Black Bean Corn Salsa Black Bean Corn Salsa

Black Bean Corn Salsa 150 Image by: Black Bean Corn Salsa 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : August 2009



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, jalapeño 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.

Nutritional facts per each of 8 servings: about

  • Sodium 151 mg
  • Protein 3 g
  • Calories 118.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g


  • Iron 6.0
  • Folate 24.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 42.0
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Black Bean Corn Salsa