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Fresh Black Bean and Corn Salsa Recipe Easy Homemade Zesty Lime Salsa for Summer Parties

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A quick and easy fresh black bean and corn salsa with zesty lime, perfect for summer parties, snacks, or as a vibrant topping for various dishes.

Ingredients

Scale
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1 cup (150 g) fresh or frozen corn kernels
  • 1 medium red bell pepper, finely diced
  • ¼ cup (40 g) red onion, finely chopped
  • ¼ cup (15 g) fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely minced (optional)
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon (15 ml) extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or to taste
  • A pinch of freshly ground black pepper

Instructions

  1. Prep Your Ingredients (10 minutes): Rinse and drain the black beans thoroughly. If using frozen corn, thaw it under cold running water and drain well. Dice the red bell pepper into small pieces. Finely chop the red onion; soak in cold water for 10 minutes if a milder flavor is desired, then drain. Mince the jalapeño finely, removing seeds to control heat.
  2. Zest and Juice the Lime (2 minutes): Using a microplane or citrus zester, zest about 1 teaspoon of lime peel, avoiding the white pith. Squeeze 2 tablespoons of fresh lime juice.
  3. Combine Ingredients (5 minutes): In a mixing bowl, gently toss together the black beans, corn, diced bell pepper, red onion, jalapeño, and cilantro. Add lime juice, lime zest, olive oil, ground cumin, salt, and black pepper. Stir carefully to mix without breaking up the beans.
  4. Adjust and Chill (at least 15 minutes): Taste and adjust seasoning as needed. Cover and refrigerate for at least 15 minutes to let flavors meld. Can be served immediately but tastes best chilled.
  5. Final Touches: Stir salsa before serving. If dry, drizzle a bit more olive oil or lime juice. Serve with tortilla chips, on tacos, or as a topping for grilled chicken or fish.

Notes

Rinse canned beans thoroughly to reduce salt and canned flavor. Soak red onions for milder taste. Use fresh lime juice and zest for best flavor. Adjust jalapeño heat to preference. For smoky flavor, char corn kernels before adding. Salsa keeps up to 3 days refrigerated; stir in lime juice or olive oil if thickened before serving.

Nutrition

Keywords: black bean salsa, corn salsa, lime salsa, summer salsa, easy salsa recipe, fresh salsa, party dip, vegan salsa, gluten-free salsa

Find it online: https://emmastirs.com/fresh-black-bean-and-corn-salsa-recipe-easy-homemade-zesty-lime-salsa-for-summer-parties/