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–+ servings
5 from 1 vote
Corn and black bean salsa in a bowl on a wooden table with a blue and white checkered napkin and a wooden bowl of tortilla chips in the background.
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Corn and Black Bean Salsa
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
This corn and black bean salsa adds some protein and some extra color to your traditional salsa fresca for a heartier bite every time.
Course: Appetizers/Snacks, Sauces
Cuisine: mexican
Keyword: Vegetarian, Vegan, Great Snacks, Make Ahead
Servings: 8 makes 2 cups
Calories: 113 kcal
Ingredients
  • 2 to 3 ears corn on the cob about 2 cups kernels
  • Olive oil
  • 1 15-ounce can black beans, drained and rinsed
  • ¼ cup red onion chopped and soaked in cold water for 20 minutes
  • ½ red bell pepper diced
  • 1 small jalapeno minced
  • ½ cup chopped tomatoes
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ cup chopped fresh cilantro
Instructions
Cook the corn either on the grill or on the stovetop.
  1. a. If grilling, pre-heat your grill until you can only hold your hand 1-inch above the grates for 2 seconds before having to pull it away. Brush the ears of corn with olive oil. Grill the corn for 15 minutes, rotating the corn during the cooking process, letting some of the kernels char a little. Let the corn cool and remove the kernels from the cob.
  2. b. If cooking on the stovetop, remove the corn kernels from the cobs. Pre-heat a 12-inch skillet over high heat. Add a little olive oil to the skillet and cook the corn kernels for about 5 to 7 minutes, stirring often. Let the kernels cool.
  3. Smash ⅓ cup of the black beans with a fork and combine the smashed beans and the whole beans in a bowl. Add the corn, red onions, red bell pepper, Jalapeño pepper and tomatoes, mix well and stir in the lime juice, olive oil, chili powder and salt. Season with freshly ground black pepper and stir in the chopped cilantro.
  4. Chill the salsa until ready to serve. Serve with tortilla chips, tacos, quesadillas and nachos.
Nutrition Facts
Corn and Black Bean Salsa
Amount Per Serving (0.25 cup)
Calories 113 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Sodium 174mg7%
Potassium 310mg9%
Carbohydrates 19g6%
Fiber 6g24%
Sugar 2g2%
Protein 6g12%
Vitamin A 385IU8%
Vitamin C 15mg18%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.