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A flavorful corn and black bean salsa made with fresh ingredients including cilantro, jalapenos, queso fresco, red onion, and tomatoes.
With Summer coming in full swing, farmer’s markets are providing people with all sorts of fresh fruits and vegetables. Keeping that in mind, Kim and I wanted to share a recipe using colorful, raw ingredients.
Now, we understand that not everyone has access to these markets. So, we decided to use some frozen and canned ingredients as well.
Just to be sure, Kim picked up all the items needed at a local mega-mart. Even though there are some processed ingredients, you have to admit, the dish looks pretty darn good.
We invite you to try it out as-is or modify it for your taste buds. There are also some tips at the bottom, should you want to make any changes. Shall we get started?
Corn and Black Bean Salsa Steps:
Alright, so this is another really simple recipe. But, that’s to be expected, it’s basically a dip or a topping.
All you need to do is take a few minutes to prep everything.
Begin by thawing and draining the frozen corn. Then open the can of beans, rinse, and drain them.
After that, dice the jalapenos and onions, chop the cilantro, and halve (or quarter) the tomatoes. Finally, juice the limes and grab your salt.
I do recommend fresh lime juice. Otherwise, you’ll need to reduce the lime juice amount if you’re using the concentrated stuff.
Once you have all the ingredients ready to go, combine everything in a mixing bowl, and give them a quick toss.
That’s it, you corn and black bean salsa is pretty much done.
See, I told you it was an easy recipe. It’s great for chips, but I think it really shines as a topping for tacos. Kim and I hope you enjoy the dip and wish everyone a lovely day 🙂
Can’t get enough corn? Then try our grilled corn on the cob in foil recipe!
Corn and Black Bean Salsa Tips:
Okay, if you’re like me and you don’t care for cilantro, then consider using Mexican or Mediterranean oregano. Either one makes a great substitution.
This salsa isn’t just for dipping. You can use it on tacos, tostados, or even as a topping on grilled chicken or steak.
Especially, if you use a taco seasoning on the meat. Want to add a little more kick to the dish?
Then try adding a little cumin powder, chili powder, or chipotle powder. Any type of smoky pepper will work well with the other flavors.
If you liked our corn and black bean salsa recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!
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- 2 Cups Frozen Corn, (thawed, drained)
- 15 Ounces Black Beans, (canned, drained, rinsed)
- 1 Pint Grape Tomatoes, (halved or quartered)
- 1/2 Cup Red Onion, (diced)
- 1/4 Cup Jalapenos, (fresh, diced, seeds and stems removed)
- 1/4 Cup Cilantro, (fresh, chopped)
- 1/3 Cup Lime Juice, (fresh squeezed)
- 1/4 Cup Queso Fresco Cheese, (crumbled)
- 1 Teaspoon Salt
- Combine all ingredients in a large bowl. Mix well to incorporate lime juice and salt. Store in the refrigerator in a sealed container or serve immediately. Will stay fresh for up to three days.
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of corn and black bean salsa. If desired, you can increase the cilantro and jalapeno amounts to half (1/2) a cup each for additional flavor. However, it will change the calorie count. Actual calories will vary. The salsa can be stored in your fridge in a sealed container for up to three (3) days.
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Nutrition Information:Yield: 14 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 80Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 2mgSodium: 186mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 4g