The perfect dip for salsa, chips, tacos, and more.

Black Bean and Corn Salsa

corn kernels (from 5 ears)

olive oil

cumin

red bell pepper (from 1 medium pepper)

black beans, drained and rinsed

plum tomatoes

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

cilantro (from 1 bunch cilantro)

lime juice (from 2 limes)

jalapeño chile, not seeded (1 small chile)

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.


I use cumin seeds instead of powder, I warm them gently til' fragrant and a little bouncy- don't overdo it. I keep all other ingredients cold. If you don't have fresh corn, use frozen. I also add one bell pepper of each color &amp; a clove of fresh garlic. Chill til' ready to eat. Can be in burrito bowls, tacos, on omelets,  over broiled salmon, in salad, over chicken or burgers or as a darling duet with fresh tortilla chips and guac, too.

It’s perfect for dipping, dolloping, and tucking into tacos.

black bean and corn salsa

Total: 30 minutes

Servings: 7

Author : Southern Living Editors

Ingredients

Instructions

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