Easy Black Bean and Corn Salsa Recipe

This black bean and corn salsa recipe is fire roasted and mixed with freshly squeezed lime and cilantro for a delicious topping or salsa for your next meal. You will be blown away at how simple this is to prepare.

Sauces and toppings can take any dish to the next level. My favorite dishes to serve alongside any fish, pork, or chicken meal are Beurre Blanc or Lemon Dill Sauce.

Black Bean and Corn Salsa

Black bean and corn salsa is a simple recipe comprised of roasted chopped vegetables, beans, lime juice, and seasonings that are mixed and served as a topping or as a salsa to be eaten on chips. It’s incredibly easy to make and renders outstanding flavors. This salsa can be served hot or chilled.

This recipe is customizable to suit your taste by adding or taking away, or swapping out some of the peppers, onions, or garnishes. If you’re looking for a great refreshing topping to serve on pork, steak, chicken, or fish, look no further than this recipe.

Ingredients and Substitutions

• Tomatoes – Any fresh tomato will work in this recipe. I prefer to use an heirloom or a Roma tomato.
• Corn – You will need un-shucked fresh corn for this recipe.
• Peppers – I use a combination of poblano and jalapeños.
• Onions – You can use a sweet, red, yellow, or white onion for the salsa. In addition, I used sliced green onions as a garnish.
• Limes – Some fresh lime juice will help bring some much-needed acid to the salsa.
• Oil – I prefer to grill the vegetables using olive or avocado oil.
• Beans – Drained canned black beans are what I used.
• Cilantro – Some finely minced fresh cilantro will add lemon-lime flavors to the salsa.
• Seasonings – I only used coarse salt and freshly cracked pepper to taste.

How to Make Black Bean and Corn Salsa

Prepare all the vegetables.

Add the corn in the husk to a hot grill at around 450° and cook it for 20 minutes, giving it a quarter turn every 5 minutes until the husks are well browned on the outside, and the kernels are tender. Set aside to rest until cool to the touch.

In the meantime, add the peppers and onions to the grill and cook for 3 to 4 minutes per side or until browned.

Shuck the corn once it’s cool to the touch.

Medium dice the grilled peppers, tomatoes, and onions, trim the corn kernels off the cob and add them to the bowl along with the corn.

Finish by adding the strained black beans, chopped cilantro, sliced green onions, lime juice, salt, and pepper to the bowl and mix until combined.

Make-Ahead and Storage

Make-Ahead: You can make this homemade salsa up to 2 days ahead of time.

How to Store: Place covered in the refrigerator for up to 7 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.

How to Reheat: Add the salsa to a large sauté pan over high heat and sauté for 3 to 4 minutes or until warm.

Chef Notes + Tips

• If you want more spice in this recipe, try using a serrano or habanero pepper.
• Remove the jalapeños if you do not like spicy foods.
• This salsa can be served hot, at room temperature, or cold.
• Some other ingredients to add to the black bean corn salsa, but not limited to, are red bell peppers, serrano peppers, fresh oregano, lemon juice, chili powder, or cumin.
• Try serving this salsa over top of my zesty grilled pork chops recipe.

More Topping Recipes

• Truffle Butter
• Caponata
• Dijon Cream Sauce
• Gremolata
• Chimichurri

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Easy Black Bean and Corn Salsa Recipe

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5 from 6 votes
This black bean and corn salsa recipe is fire roasted with fresh lime and cilantro for a delicious topping or salsa for your next meal.
Servings: 8Prep Time: 15 minutes minutesCook Time: 20 minutes minutes

Ingredients US CustomaryMetric

• 5 ears un-shucked corn
• 6 vine ripe tomatoes seed removed
• 1 seeded jalapeño
• 1 seeded poblano pepper
• 1 peeled thickly sliced sweet onion
• 3 tablespoons olive oil
• juice of 2 limes
• two 16-ounce cans black beans strained and rinsed
• 3 tablespoons thinly sliced green onions, optional
• 3 tablespoons chopped fresh cilantro
• coarse salt and fresh cracked pepper to taste

Instructions

• Preheat the grill to high heat (450° to 550°).
• Place the corn in the husks onto the grill and cook for 20 minutes turning every 5 minutes.
• In the meantime, drizzle the tomatoes, peppers, and sweet onions with olive oil and place on the grill and cook for 3 to 4 minutes per side or until grill marks have formed and tender.
• Remove everything from the grill. Once cool to the touch, shuck the corn and slice off the kernels, and medium dice the tomatoes, peppers, and onions.
• Add everything to a bowl along with the beans, lime juice, green onions, cilantro, salt, and pepper and gently mix until combined.

Notes

Make-Ahead: You can make this homemade salsa up to 2 days ahead of time.
How to Store: Place covered in the refrigerator for up to 7 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat: Add the salsa to a large sauté pan over high heat and sauté for 3 to 4 minutes or until warm.
If you want more spice in this recipe, try using a serrano or habanero pepper.
Remove the jalapeños if you do not like spicy foods.
This salsa can be served hot, at room temperature, or cold.
Some other ingredients to add to the black bean corn salsa, but not limited to, are red bell peppers, serrano peppers, fresh oregano, lemon juice, chili powder, or cumin.
Try serving this salsa over top of my zesty grilled pork chops recipe.

Nutrition

Calories: 81kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 9mgPotassium: 307mgFiber: 2gSugar: 5gVitamin A: 877IUVitamin C: 29mgCalcium: 21mgIron: 0.5mg
Course: Side DishCuisine: American, Hispanic, Southwest
Author: Chef Billy Parisi

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