Black Bean Salsa

Black Bean Salsa

black bean and corn salsa


  • 2 cups fresh corn
  • 10 ounces cherry tomatoes
  • 15-ounce can black beans
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice (2 limes)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt 


  1. Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow.
  2. Dice the tomatoes.
  3. Drain and rinse the black beans
  4. Chop cilantro.
  5. Juice 2 limes.
  6. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust. 


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