The Bored Foodie
Corn and black bean salsa
In Mexican

Southwest Corn and Black Bean Salsa

By

Most Mexican or Tex-Mex restaurants have some version of a corn and black bean salsa. In my opinion most of them have a flavor dominated by the black beans and lacking any spice. My version of this type of this salsa packs a little bit more heat, still has the black bean flavors, and is balanced out by the sweetness of the corn and tomatoes.

In my opinion what sets this corn and black bean salsa apart is I used fresh sweet corn and the freshly picked cherry tomatoes. The corn has enough natural sugars to sweeten up the entire salsa. And the tomatoes help to bind the entire salsa together by releasing their naturally semi-sweet juices with a little bit of resting time.

The sweetness from the corn and tomatoes is balanced out by using a fresh spicy jalapeno and a fresh more mild jalapeno. The addition of the bell peppers adds in a crunchy texture. And the citrus and cilantro gives the salsa a nice freshness.

In all this corn and black bean salsa is a great alternative to Pico de Gallo as a topping for a salad or rice bowl. It is also very good as a standalone salsa.

Southwest Corn and Black Bean Salsa
Pin
Print

Southwest Corn and Black Bean Salsa

Recipe by The Bored Foodie Course: SidesDifficulty: Easy
Yield

8

cups
Prep time

15

minutes
Resting time

30

minutes

Remove ribs and seeds from jalapenos if you want it to be mild.

Ingredients

  • 1 1/2 C 1 1/2 Black Beans (Drained, 1-15oz Can)

  • 2 C 2 Cooked Sweet Corn

  • 1 C 1 Diced Tomatoes

  • 2 C 2 Bell Peppers (Mixed Colors, Diced)

  • 1 Large 1 Poblano Pepper (Diced)

  • 1 Small 1 Red Jalapeno (Small Dice)

  • 1 Large 1 Green Jalapeno (Small Dice)

  • 1 C 1 Red Onion (Diced)

  • 6 Cloves 6 Garlic (Minced)

  • 2 T 2 Lemon Juice (1 Lemon)

  • 1/4 C 1/4 Lime Juice (2 Limes)

  • 1 oz 1 Cilantro (Chopped)

  • 1 T 1 Kosher Salt

  • 1/2 T 1/2 Black Pepper

Directions

  • Rinse and drain black beans, add top large bowl. If using fresh corn remove it from the cob into the same large mixing bowl.
  • Prepare onions, bell peppers, Jalapenos, garlic, and cilantro and add them to the large mixing bowl.
  • Add the lemon juice, lime juice, salt, and pepper. Mix everything fully and allow to rest in refrigerator for at least 30 minutes prior to serving.

Did you make this recipe?

Tag @thebored.foodie on Instagram and hashtag it

Like this recipe?

Follow us @boredfoodie on Pinterest

Did you make this recipe?

Follow us on Facebook

Related Posts