This black bean and corn salsa comes together in just 10 minutes, is so simple to make and is delicious for a bbq, summer potluck or as a side with your favorite Mexican inspired dish.
Course Appetizer, Salad, Side Dish
Keyword salsa, side dish, summer salad
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Author Kristy Richardson
Measuring cups and spoons
1 1/2CupscornFresh cut from the cob, but can use canned or frozen, see notes.
15ounceblack beans- canneddrained, rinsed and dried well
1bunchcilantroroughly ½ cup chopped
1limeAbout 2 tablespoons of lime juice
In a large bowl add corn, black beans, diced onion and cilantro. Stir well, set aside
In a small bowl mix together the olive oil, salt, ground cumin and the juice from one lime until combined.
Pout the oil mixture over the corn and black bean mixture and stir well.
Taste, and add more salt if you feel it's needed. Chill for at least 10 minutes, then enjoy!
Fresh corn tastes delicious when it's available, but it's not always handy. You can substitute one 15 ounce can of corn that has been drained in this recipe. Sometimes I also use frozen corn because I like the flavor better, just defrost it first using the microwave or stove.