Easy Corn Salsa with Black Beans
This easy corn salsa recipe with black beans packs a nutritional punch, delivers bold flavor, and is easy on your waistline. It tastes savory, but not overly spicy.
Servings 5 cups
Ingredients
- 4 ears of cooked corn on the cob
- 1 can of black beans
- 1 small red bell pepper finely diced
- 1 jalapeno diced (and seeds and ribs removed)
- 1/2 tsp cumin
- 1/4 red onion finely minced
Instructions
- Open the can of beans. Rinse them. Soak in cold water for 15 minutes. You'll see foam and bubbles releasing -- your tummy will be grateful for this step later.
- Cut the corn off of the cob. Break up into kernels, so you don't have large corn "strips" in the salsa—place in a large mixing bowl.
- While the beans continue to soak, cut the red bell pepper, jalapeno, and red onion. Put these items into the mixing bowl.
- Add the cumin.
- Drain the beans completely to make sure you are not adding any water to the salsa. Gently stir them into the corn salsa mixture.
- If you'd like a little bit of extra heat, feel free to add ground red pepper or a dash of hot sauce to the recipe.
Notes
Let this basic, easy corn salsa recipe with black beans serve as a canvas. You can make it less savory by removing the jalapeno or turn up the heat by adding a hotter pepper.
Note that most canned beans contain sodium. If you are on a low-sodium diet, feel free to grab no-salt-added beans instead. You can add a dash of salt-free seasoning to bring the flavor to life.
Own the creative process, and have fun making this recipe.