This recipe is a hybrid of one discovered in a Southern Living magazine years ago, but most corn and black bean salsas are pretty similar.

As with most salsas, it really comes down to what you like – how hot and spicy you want it and what textures you enjoy. And of course, cilantro is always optional.

More than just a dip for chips, try salsa on burgers, hot dogs, tacos, nachos, burritos, quesadillas and even to top baked brie or grilled halloumi.

Corn and Black Bean Salsa

This salsa holds up well for 4-5 days in the fridge. With the addition of cucumber and/or jicama, this becomes a fabulous chopped salad, enjoyable all on its own.


  • 2 cups fresh corn kernels (frozen or canned will work too)
  • 1 tbsp vegetable oil
  • 1 clove garlic, finely minced
  • 2 tsp ground cumin (or more to taste)
  • 1 cup red onion, chopped
  • 1 cup red bell pepper, diced (or orange/yellow)
  • 2 cans black beans, rinsed and well drained
  • 1 cup plum tomatoes, chopped
  • 1/2 cup cilantro, chopped (can sub parsley)
  • 3 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 1-2 jalapeño peppers, seeded, deveined, and finely chopped
  • 1 tsp kosher salt


  • Heat the oil and sauté the corn and garlic in a cast iron skillet until it browns. Stir in the cumin and remove from the heat to cool.
  • Add the corn to the rest of the ingredients in a large bowl with enough room to stir everything up really well.
  • Start slowly with the chiles – you can always add more. If you’ve gone a little overboard, adding½-1 cup diced English cucumber will help tame a too-spicy salsa.
  • I’ve recently discovered canned Rotel tomatoes with green chiles and like the flavour a lot.They can be used, drained, in addition to or instead of fresh tomatoes. If you stick with regular tomatoes, seed and drain them first to get rid of some of the liquid.