Black Bean and Corn Salsa
Hello, summer! Wake up your taste buds with this unique flavor combo—black beans, corn, and bell pepper tossed in a garlicky lime balsamic dressing. It’s a strange mash up of flavors that is surprisingly delicious. This vegan salsa is great served with tortilla chips or on top of tacos.
My mom and aunt deserve the credit for this recipe. They have been making this since I was a kid. I’m not sure who made it first, but we all loved it and it has become a family favorite made over and over again. There are many versions of a black bean and corn salsa out there, but after you have this bold version the others will disappoint and taste almost bland.
Cumin-licious
This recipe is heavy on the cumin. It really grounds the strong flavor of the balsamic vinegar. But I am partial, cumin is one of my favorite spices. I got through so much we actually buy cumin in bulk. After looking into the health benefits of cumin, I have no remorse. Healthline says that cumin promotes digestion, contains antioxidants, may help with diabetes, has anticancer properties, helps control blood sugar, fights bacteria and parasites, has an anti-inflammatory effect, aids in weight loss, improves symptoms of IBS, boosts memory, and is a great source of iron. In fact, one teaspoon of ground cumin contains 1.4 mg of iron, or 17.5% of the RDI for adults (5). My favorite cumin tid bit from WebMD:
Research has shown that cumin may help kill some bacteria that can get into your body and make you sick. In the lab, cumin has been shown to limit the growth of microorganisms, including E. coli—a bacteria that can cause food poisoning. Its antibacterial properties might explain why people have traditionally used cumin as a preservative.
Take it to the next level
Want an even fresher more delicious version? Use fresh ears of corn roasted on the grill instead of frozen. Fresh grilled corn is so delicious in this salsa. If it’s summer and corn is in season this is the best option and so worth the extra time for grilling. Frozen corn does work just fine in this recipe, I’ve used it many times! Now let’s get cooking!
Black bean and corn salsa
A tasty plant-based black bean, corn, red pepper, tomato, jalapeño, and cilantro salsa with a garlic, cumin, and balsamic vinegar glaze.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 cups
- Category: Snack
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- 1/2 cup of balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons of cumin
- 1 teaspoon of salt
- 1/2 of a jalapeño, finely diced
- 1 small red onion, diced
- 1 can of black beans
- 1 cup of corn
- 1 red bell pepper, diced
- 1 large tomato, diced
- 1/2 cup of fresh cilantro, finely chopped
Instructions
- Add the balsamic vinegar, garlic, cumin, and salt to a saute pan. Cook on medium for 3-5 minutes until balsamic begins to reduce.
- Turn off the heat and add the frozen corn to the saute pan. Mix the corn in the balsamic sauce to thaw the corn while at the same time quickly cooling the balsamic glaze.
- Add the jalapeño, red onion, black beans, red bell pepper, tomato, and cilantro to the skillet. Mix until all ingredients are well incorporated. Serve room temperature or chilled.
Notes
Keeps in the refrigerator for up to 3 days.
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