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New World Spice and Tea Trader

Corn and Black Bean Salsa Recipe



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


  1. 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.
  2. 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.
  3. 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.
  4. Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine.
  5. Serve with tortilla chips.