Black Bean and Corn Salsa
A refreshing, protein-packed salsa made with black beans, corn, fresh tomatoes, and zesty lime. Perfect as a snack with tortilla chips or as a topping for grilled meats and seafood. Quick, easy, and full of fiber, it’s a healthy, everyday-friendly dish that adds color and flavor to any meal.
Equipment
- 1 Medium mixing bowl
- 1 cutting board
- 1 chef’s knife
- 1 Spoon for stirring
- Measuring Cups and Spoons
Ingredients
- 1 cup Roma tomatoes diced, cored, and seeded
- ¾ cup black beans drained and rinsed
- ½ cup corn kernels fresh, frozen, or canned
- ¼ cup red onion finely chopped
- 2 tablespoons jalapeno seeds and ribs removed, minced
- ¼ teaspoon garlic minced
- ⅓ cup fresh cilantro leaves chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Tomatoes: Start by washing your Roma tomatoes thoroughly under cold running water. Using a sharp chef’s knife, carefully remove the cores, then slice the tomatoes in half and scoop out the seeds. Dice the tomatoes into small, uniform pieces. This ensures even flavor distribution and a pleasant texture in the salsa. Place the diced tomatoes into a medium mixing bowl as the base for your salsa.
- Rinse and Drain the Black Beans: Open a can of black beans and pour them into a fine-mesh strainer. Rinse the beans thoroughly under cold water to remove any excess sodium and canning liquid. Allow them to drain completely to prevent extra moisture in your salsa. Gently fold the beans into the bowl with the tomatoes, ensuring an even mix without mashing them.
- Prep the Corn Kernels: Measure out half a cup of corn kernels. You can use fresh corn cut from the cob, thawed frozen corn, or canned corn (drained). If using fresh corn, cook it lightly in boiling water for 1–2 minutes for tenderness and sweetness, then drain. Add the corn to the tomato and bean mixture, carefully folding it in to retain its shape and crunch.
- Chop the Red Onion: Peel and finely chop a quarter cup of red onion. Aim for small, even pieces to balance the flavor without overwhelming the other ingredients. The onion adds a mild sharpness and a crisp texture to the salsa. Add the chopped onion directly into the bowl with the tomatoes, beans, and corn.
- Prepare the Jalapeno: Take two tablespoons of jalapeno and slice them in half lengthwise. Remove the seeds and ribs to reduce heat if desired, or leave some in for extra spice. Finely mince the jalapeno into small pieces so the flavor distributes evenly throughout the salsa. Mix the minced jalapeno into your bowl carefully, ensuring even coverage without overpowering the other ingredients.
- Mince the Garlic: Peel a small clove of garlic and mince it finely, aiming for a texture small enough to blend into the salsa. Garlic adds a subtle pungency that enhances the other flavors. Sprinkle the minced garlic over the salsa mixture and gently fold everything together.
- Chop and Add the Cilantro: Wash fresh cilantro leaves thoroughly and pat them dry. Remove the leaves from the stems and chop them coarsely. Cilantro provides a fresh, herbal aroma and a bright flavor contrast to the beans and corn. Add the chopped cilantro into the bowl and stir gently, ensuring it’s evenly distributed.
- Squeeze the Lime Juice: Cut one fresh lime in half and squeeze the juice over the salsa, making sure to catch any seeds. The acidity from the lime juice brightens the flavors and adds a zesty, refreshing note. Fold the lime juice into the mixture, combining it well with the tomatoes, beans, corn, onion, jalapeno, garlic, and cilantro.
- Season with Salt: Add salt to taste, starting with a small pinch and adjusting gradually. Salt enhances the natural flavors of the vegetables and beans, creating a balanced, vibrant salsa. Stir gently to ensure even seasoning throughout the mixture. Taste and adjust as needed.
- Let Flavors Meld: For the best flavor, cover the bowl with plastic wrap or a lid and let the salsa sit at room temperature for about 20 minutes. This resting period allows the ingredients to blend and develop a richer, harmonious taste. If not serving immediately, refrigerate the salsa for up to 8 hours to keep it fresh and flavorful.
- Serve and Enjoy: Once the flavors have melded, transfer the salsa to a serving bowl. Pair it with tortilla chips, tacos, grilled meats, or seafood. Use it as a topping, side dish, or healthy snack. This versatile salsa is ready to enjoy any time of day and is perfect for casual gatherings or quick weekday meals.
Notes
- Use fresh, ripe Roma tomatoes for the best flavor and texture. If tomatoes are out of season, cherry tomatoes or grape tomatoes can work as a substitute.
- Rinse canned black beans thoroughly to reduce sodium and remove any metallic taste from the canning liquid.
- Adjust jalapeno spice level according to your preference by leaving in some seeds or removing them completely.
- Allowing the salsa to rest for 20 minutes enhances the flavor blend and softens the sharpness of the onion and garlic.
- This salsa can be made a few hours ahead of time and stored in the refrigerator for a quick snack or meal topper.
