Tested till perfect Black Bean Corn Salsa

Black Bean Corn Salsa

As well as enjoying it with grilled meats, this chunky salsa is great as a side salad or with tortilla chips.

By The Canadian Living Test Kitchen

Source: August 2009

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 cobs 2cobscorn
  • 2 2sweet green peppersweet green peppers
  • 1 cup 1cupcooked black beanblack beans
  • 1/3 cup 1/3cupchopped fresh coriander
  • 1/4 cup 1/4cupfinely chopped red onion
  • 1 1jalapeno pepperjalapeno peppers, seeded and diced
  • 3 tbsp 3tbspvegetable oil
  • 3 tbsp 3tbsplime juice
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspground cumin
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Trim loose silks from corn; soak husks in water for 10 minutes. Place corn and green peppers on grill over medium-high heat; close lid and grill, turning occasionally, until tender and charred, about 10 minutes. Let cool.

Peel husks and silks from corn; remove kernels from cob. Transfer to large bowl. Remove charred skins from peppers; chop and add to corn.

Add black beans, coriander, onion, jalapeƱo pepper, lime juice, oil, salt and cumin; toss well to combine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Makes about 4 cups (1 L), or 6 to 8 servings.

Additional information : Tip: To save time soaking and cooking beans, you can substitute 1 can (19 oz/540 mL) black beans, drained and rinsed. Reduce salt to 1/4 tsp (1 mL).

Nutritional Information per each of 8 servings: about

cal 118 pro 3g total fat 6g sat. fat 1g
carb 16g fibre 3g chol 0mg sodium 151mg

% RDI:

calcium 1 iron 6 vit A 2 vit C 42
folate 24
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