Fresh Corn and Black Bean Salsa

This black bean salsa is a quick, flavor-packed recipe you'll want to make on repeat. It's made with canned black beans, juicy tomatoes, fresh corn-or frozen if it's out of season-and a zesty lime dressing. Serve it with tortilla chips or spoon it over grilled chicken for a fresh, vibrant bite.

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It's a must-make.

Trust me, this black bean and corn salsa will be your new go-to-here's what makes it so crave-worthy.:

• Packed with fresh ingredients - it's a vibrant mix of vegetables and herbs, complemented by real lime juice.
• Delicious and versatile - spoon it over grilled chicken, dip it with tortilla chips, or pile it into tacos.
• Great for meal prep - make it ahead and enjoy it chilled throughout the week.
• Naturally gluten-free and dairy-free - this bean corn salsa is perfect for clean eating.

Let's talk texture and flavor.

Every bite of this fresh corn and black bean salsa is bursting with texture and flavor. You get juicy pops of sweet corn and tomatoes, the creamy bite of canned black beans, a crisp crunch from red onion and jalapeño, and just the right kick from cumin and chili powder. The lime juice and olive oil dressing pulls it all together with a zesty, bright finish that keeps you going back for more.

What you'll need.

Here's what you're going to need to make this corn and black bean salsa:

• Vegetables: 2 ears of fresh corn on the cob (use frozen corn if it's easier or out of season), diced cherry tomatoes, red onion, and jalapeno, all finely chopped.
• Seasonings: ground cumin, chili powder, salt, and pepper. These flavors give a warm, earthy kick that pairs perfectly with the sweetness of the corn and tomatoes.
• Herbs: Chopped fresh cilantro adds a burst of herby brightness.
• Olive oil: the perfect base for a quick vinaigrette for the salsa.
• Lime juice: the acidity adds a zing and helps marry all the flavors beautifully.

Customize it your way.

This bean salsa recipe is super flexible and easy to riff on depending on what you've got:

• Add diced mango for an extra sweet and creamy touch.
• Use diced roma tomatoes in place of cherry tomatoes.
• Add diced bell pepper for a pop of color and crunch.
• Add chopped avocado to make it indulgent and creamy (plus it pairs perfectly with the flavors, especially on tacos).
• Use grilled corn instead of boiled for a smoky twist.
• Use pinto beans instead of black beans for a softer texture.

Flexible dietary swaps.

This black bean salsa is already pretty wholesome, but here are a few smart ways to make it fit your goals:

• Oil-free: skip the olive oil and use just a little extra lime juice instead.
• Low-sodium: reduce or skip the salt and add a dash of onion or garlic powder for added flavor.
• Less heat: reduce or omit the jalapeno and substitute with a mild bell pepper.

How to make this black bean and corn salsa recipe.

This salsa recipe comes together in minutes-super easy and always a hit:

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Cook the corn

Boil or steam the fresh corn until done, and cool. Slice off the kernels.

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Toss all ingredients together

Add all the ingredients to a large bowl and toss until combined.

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Refrigerate and serve

Refrigerate to let the flavors meld. Season to taste and serve.

How to serve it.

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This corn and black bean salsa is super versatile and can be served in all kinds of ways:

• Serve with tortilla chips at a party or cookout - it's always a hit!
• Spoon over grilled chicken or fish for a fresh twist.
• Add it as a topping for tacos, burritos, or burrito bowls.
• Served with scrambled eggs or avocado toast.
• Pack it into a mason jar for on-the-go lunches.
• Top a green salad with a generous scoop and drizzle with extra lime juice.
• Layer it in a 7-layer dip for a bright, zesty kick.

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