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!
- 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.
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.