Easy Black Bean and Corn Salsa Recipe
User Reviews
5
Easy Black Bean and Corn Salsa Recipe
Description
The Easy Black Bean and Corn Salsa Recipe begins by grilling corn in the husks to impart a smoky flavor, turning regularly for even cooking. Tomatoes, jalapenos, poblanos, and sweet onions are brushed with olive oil and grilled until lightly charred and tender, then diced. The corn kernels are removed after cooling.
All grilled, diced vegetables are combined with rinsed black beans, lime juice, fresh cilantro, green onions, and seasonings, gently mixed to unify flavors. This balance of smoky vegetables and fresh herbs with the creamy beans creates a vibrant salsa suitable as a condiment or side dish.
The salsa can be prepared up to two days ahead and stored refrigerated up to a week or frozen for longer storage. It can be served chilled, warm (by sautéing), or at room temperature, adapting to various serving styles. Adjust heat by substituting or omitting hot peppers as desired. This salsa pairs nicely with grilled pork or other grilled dishes.
Ingredients
- 5 corn ears, un-shucked
- 6 tomato vine ripe, seed removed
- 1 jalapeno pepper seeded
- 1 poblano pepper seeded
- 1 sweet onion peeled, thickly sliced
- 3 tablespoons olive oil
- lime juice juice of 2 limes
- black beans two 16-ounce cans, strained and rinsed
- 3 tablespoons green onion optional, thinly sliced
- 3 tablespoons cilantro chopped, fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Preheat the grill to high heat (450° to 550°).
- Place the corn in the husks onto the grill and cook for 20 minutes turning every 5 minutes.
- In the meantime, drizzle the tomatoes, peppers, and sweet onions with olive oil and place on the grill and cook for 3 to 4 minutes per side or until grill marks have formed and tender.
- Remove everything from the grill. Once cool to the touch, shuck the corn and slice off the kernels, and medium dice the tomatoes, peppers, and onions.
- Add everything to a bowl along with the beans, lime juice, green onions, cilantro, salt, and pepper and gently mix until combined.
Notes
- Prepare the salsa up to two days in advance and refrigerate to allow flavors to meld.
- Store this salsa covered in the refrigerator for up to seven days or freeze for up to three months.
- If reheating, warm in a sauté pan over high heat for 3-4 minutes until desired temperature.
- For more heat, try substituting jalapeno with serrano or habanero peppers.
- Omit jalapenos for a milder version of the salsa.
- The salsa can be served hot, cold, or at room temperature depending on preference.
- Try this salsa as a topping for grilled pork chops to add flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 9mg | 0% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 29mg | 32% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
