Corn and Black Bean Salsa

Name: Corn and Black Bean Salsa
Prep time: 10 min
Total time: 15 min
Yield: 10 - 12 serving(s)
Ingredients: 2 tbsp. olive oil, divided; 3 c. fresh or thawed frozen yellow corn kernels; 1 tsp. salt, divided; 1/2 tsp. ground cumin; 2 15.25-ounce cans of black beans, drained and rinsed; 1 c. chopped fresh or drained canned tomatoes; 1/2 c. chopped red onion; 1 jalapeño, chopped; 3 tbsp. fresh lime juice; 1 garlic clove, grated or minced; 1/4 c. chopped cilantro leaves; Tortilla chips, for serving

Grab a chip and get ready to dip!

By Lauren Miyashiro; Recipe by Kellie KelleyUpdated: Dec 12, 2023

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the pioneer woman's corn and black bean salsa recipe

Will Dickey

Yields:

10 - 12 serving(s)

Prep Time:

10 mins

Total Time:

15 mins

Bursting with flavor and texture, this any-season corn and black bean salsa is a quick and easy appetizerthat's guaranteed to be devoured. The warmth of the ground cumin both compliments and contrasts the zing from the lime and the floral notes from the cilantro. Red onion adds crunch and spice, and the juicy chopped tomatoes bring everything—including the corn and beans—together.

The optimal time to make this salsa is during late summer, when corn and tomatoes are in season. (You'll need about 6 ears of corn to yield 3 cups of fresh kernels.) But rest assured, you'll still get deliciously satisfying results with frozen corn or canned chopped tomatoes. If you're looking for a Super Bowl dip to serve during the big game's halftime show or an extra side to pair with your best party dips, then use canned corn and skip the cooking all together!

How long does black bean salsa last?

All of the ingredients can be prepped a day ahead. For the freshest results, wait to toss everything together until 1 hour before serving. Leftovers, should you have them, will store well in an airtight container in the refrigerator for up to 4 days.

What goes well with corn and black bean salsa?

Crunchy tortilla chips for dipping are the obvious pairing, but know that this bean and corn medley is also amazing spooned over fish, chicken, tacos, and loaded nachos, too.

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Ingredients

2 Tbsp.
olive oil, divided
3 cups
fresh or thawed frozen yellow corn kernels
1 tsp.
salt, divided
1/2 tsp.
ground cumin
2
15.25-ounce cans of black beans, drained and rinsed
1 cup
chopped fresh or drained canned tomatoes
1/2 cup
chopped red onion
1
jalapeño, chopped
3 Tbsp.
fresh lime juice
1
garlic clove, grated or minced
1/4 cup
chopped cilantro leaves
Tortilla chips, for serving

Directions

1. Step 1Heat 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 salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
2. Step 2Combine 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, and 1/2 teaspoon salt.
3. Step 3Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.