Corn and Black Bean Salsa


  • 2 tbsp. olive oil, divided
  • 3 c. fresh or thawed frozen yellow corn kernels
  • 1 tsp. salt, divided
  • 1/2 tsp. ground cumin
  • 2 15.25-ounce cans of black beans, drained and rinsed
  • 1 c. chopped fresh or drained canned tomatoes
  • 1/2 c. chopped red onion
  • 1 jalapeño, chopped
  • 3 tbsp. fresh lime juice
  • 1 garlic clove, grated or minced
  • 1/4 c. chop cilantro leaves
  • Tortilla chips, for serving


  1. Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it’s slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
  2. Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
  3. Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

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