Yield: About 6 cups
Recipe type: Side Dish
Cuisine: Mexican
  • 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
  1. 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.
  2. Pic through the cilantro and wash carefully; drain in a colander and roughly chop and set aside.
  3. Depending on how spicy you want the salsa wash and deseed 1 or 2 serrano peppers. Roughly chop and set aside.
  4. 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.
  5. Add the diced tomatoes and chopped cilantro to the rest of the ingredients, toss briefly.
  6. Serve right away or chill up to 3-4 hours before serving.
  7. Serve on a bed of shredded lettuce with enchiladas and burritos, or sprinkle over the tacos and nachos.
Even though the canned black beans and corn are rinsed under cold water, there is still added salt and If you decide to use home cooked black beans and steamed fresh corn in this recipe, please adjust the salt to your taste.
Recipe by Persian Mama at