With summertime in full swing, I wanted to share this quick and easy appetizer with you! I hope you’re a salsa lover, because this black bean and corn salsa will be a hit at your next cookout.
My mom used to make this salsa all the time for us growing up, having adapted it from one of our favorite cookbooks, Creme de Colorado. It’s perfect for topping tacos or dipping chips, and always disappears fast. When we made it for the 4th of July this year, I ate almost half the recipe to myself. No joke. It’s that addicting.
Most of the flavor in this corn and black bean salsa comes from fresh lime juice and cumin. Lots of cumin. It may seem like a lot, but the lime juice mellows it out a bit and the flavors really compliment each other. If you aren’t a huge fan of cumin, just start with a little bit and taste test as you go.
Want to make it ahead of time? Go for it! This is one of those recipes where the longer it sits, the better it gets. We like to wait until we serve it to add in the tomatoes, so they don’t get too soggy, but it’s totally up to you!
Need more summer BBQ and entertaining recipes? I’ve got a list of the 50 best gluten free summertime recipes I could find, + safe grilling tips for your next cookout. Be sure to check them out!
Black Bean and Corn Salsa
- 16 oz sweet frozen corn kernels, thawed
- Two 15 oz cans of black beans, drained and rinsed
- 1/2 cup red onion, chopped
- 1/2 cup scallions, chopped
- 15 oz canned chopped tomatoes, drained
- 1/2 cup cilantro, chopped
- 3 Tbsp olive oil
- Juice of 2 limes (1/2 cup juice)
- 1 Tbsp + 1 tsp ground cumin (or less to taste)
- 2 tsp kosher salt
- Finely cracked pepper, to taste
- Combine all the ingredients except the tomatoes in a large bowl and mix well. Refrigerate for at least 1 hour (the longer it sits, the better it gets!).
- When ready to serve, gently toss in the tomatoes. Serve with your favorite chips, top on tacos, pile into quesadillas, or even pair it with grilled fish.
- You can use fresh ingredients instead of frozen and canned if you prefer.
- If you aren’t a huge cumin fan, I recommend adding the full Tbsp first and then adding the additional tsp to taste.
Adapted from the book Creme de Colorado.
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