Corn Salsa with Black Beans is the perfect party appetizer for summer get-togethers…serve it with chips or as a salad side dish! It’s easy to make and healthy too!
- 6 ears of corn, cooked, kernels removed (roughly 2 1/2 cups)
- 1 15.5 oz can of black beans, drained and rinsed
- 1 cup tomatoes, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 jalapeño, seeds removed, minced
- 1/4 cup red onion, chopped
- 3/4 cup cilantro leaves, chopped
- 1 teaspoon of apple cider vinegar
- 3 limes, juiced
- salt and pepper to taste
- Cook corn, drain and rinse with cold water to cool.
- Drain and rinse black beans.
- Chop jalapeño and red onion, combine in a bowl with apple cider vinegar and set aside.
- Cut corn from cob, chop peppers, tomatoes and cilantro; combine in a bowl with black beans.
- Add jalapeno and red onion to corn mixture.
- Pour freshly squeezed lime juice over the top of the mixture; season to taste with salt and pepper.
- Serve with chips or as a side salad.
You can use frozen or canned corn for this recipe. For that reason, I gave you the rough measurement of the corn. I prefer to use fresh, but I have used frozen before. I simply run it under cold water to defrost. If you are more comfortable cooking it, you can parboil quickly, then rinse under cold water to cool it before using it in the salsa. If you are using canned, drain and rinse first.