• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    Black Bean and Corn Salsa

    May 21, 2018 By Patrick

    Recipe Progress:
    ← Back to Module

    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!

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! mexicanplease.com

    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.)

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! mexicanplease.com

    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)
    1 jalapeno
    12-15 sprigs cilantro (approx. 1/2 cup chopped)
    juice of 2 limes (approx. 1/4 cup total)
    1 teaspoon salt

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! mexicanplease.com

    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.

    adobo sauce for black bean and corn salsa

    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.

    cotija cheese for black bean and corn salsa

    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.

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! mexicanplease.com

    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.

    spoonful of black bean and corn salsa

    So good!

    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.

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! mexicanplease.com

    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?!!

    In the Module table below, click on 'Vegetarian Dishes -- Quiz!" to be taken to the Quiz.

     

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel to add another squeeze! mexicanplease.com

    Black Bean and Corn Salsa

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel free to add another squeeze! 
    4.08 from 13 votes
    Print Pin
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 154kcal
    Author: Mexican Please

    Ingredients

    • 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)

    Instructions

    • 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. 

    Notes

    I like this salsa best when using a 2:1 corn to beans ratio, but you can always make a more hearty version by adding in more beans. 
     
    A final burst of acidity works really well with this salsa so definitely keep some lime wedges on standby.  Alternative sources of acidity would be red wine vinegar or hot sauce.  
     
    Assuming a 15 oz. can, one can of corn is approximately 2 cups worth of corn.  1/2 can of beans is approximately 1 cup of beans.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease
    QuizzesStatus
    1

    Vegetarian Dishes -- Quiz!

    ← Previous Recipe

    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy