This chunky Black Bean and Corn Salsa is easy to put together and delicious for snacking or to use in meals.
Black Bean and Corn Salsa is quick and easy to make and stores well in the refrigerator, so you can make it in advance and use it all week long. It’s fantastic on tortilla chips, of course, but it’s even better on a delicious Southwestern Steak Salad, like this one.
What’s In This Salsa?
This salsa is what is called “cruda,” which means the ingredients (except for the beans) are not cooked, and with its chunky texture, it’s not as saucy as traditional salsas. The main ingredients are black beans, corn, and fresh tomatoes. Red onion, cilantro, and lime juice along with a bit of salt and garlic make up the rest of this dish.
As a time saving shortcut, many of the ingredients can be purchased from the grocery store already diced, like the tomatoes, red onion, and garlic.
Making Black Bean And Corn Salsa
If chopping the tomatoes yourself, remove some of the seeds and pulp around the seeds so that the salsa doesn’t become too watery. The salt will draw moisture from the vegetables, so the extra liquid from the tomato seeds will leave you with a pool of tomato juice at the bottom of your bowl.
To make the salsa, rinse and drain the black beans, then pat them dry as well as you can so the salsa isn’t too wet. Then in a medium bowl mix together all your ingredients until well combined.
I like to serve this with tortilla chips, or mixed into a salad, like my Southwest Steak Salad. It also works great as a topping for grilled, broiled, or baked chicken, fish, and shrimp.
You can store this salsa in the fridge for up to seven days, so that you can snack on it all week long!
More Bean Recipes
If you love beans as much as I do, you have to check out some of my other bean recipes.Print
Serve this tasty salsa with tortilla chips, add to salads, or spoon over grilled, baked, or broiled chicken, shrimp, and fish.
- 1 (15 oz.) can black beans, rinsed, drained, patted dry
- 1 (10 oz.) bag frozen yellow corn, thawed
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 2 large tomatoes finely chopped tomato
- 1 garlic clove, peeled, minced
- 1/2 tsp. salt
- 1/2 lime, juiced
- In a medium bowl toss together black beans, corn, red onion, cilantro, tomato, garlic, salt, and lime juice until well combined.
- Cover and refrigerate or let stand at room temperature at least 20 minutes before serving.