Black Bean and Corn Salsa Recipe

Corn Bean Salsa

My jalapeños peppers have been growing like crazy and I have had to start harvest to prevent the plants from stop producing.  Given my tomatoes are still green I have been itching to do something with them, I decided to make some corn salsa.  Given I couldn’t find a recipe that matched the ingredients I had on hand I decided to make my own.


CVG Black Bean and Corn Salsa Recipe

  • 2 ears of corn (1-1/2 cups frozen corn)
  • 1 small onion (chopped)
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 2-3 cloves of garlic (chopped)
  • 1/4 cup white vinegar
  • 3 T sugar
  • 1 chopped seeded jalapeño
  • 1 chopped unseeded jalapeño
  • 1-1/2 cups black beans (canned)

Directions: Cook corn for 2 minutes in boiling water and submerge in ice cold ice water.  This helps stop the corn from cooking any more and also make handling while cutting the kernels a little more pleasant.  Cut off kernels and add to bowl.  Chop/slice remaining ingredients and add to bowl, stir, and refrigerate and serve chilled.

If you like your salsa a little spicier leave both pepper seeded.

2 Responses to “Black Bean and Corn Salsa Recipe”

  1. Scallions, green onions, and spring onions Says:

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  2. Mango Salsa Recipe - The Cheap Vegetable Gardener Says:

    […] am starting to get some cherry tomatoes turning red but not enough to make salsa so yet again so I decided to make some Mango Salsa.  It is great to eat on tortilla chips the same you would […]

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