Black Bean and Corn Salsa
This simple fresh black bean and corn salsa is a perfect Mexican-style vegan appetizer or summer side dish. Serve with chips or alongside a burger.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Raw
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh corn (2 to 3 ears)
- 10 ounces cherry tomatoes
- 15-ounce can black beans (or 1 1/2 cups cooked or Instant Pot black beans)
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice (2 limes)
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
Instructions
- For the fresh salsa, shuck the corn cobs and cut off corn kernels. Place the corn on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow.
- Dice the tomatoes. Drain and rinse the black beans very well by placing them in a bowl with water, then thoroughly draining (this step is important to avoid incorporating the can juice, and is not necessary for cooked beans). Chop the cilantro. Juice 2 limes.
- In a medium bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and kosher salt. Stir to combine; taste and adjust additional seasonings as desired.
Find it online: https://www.acouplecooks.com/black-bean-and-corn-salsa-fresca/
