Fresh Corn and Black Bean Salsa is a wonderful side to make when fresh corn is in season and abundant. Unseeded and with ribs removed, a fresh jalapeño adds a very special flavor and not a lot of heat.
From the article Corn on the Fourth of July, featuring five fresh corn recipes. If good fresh corn is not available, use 1-1/2 cups frozen whole kernel corn. In our photograph, the salsa is photographed in the Scarlet Red Fiesta stacking cereal bowl.
Fresh Corn and Black Bean Salsa
- Total Time: 3 Hrs
- Yield: 8 1x
Ingredients
- 1-1/2 cups fresh corn, cut from cob
- 1 cup canned black beans, rinsed and drained
- 1 medium red pepper, chopped
- 1/4 cup finely chopped onion
- 1 jalapeño pepper, seeded and finely chopped (you may use more, depending on the size of the pepper and personal tastes)
- 1 clove garlic, minced or put through a garlic press
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 2 to 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Put the corn in a small saucepan, barely covering it with water, and bring to a boil.
- Boil for 3 minutes until crisp-tender. Drain and cool.
- Combine corn with remaining ingredients.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Bring to room temperature before serving.
- Makes about 4 cups.
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