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Bean and Corn Salsa

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Bean and Corn Salsa is a fresh, colorful, and flavorful dish that combines sweet corn, hearty beans, juicy tomatoes, crunchy bell peppers, and a touch of heat from jalapeño. Tossed in a zesty lime dressing, it’s perfect as a dip, side dish, or topping for tacos, grilled meats, or grain bowls. Ready in just 15 minutes, it’s great for parties, meal prep, or quick weeknight meals.

Ingredients

  • 1 can (14 oz) black or red beans, drained and rinsed
  • 1 can (14 oz) sweet corn, drained and rinsed
  • 4 medium tomatoes (about 12 oz), diced
  • 1 medium red pepper (about 3 oz), diced
  • 1 clove garlic, minced
  • 1 small red onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 1/2 cup chopped cilantro or parsley
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 2 tsp honey
  • 1 tsp ground cumin
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Zest from 1 lime

Instructions

  1. In a large bowl, whisk together olive oil, lime juice, honey, ground cumin, salt, and black pepper until well combined.
  2. Add beans, corn, diced tomatoes, red pepper, garlic, red onion, jalapeño, lime zest, and cilantro or parsley to the bowl.
  3. Gently toss until the dressing coats all ingredients evenly.
  4. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Notes

  • Add diced avocado for extra creaminess.
  • Mix in diced mango or pineapple for a tropical twist.
  • Use roasted corn instead of canned for a smoky flavor.
  • Increase jalapeño or add hot sauce for more spice.
  • Store in an airtight container in the fridge for up to 3 days; best eaten within 1 day if avocado is added.

Nutrition

Find it online: https://cookedbymaya.com/bean-and-corn-salsa/