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black bean and corn salsa in a wooden bowl
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Black Bean and Corn Salsa Recipe

This simple Black Bean and Corn Salsa is packed with flavor, and thanks to the beans it also brings plant-based protein to the party. Made in just 15 minutes, this is the perfect appetizer, side dish, or double the recipe and serve it as a salad.
Course Appetizer, Snack
Cuisine American, Mexican
Keyword Black Bean and Corn Salsa, Black Bean Salsa
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 219kcal
Author Katie Trant

Ingredients

  • ¼ cup fresh lime juice approx 2 limes, juiced
  • 1 teaspoon honey or other liquid sweetener
  • 2 Tablespoons avocado oil or another neutral flavoured oil
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon fine-grain sea salt
  • ½ cup finely chopped red onion
  • 1 15 ounce can black beans drained and rinsed (or 1 ½ cups cooked black beans)
  • 1 cup corn kernels either sliced from a fresh corn cob if in season or frozen is fine
  • 1 medium tomato finely diced
  • 1 small jalapeno pepper seeds and ribs removed and finely minced
  • ½ cup cilantro leaves minced
US Customary - Metric

Instructions

  • Start by making the dressing. In a large bowl, whisk together lime juice, honey, avocado oil, cumin, oregano, salt, and pepper.
    ¼ cup fresh lime juice, 1 teaspoon honey, 2 Tablespoons avocado oil, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon fine-grain sea salt, ¼ teaspoon freshly ground black pepper
  • Add the diced red onion to the dressing to marinate while you're preparing the other ingredients. This will mellow it out a bit and ensure the salsa isn't overwhelmed by raw onion flavour.
    ½ cup finely chopped red onion
  • Heat a teaspoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the corn kernels, and sauté for a few minutes, until they're just starting to brown. Remove from the heat and set aside to cool.
    1 cup corn kernels
  • Add the black beans, diced tomato, minced jalapeno, and cilantro to the bowl with the dressing. Add the cooled corn, and toss to combine well.
    1 15 ounce can black beans, 1 medium tomato, 1 small jalapeno pepper, ½ cup cilantro leaves
  • Refrigerate for an hour before serving to allow the flavours to combine.
  • Serve with your favourite tortilla chips, tacos, etc.

Notes

  • Nutrition values are an estimate only

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 814mg | Potassium: 555mg | Fiber: 10g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg