Black Bean and Sweet Corn Salsa

There’s this great Mexican restaurant nearby that serves black bean salsa with corn chips before the main course. I have been wanting to recreate this salsa because it’s hard to stop eating it. The salsa is easy to throw together and has great flavor. It works nicely as a condiment for chips or in tacos, burritos, tostadas, etc. The spiciness can be dialed down by adding fewer jalapenos and cayenne or increased by adding serrano peppers which are quite a bit spicier. The corn provides an element of sweetness and the white and green onions a good amount of texture and crunch. I think the recreation of the restaurant’s salsa was a success because once again it was hard to put the bowl down and save room for dinner!

Black Bean and Sweet Corn Salsa
(makes about 4 cups)
Printable Version


  • 2 cups black beans
  • 1 1/2 cups sweet corn
  • 1 small white onion, diced
  • 1 tomato, diced
  • 1 green onion, diced
  • 1 handful cilantro, chopped
  • 2 jalapenos, minced
  • 1 lime, juice
  • 2 tbsp corn oil
  • dash cayenne
  • salt and pepper to taste


  1. In a bowl, mix all ingredients together.

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