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Mexican Dish | September 1, 2012

Black Bean and Corn Salsa

Black Bean and Corn Salsa
Black Bean and Corn Salsa

It’s the last weekend of summer. I know, summer is not officially over until September 22nd(Melinda reminded me of this on our morning walk), but it feels like it’s over when the kids go back to school.With the end of summer, comes the end of local fruits and veggies. It was a hot summer here, and the peach crop came on unusually early. Tomatoes have been plentiful. Local corn has been amazing. I’ve been eating lots of these:

Tomato Toast
I cooked like a crazy person last week. I tried to keep up with the fresh peaches, tomatoes and corn on my counter before they attracted my personal favorite, fruit flies. What is it about fruit flies?? I have a serious hate relationship with fruit flies and moths. I’ll spare you a crazy rant about both 🙂
I’ve been making this Black Bean and Corn Salsa for years. The recipe originally came from a cookbook in my collection. It’s simple and can be made anytime of the year, from summer to the dead of winter. In September, it’s a crime to use anything but fresh tomatoes and fresh corn. If you haven’t ever made black bean salsa, this is the recipe for you. It’s foolproof and absolutely delicious. Enjoy your last weekend of summer!

Next week, two more early harvest recipes: Fresh Peach and Blackberry Slaw and Mango-Peach Tango.
Black Bean and Corn Salsa

Black Bean and Corn Salsa

Course Appetizer
Cuisine Mexican, southwest
Keyword appetizer, black bean, Corn, salsa, southwest


  • 15 oz can black beans rinsed with cold water and drained ( I like S&W brand best)
  • 2-3 ears corn cooked and cut off cob, or half of one small bag of frozen corn, about 1 cup
  • 1/2 bunch chopped cilantro about 1 cup
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive, or canola oil
  • 1/2-3/4 cup chopped red or purple onion
  • 1 teaspoon ground cumin
  • 2 fresh medium size tomatoes chunked or 1/2 can of *Rotel (pureed if desired)
  • Salt and pepper to taste


  1. Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible. Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes.

Recipe Notes

-If you want to make a large amount, this recipe is really easy to double. I often spoon half of the salsa into a mason jar, top it with a screw on lid and share with a friend
-*Rotel is a mixture of tomatoes, spices and green chilies.

5 thoughts on “Black Bean and Corn Salsa

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Recipe Rating

  1. I make a very similar black bean/corn dip and love it. Mine has chopped red bell peppers in it also. We've been fighting fruit flies lately and I hate those things. I found this remedy on the internet and it works – I use a margarita glass because of the shape – pour some apple cider vinegar in the bottom portion of the glass, cover tightly with clear plastic wrap (I put a rubberband around the bottom to hold it very taut). Poke a few small holes into plastic. The fruit flies fly into the glass and then cannot get out. It really works!! Love all of your recipes.