Black Bean & Corn Salsa


This salsa/salad is very versatile and can easily be personalized by additional peppers or spices.  Some sliced avocado on top is also a nice addition.  It travels well for picnics and makes a hearty side to any meal.  


Eat as a salad or serve with chips.


Serve as a topper for baked potatoes. A dollop of plant-based sour cream would be an added treat.



Black Bean & Corn Salsa

Servings – 6
Prep Time – 10 minutes
Passive Time – 1-2 hours


1 can black beans, rinsed and drained reserve 2 tbsp liquid

1 1/2 cups tender sweet corn* –frozen, canned or fresh

1/4 cup red onion, minced

1/4 cup green onion, sliced 1/4″

1/4 cup black olives, sliced

1/2 cup red bell pepper, diced

2 tbsp fresh cilantro leaves, chopped or to taste

2-4 tbsp fresh lime juice**

1 tsp minced or bottled garlic

1/2 tsp cumin

salt as needed, depends on corn and beans

1 tbsp extra virgin olive oil or 2 tbsp reserved bean liquid


Combine all ingredients, cover and chill well before serving. This will marinate the flavors.


*If using frozen corn, just thaw, do not cook. If using canned, be sure and drain well. If using fresh, steam lightly before cutting off the kernels.

**The quantity depends on if you are using the oil or the bean liquid and also your own personal taste.  So taste and add accordingly.