Black Bean and Corn Salsa
Hearty black beans and sweet corn are combined with a zesty lime dressing, sweet bell peppers, and fresh tomatoes to create a knockout salsa! Serve with chips, use it as a topping for tacos, or serve as a stand alone side dish.
Servings: 8
Ingredients
- 4 ears corn on the cob husked (~2 cups of sweet corn kernels)
- 1 tablespoon olive oil + more for brushing corn
- 2 large limes zest and juiced
- 2 cloves garlic minced
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt + more to taste
- pepper to taste
- 1 (15-ounce) can black beans rinsed and drained
- 4 medium Roma tomatoes seeded and diced
- 1 small jalapeño pepper seeded, stemmed, and diced
- 1 small red bell pepper seeded, stemmed, and diced
- ½ medium red onion diced
- ½ cup cilantro chopped
Instructions
- Preheat the grill or grill pan to medium-high heat. While the grill is heating, husk the corn and lightly brush the corn with olive oil.
- Once heated, add ears of corn to the grill or grill pan and grill for 8-10 minutes, turning often until slightly golden. Remove the corn from the grill and let it cool for a few minutes.
- While the corn is cooling, whisk together 1 tablespoon of olive oil with zest and juice of 2 limes, minced garlic, honey, cumin, and 1 teaspoon of salt together in a large mixing bowl.
- Once the corn is cool enough to handle, cut off the kernels off the cobs using a sharp knife. A great way to do this is to place corn cobs in the center of a Bundt pan and cut off the kernels with a sharp knife, letting the kernels fall directly into the cake pan.
- Add the corn, black beans, tomatoes, jalapeño, red bell pepper, red onion, and cilantro to the mixing bowl with the dressing. Mix to combine.
- Cover and chill for 15-30 minutes before serving as desired.
Video
Notes
Note on Total Time: Prep the remaining veggies while the corn is grilling. This cuts down on the overall time involved.
Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 3 days.
Using Frozen Corn Kernels: Toss 2 cups of defrosted corn kernels with 1 teaspoon olive oil and roast at 400 degrees F for 15 minutes, or until golden. Let cool before adding to the salsa.
Nutrition
Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Sodium: 305mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 1mg
