Black Bean and Corn Salsa: Heaven in your Mouth!

Maybe it was evident with my Cinco de Mayo Fiesta post that I really love Mexican inspired food. This has not always been the case, but it is certainly the case now! If Bub would allow it, I’d probably have some Mexican component in every meal. Bub does insist that we take a break from it every now and then so as to not completely wear it out.

We went to spend the night with some good friends in Mobile and I did not want to arrive empty-handed. I have been waiting for the the corn to be ready and with it’s arrival, there was no doubt what I wanted to take with us. I had to make black bean and corn salsa. I literally could eat it at every meal and for snacks. I love it! It is so tasty and so good and so healthy and the recipe is so forgiving in that if you do not care for an ingredient, leave it out or if there is something you think would add a great dimension (like jalapenos), add it.

Blk Bean and Corn Salsa

It is very easy to prepare. You can use canned corn or frozen corn, I used a fresh ear of corn. Canned corn would not require any cooking; frozen corn would. My friend Nan and my Daddy, independently of each other, suggested a different way of cooking ears of corn. Rather than boiling or roasting or grilling, they said to microwave it. I probably put 2 bushels of fresh corn in the deep freezer last summer, so for a frozen ear of corn (still in the husk), microwave it 3 minutes. And you can multiply that time by the number of ears of corn you are microwaving. This is the way to go people! The husk and the hair comes right off the corn- easy-peasy. So, this is how I cooked the corn for this salsa.

Cooking Corn

So, once you have your corn cooked and cut off the cob as well as your other ingredients chopped or rinsed, combine them and let them marinate for an hour so and then enjoy! I eat this black bean and corn salsa as a dip, on top of chicken with a little cheese, at breakfast with eggs, and for sure in quesadillas and burritos.

Black Bean and Corn Salsa
Cuisine: Mexican
  • 1 Ear of Corn
  • 1 Avocado
  • 1/2 Red Onion
  • 1/2-1 Bell Pepper, which ever color you prefer
  • Handful of Cherry or Grape Tomatoes, a diced Tomato works well too
  • 1 can of Black Beans, rinsed
  • Cilantro, to taste
  • 2ish Tablespoons of Olive Oil
  • Salt, to taste
  1. Cook and cut the corn off the cob.
  2. Chop the avocado, red onion, bell pepper, tomatoes and cilantro and combine with corn.
  3. Rinse and drain black beans and combine with mixture.
  4. Add olive oil and salt and stir well.
  5. Let rest in the fridge for an hour or more and enjoy.

This one is a keeper- enjoy!

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  1. Wow, this looks like a huge improvement over the corn & bean salad recipe I’ve used up to now, I will definitely try it.

    • Sheila. I love this. I made it for the 3rd time in 2 weeks this morning! I eat it as a dip, I put it on top of chicken I am baking, I eat it with eggs, I put it on quesadillas- I am wearing it out right now!

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