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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.


100906-170455_Lg3-4 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


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.

100906-170634_Lg 100906-171212_Lg

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.

100906-173058_Lg 100906-173324_Lg

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.

100906-173401_Lg 100906-174141_Lg

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


And that’s it.

Black Bean and Corn Salsa

Black Bean and Corn Salsa


  • 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


Rinse the beans and corn. If you're using fresh corn on the cob, cut the kernels off and separate them.

Dice the onion and mince the jalapeño.

Combine beans, corn, onion and jalapeño, and add the juice of one lime. Add cumin and salt, stir and taste.

Add more lime juice, cumin or salt as needed.

Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.

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