Today I’m sharing my recipe for Black Bean and Corn Salsa that can be prepared in only minutes and though chilling makes all the flavors infuse better, it is not an absolute necessity if you’re in a hurry, it is still going to taste amazing. I love how colorful and festive Mexican food is and absolutely enjoy all the herbs and spices that add flavor and heat to the dish. When I make Mexican food my two favorite side dishes are: My Zesty Guacamole, and Black Bean and Corn Salsa.
Salsa can be a good addition to a lot of meals but Mexican food requires more than just an ordinary salsa. The Black Bean and Corn salsa has that interesting and colorful quality that everyone loves. It has a little kick because of the hot serrano peppers that I use and it gets its festive look with all the red, yellow, dark purple, and green from all the ingredients that are mixed together to create this tasty salsa.
This salsa can be served by itself on the side of enchiladas or burritos, as well as sprinkled over tacos or nachos. It is loaded with flavor and crunch that it owes to all the fresh vegetables and herbs in the recipe. I use fresh squeezed lime juice and extra virgin olive oil to bring out the natural flavors of all the ingredients.
Enjoy this salsa on a bed of shredded lettuce on the side of my Stacked Enchiladas and Zesty Guacamole for a complete and delightful Mexican fiesta.
- One 15-ounce can of black beans (drained and rinsed under cold water), or use the same amount home cooked black beans
- One 15-ounce can of whole kernel corn (drained and rinsed under cold water), or steam couple of fresh corns and strip the kernels carefully with a knife
- 1 cup sliced white and light green parts of the scallions
- ⅔ cup small diced red onion
- 1-2 serrano peppers. The more peppers you add the hotter the salsa
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ cup fresh squeezed lime juice
- ⅛ cup extra virgin olive oil
- 3 firm ripe Roma tomatoes, diced
- ⅓ cup chopped fresh cilantro
- Pick through the scallions. Thinly slice the white and light green parts and add to a small bowl and fill with cold water and repeat a few times until there is trace of fine sand . Add the to a colander and drain all the water. Set aside.
- Pic through the cilantro and wash carefully; drain in a colander and roughly chop and set aside.
- Depending on how spicy you want the salsa wash and deseed 1 or 2 serrano peppers. Roughly chop and set aside.
- In a medium bowl add black beans and corn, the sliced scallions, diced red onion, serrano peppers, salt, pepper, fresh lime juice, and extra virgin olive oil. Toss the ingredients together to combine.
- Add the diced tomatoes and chopped cilantro to the rest of the ingredients, toss briefly.
- Serve right away or chill up to 3-4 hours before serving.
- Serve on a bed of shredded lettuce with enchiladas and burritos, or sprinkle over the tacos and nachos.
This salsa is so delicious! I can’t quit eating it. Thinking it might be good over baked sweet potatoes tomorrow…if there’s any left!
Jessica I’m so glad you liked the salsa! Oh I do love the idea of adding it to baked sweet potatoes.
Fae's Twist & Tango says
Wow, this salad looks so refreshing! All the good stuff, especially vegetarians and vegans love to eat!
Thank you Fae, you’re absolutely right, it is a very healthy dish loaded with protein, fiber and so full of flavor!
This sounds delicious but I’m going to can it so can make big batch for winter. Do you have any suggestions for canning this recipe?
Dear Melissa, I’m afraid I can’t help you with the canning process of this salsa, but so glad you are going to give it a try. Enjoy it and keep in touch