Fresh Corn and Black Bean Salsa

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Fresh corn and black bean salsa recipe, recipe Rating: 4.5
Number of votes:104

If you like salsa you will love this! Made with corn fresh from the cob, jalapeno, lime zest, and cilantro!

Ready in: 30 mins

Ingredients

Serves: 6

• 3 tablespoons olive oil
• 1/2 red onion, diced
• 5 ears of fresh sweet corn (kernels cut off the cob)
• 1 jalapeno with seeds, diced
• 1 orange bell pepper, diced
• 1 teaspoon minced garlic
• 2 limes, zested and juiced, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 2 ripe tomatoes, diced
• 1 (14 ounce) can black beans, drained
• 3 tablespoons cilantro
• 1/2 cup chopped green onions

Preparation method

Prep: 15 mins | Cook: 15 mins

1. Pour olive oil into a hot large, high-sided saute pan. Add red onion, corn, jalapenos, bell pepper, and garlic to the pan and let them soften.

2. Add the juice of 1 lime and the zest. Add salt, pepper, and red pepper flakes. Continue to stir.

3. Once all the vegetables have softened, add the tomato, black beans, cilantro, and green onions. Cook 2 to 3 minutes until the tomatoes begin to soften and the beans are hot.

4. Spoon the salsa into a serving bowl, and sprinkle the juice of the other lime on top along with the zest.