How To Make Black Bean and Corn Salsa

Be careful making this, unless it looks like something you’re going to want to keep doing over and over. Because as soon as you share it with friends, they’re going to start asking you to bring it to every party you go to.

This happened when I made the bruschetta pizza a couple of years ago. I made it about four or five times before the summer was over. Same with this black bean and corn salsa.

Ingredients

3-4 ears corn (or one 16-ounce can)
1 can (16 ounce) black beans
1 medium red onion
2 fresh jalapeños
juice of 2-3 limes
1 tablespoon cumin
2 teaspoons salt

Directions

If you’re using fresh corn you’ll have to cut it off the cob. A while back I showed a trick I stole from Kristin for using a Bundt pan to cut the corn from the cob. But I couldn’t find my Bundt pan, so I had to use the next-best trick, which I got from a reader (but can’t find where).

For this one, put a small bowl upside-down inside a larger bowl.

Pretty good, right?

Now juice a lime into it.

Rinse the beans and add them.

By the way, “rinse the beans” doesn’t mean run a little water into the can and pour it out. Canned beans have a bunch of sludge on the bottom that is fine for baked beans, but you don’t want it in salsa. Pour them out into the colander and run them under cold water until the water runs clear.

Oh, and back where I cut the corn off the cob? I really should have broken that up. I tried with a fork, but I was mashing it, turning it into cream corn. So I did it by hand.

Do you know a better way to break up corn that’s been cut off the cob? I’d love to hear it down in the comments.

Anyway, dice the onion and mince the jalapeños and add them.

You can use white or yellow onion instead, I like red because it looks better with the corn and black beans.

Add the cumin and the salt and give it a stir.

Taste it and add more lime juice, salt or cumin as needed.

And that’s it.