Black Bean and Corn Salsa

22-07-04 Black Bean and Corn Salsa

As I noted earlier, I was bored this morning. A little bit after I posted that, I got motivated and went out. Something struck me and I decided to go fetch some vegetables to make a western style omelet. That took me out to Ingraldi’s. As I perused the offerings, one of the ladies suggested the corn was really good. I picked up a few ears, a big tomato, a zucchini, and some potatoes. I paid and went to the vehicle.

That is when I began thinking about black bean salsa.

Many years ago I went through a short phase of eating this. I had never had it before, stumbled across it (Cooking Light, I think). I know someone gave me a jar of it too that was very good. So, I sat in the vehicle, googled a recipe, looked it over, got out of the vehicle, and purchased some more corn and some limes.

Off to Shop Rite I went for some more ingredients. I came home and began making this. I opted to make my own beans. Somewhere in all this I was looking at other recipes and someone mentioned how easy it is to make one’s own beans. This is something I have always wanted to do, but never wanted to put the time into. Well, with an Instant Pot, time is trivial. Easy peasy and it is one-fourth the price of canned. I dare say they are better than canned too.

So, I made the beans, fried the corn, prepped all the other ingredients, and assembled.

This is one of those dishes that improves over time. I wanted it cold, so I forced myself to wait an hour before having any. I had some more a few hours later. That was better. The stuff I have tomorrow, I suspect, will be better still.

This looked just like the Southern Living recipe did. It tasted good. Absolutely nothing wrong with it. Next time, I think I need some more tomato and more lime juice.

Shop Rite was out of jalapeno, so I substituted a habanero. A second one would have done well. While nothing wrong with this salsa, I thought it needed something else to pull it all together. A little zing might be just the thing.

Also, since it’s made with all fresh ingredients, there was no “sauce” to this salsa. Salsa is usually slurpy. I missed that with this. I kept thinking if I had blended (no way for me to actually do that, mind you) some of the black beans and added it in, much like one does with soup, I would have had some of that texture I was looking for.

I was excited after purchasing the vegetables. I have pared my lifestyle down so much that it is drab. Today I needed some color, some brightness. This salsa did that for me without adding to my things. That was important to me. Yummy!

Black Bean and Corn Salsa

Recipe by Robert OwensCourse: Culinary


Prep time


Cooking timeminutes

Southern Living recipe


  • 2 1/2 fresh corn kernels (from 5 ears)

  • 1 tablespoon olive oil

  • 2 teaspoons ground cumin

  • 1 cup chopped red bell pepper (from 1 medium pepper)

  • 2 (15-oz.) cans black beans, drained and rinsed

  • 1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])

  • 1 cup chopped red onion (from 1 small [5 oz.] onion)

  • 1/2 cup chopped fresh cilantro (from 1 bunch cilantro)

  • 3 tablespoons fresh lime juice (from 2 limes)

  • 1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)

  • 3/4 teaspoon kosher salt


  • Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
  • Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.

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