Corn and Black Bean Salsa
Salsa, a beloved condiment with origins in Mexican cuisine, has become a global sensation due to its incredible versatility and bold flavors. Among the countless variations of salsa, one stands out for its delightful combination of corn and black beans, bringing together the best of both worlds – sweet and hearty. If you’re looking for a delicious and nutritious addition to your meals, this corn and black bean salsa is an excellent choice with a delightful fusion of sweet and hearty flavors that perfectly complements the summer season.
Ingredients
2 TBS Olive Oil, divided
3 Cups Fresh or Frozen Corn, cut off the cob
2 15.25 oz cans Black Beans, drained and rinsed
1 tsp Zipp Zapp Zopp
1 TBS Fajita Spice Blend
1/2 tsp Ground Cumin
1 Cup Tomatoes, diced
1/2 Cup Red Onion, chopped
1 Jalapeño, chopped
3 TBS Fresh Lime Juice
1 Garlic Clove, minced
1/4 Cup Cilantro Leaves, chopped
Tortilla Chips, for serving
Instructions
- Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it’s slightly golden.
- Stir in 1/2 teaspoon of the Zipp Zapp Zopp and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
- Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon Zipp Zapp Zopp, and Fajita Spice.
- Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine.
- Serve with tortilla chips.
Notes
From a refreshing dip for tortilla chips to a delightful topping for grilled meats, this Black Bean Salsa recipe knows no bounds.
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