Fresh Corn and Black Bean Salsa

A wonderful salsa to make in the season when fresh corn is abundant. Unseeded and with ribs removed, a fresh jalapeño adds a very special flavor and not a lot of heat.
  • 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
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.

Recipe editor

Note: 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.

For more salsa recipes, see
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