Fresh, zesty and full of vibrant flavor, this black bean and corn salsa is the perfect blend of wholesome ingredients and bold taste. Made with hearty black beans, grilled corn, juicy tomatoes, red onion and a squeeze of lime, it’s a colorful crowd-pleaser that comes together in minutes. Whether you’re scooping it with chips, spooning it over grilled chicken or adding it to tacos, this salsa brings a delicious, Southwestern-inspired twist to any dish.
Black Bean and Corn Salsa
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Ingredients
- 1 Tbsp. maple syrup
- 1 Tbsp. apple cider vinegar
- 1 lime juiced
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 2 ears of corn
- 1 Tbsp. olive oil
- 1 15 oz. can black beans, drained and rinsed 1 cup cherry tomatoes, halved or quartered
- 1/2 red bell pepper finely diced
- 1/2 red onion finely diced
- 1 small jalapeno seeded and minced (optional for heat) 1 cup loosely packed fresh cilantro, chopped
Instructions
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Preheat grill or grill pan to medium heat. Brush corn with olive oil and grill, turning occasionally until lightly charred in spots, about 8-10 minutes.
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Remove from heat and let cool slightly before slicing kernels off the cob with sharp knife.
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In large bowl, combine grilled corn kernels, black beans, cherry tomatoes, red bell pepper, onion, jalapeno and cilantro.
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In small bowl, whisk together lime juice, apple cider vinegar, maple syrup, cumin and salt. Pour over salsa and toss gently to combine.
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Chill salsa in the fridge for 20-30 minutes to allow flavors to meld before serving.
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Serve with tortilla chips, your favorite crackers, as side dish, or spooned over your favorite grilled protein.
Recipe Notes
Get these ingredients and more at Vitacost.
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