilla chips, for serving

Directions

1. Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it’s slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
2. Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
3. Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine.
4. Serve with tortilla chips.

How long does corn and black bean salsa last?

All of the ingredients can be prepped a day ahead. For the freshest results, wait to toss everything together until 1 hour before serving. Leftovers, should you have them, will store well in an airtight container in the refrigerator for up to 4 days.