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Black Bean and Corn Salsa

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This simple fresh black bean and corn salsa is a perfect Mexican-style vegan appetizer or summer side dish. Serve with chips or alongside a burger.


  • 2 cups fresh corn (2 to 3 ears)
  • 10 ounces cherry tomatoes
  • 15-ounce can black beans (or 1 1/2 cups cooked or Instant Pot black beans)
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice (2 limes)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt


  1. For the fresh salsa, shuck the corn cobs and cut off corn kernels. Place the corn on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow.
  2. Dice the tomatoes. Drain and rinse the black beans very well by placing them in a bowl with water, then thoroughly draining (this step is important to avoid incorporating the can juice, and is not necessary for cooked beans). Chop the cilantro. Juice 2 limes.
  3. In a medium bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and kosher salt. Stir to combine; taste and adjust additional seasonings as desired.
  • Category: Side Dish
  • Method: Raw
  • Cuisine: Mexican