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This recipe is for a delicious fresh corn and black bean salsa. It’s quick and easy to make, and is vegan and gluten free.
I don’t know about you, but I can’t get enough fresh corn during the summer! Although it’s great to just eat corn straight off the cob, sometimes it’s nice to change it up.
This fresh corn and black bean salsa is a quick and easy way to do just that. It’s fresh, hearty and best of all, so versatile. It can be served as a side dish, or used in a variety of dishes such as quesadillas, salads, burritos, nachos, and so much more!
Is corn healthy?
Yes, corn is very healthy! It is loaded with fiber, antioxidants and B vitamins, which are essential to your overall health.
It also contains zinc, magnesium, copper, iron and manganese which are all essential minerals that your body needs.
For more details on corn’s health benefits, click here.
Corn can sometimes have a bad reputation because of GMOs and pesticides.
Here is a myth-busting article on corn that is worth checking out.
Also, to be on the safe side, it’s always a good idea to buy organic corn.
Fresh Corn and Black Bean Salsa is:
- full of fresh, healthy ingredients
- vegan
- gluten free
- easy to make
- hearty
- delicious
- versatile
What else can I do with Corn and Black Bean Salsa?
This salsa can be used in so many ways. It can be:
- served as a side dish
- used as a filling for quesadillas, burritos, tacos, fajitas or chimichangas
- a topping for nachos
- mixed into a salad
- made into Tex-Mex egg rolls
- and more!
How do you make Fresh Corn and Black Bean Salsa?
Ingredients:
- 1 tablespoon neutral flavored oil (avocado oil, grapeseed oil, vegetable oil, etc.)
- 1 small onion, diced (about 1 cup)
- 1 bell pepper
- 1 cup of fresh corn, cut off the cob
- 1 cup of black beans (if using canned beans, make sure to rinse and drain well)
- 1 cup of cherry tomatoes or grape tomatoes, cut into quarters
- 1/2 teaspoon of salt, or to taste
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- handful of cilantro, chopped
Step 1 Heat oil in a pan over medium-high heat. Add onions and cook until they start to become translucent, about 1-2 minutes.
Step2 Add bell pepper, corn, black beans and all of the seasonings except cilantro and cook for 3 minutes.
Step 3 Add the tomatoes and cook for 30 seconds to 1 minute, just enough for the tomatoes to heat through.
Step 4 Turn the heat off and stir in cilantro. Remove from the pan immediately to stop the cooking. Enjoy it warm or cold!
Try these other great summer recipes!
Can you freeze Fresh Corn and Black Bean Salsa?
Yes, you can freeze this salsa, but I would highly recommend omitting the cherry tomatoes and cilantro since those items will not freeze well.
Freeze the salsa (minus the tomatoes and cilantro) in an airtight container. It will stay fresh for up to three months. Once it’s defrosted, you can add in fresh tomatoes and cilantro to brighten it up.
Corn and Black Bean Salsa
Ingredients
- 1 tablespoon oil a neutral oil like vegetable oil, avocado oil, or grapeseed oil
- 1 cup onion diced
- 1 bell pepper diced
- 1 cup corn cut off the cob
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes or grape tomatoes cut in quarters
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- handful cilantro chopped
Instructions
- Heat oil in a pan over medium-high heat. Add onions and saute for 1-2 minutes, until the onions begin to become translucent.
- Add bell pepper, corn, black beans and all the seasonings. Saute for three minutes.
- Add tomatoes and saute for 30 seconds to 1 minute, just enough to heat the tomatoes through.
- Turn off the heat and stir in the cilantro. Transfer to a bowl immediately, to prevent further cooking. Serve either warm or cold. Enjoy!
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