We’re including this Black Bean and Corn Salsa in the Vegetarian Module because it can lead to all sorts of vegetarian delights.
Sure, you can gobble it down for a quick meal, but it also works great for some impromptu salads, tacos, wraps, etc.
I think it tastes best when accompanied by a pop of lime flavor so definitely keep a lime on standby for a final squeeze!
You might get a slight upgrade if you have access to fresh corn, but I think it’s worth making this pantry version at some point; it’s just as good and it comes with the added benefit of being accessible year round.
I usually start by draining and rinsing both the corn and beans. You might have to add in some extra salt if you do this but I think it’s worth it to get rid of the liquid they’ve been resting in. (Note: I used a combo of yellow and shoe-peg corn in this batch but any corn will do.)
I like this salsa best when the beans are kept in check by the corn and tomatoes, so we’re using a 2:1 corn to beans ratio. So in the above pic we’re starting with:
1 can corn (approx. 2 cups)
1/2 can black beans (approx. 1 cup)
3 plum tomatoes
Keep in mind that you can always add in the other half can of beans if you want a more hearty version.
We’ll also add:
1/2 red onion (white or yellow onion works too)
12-15 sprigs cilantro (approx. 1/2 cup chopped)
juice of 2 limes (approx. 1/4 cup total)
1 teaspoon salt
Give it a good mix and just like that you’re on the verge of a tried and tested flavor combo!
Of course, I find it hard to not add a bit of smoky chipotle to this mixture so we’ll add 1 tablespoon of adobo sauce, but you can consider this optional.
Using a full jalapeno and the tablespoon of adobo sauce will give it a palpable heat, but feel free to dial back and use 1/2 jalapeno for a milder version.
It’s also worth trying this salsa with a generous sprinkling of sharp, salty Cotija cheese if you have some on hand.
Combine well and take another taste for seasoning and lime. I added another pinch of salt and a final squeeze of lime to this batch.
If all went according to plan you’ve got the lauded bean-corn flavor combo as the main attraction but heavily supported by a burst of spicy limey salty goodness.
You can use this Black Bean and Corn Salsa in all sorts of dishes. I typically make a big batch, store it in the fridge, and then use it to whip up some tacos on the fly.
Simply melt some cheese in a tortilla, add the Black Bean and Corn Salsa along with some avocado bits and you’ve got an instant meal.
And don’t forget to keep some lime on standby as I find that a final burst of acidity really makes this Black Bean and Corn Salsa come alive!
Okay, that wraps up the Vegetarian Module. Which recipe appeals to you most? All of them?!!
Black Bean and Corn Salsa
- 1 can corn
- 1/2 can black beans
- 3 plum tomatoes
- 1/2 red onion
- 1 jalapeno
- 12-15 sprigs cilantro
- juice of 2 limes (plus more to taste)
- 1 tablespoon adobo sauce (optional)
- 1 teaspoon salt
- Cotija cheese (optional)
- Drain and rinse the corn and black beans, adding them to a mixing bowl. Note that we're only using 1/2 can of black beans in this version.
- Finely chop the 3 tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs; adding them to the mixing bowl. I usually twist off and discard the thicker, bottom portion of the cilantro stems but keep the upper stems.
- Add the juice of 2 limes, 1 tablespoon adobo sauce, and 1 teaspoon salt. Combine well and take a final taste for seasoning, adding more salt or lime if necessary.
- Garnish with a generous sprinkling of Cotija cheese. Serve immediately or store in an airtight container in the fridge.