Grilled Corn and Black Bean Salsa is a vibrant, smoky, and fresh dish that brings together the sweet flavor of charred corn with the earthy richness of black beans. Perfect for a summer barbecue or as a healthy snack, this salsa is a colorful medley of fresh vegetables like red bell peppers, onions, and tomatoes, all brightened up with lime juice and cilantro. Whether served with tortilla chips, alongside grilled meats, or as a topping for tacos and burrito bowls, this salsa is a crowd-pleaser that’s as versatile as it is delicious.
Ingredients:
- 2 ears of corn, husked
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 tomatoes, diced
- 1 jalapeño, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Instructions:
- Preheat the grill to medium-high heat.
- Brush the ears of corn with olive oil and place them on the grill. Grill for about 8-10 minutes, turning occasionally, until the corn is slightly charred on all sides. Remove and let cool.
- Once cooled, cut the corn kernels off the cob and transfer them to a large mixing bowl.
- Add the black beans, red bell pepper, onion, tomatoes, jalapeño (if using), and cilantro to the bowl with the corn.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the corn and black bean mixture, tossing everything together until well combined.
- Taste and adjust seasoning if needed. Chill for 30 minutes to let the flavors meld, or serve immediately with tortilla chips or as a side dish.
Enjoy this delicious, zesty, and nutritious salsa at your next gathering!
