More Great Recipes: Appetizer | Beans | Crowd Cooking | Dip

Black Bean and Corn Salsa

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


1 ear of corn or 4 servings of frozen corn
1/2 of a 15-ounce can of black beans, drained and rinsed
1/4 cup of onion, chopped. You could use red, white, green, or a combo of them (I like red and white ones mixed).
1 jalapeno pepper, seeded and chopped
1 tomato, seeded and chopped
1 tbsp. lime juice
1/4 tsp. salt
Tortilla chips

If you are using fresh corn, heat the grill to medium-high heat.

Remove the silk from the corn but leave the husks intact.

Grill the corn for about 12 minutes or until it is tender.

After allowing the corn to cool, remove the husks and scrape the kernels off the corn.

If using frozen corn,just cook the corn according to the package directions. Allow to cool.

Place the corn kernels in a non-reactive bowl.

Add the rest of the ingredients and mix well to combine.

Allow to stand for 30 minutes to 1 hour so the flavors can mix.

Enjoy with tortilla chips.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze