{"id":202,"date":"2025-03-27T16:21:29","date_gmt":"2025-03-27T16:21:29","guid":{"rendered":"https:\/\/www.tals-cooking.com\/en\/?p=202"},"modified":"2025-03-27T16:21:30","modified_gmt":"2025-03-27T16:21:30","slug":"corn-and-black-bean-salsa","status":"publish","type":"post","link":"https:\/\/www.tals-cooking.com\/en\/corn-and-black-bean-salsa\/","title":{"rendered":"Corn and Black Bean Salsa"},"content":{"rendered":"\n

If you follow me on Instagram, you probably already know about my love for Mexican food<\/strong>, especially making homemade tortillas<\/strong>. One of the salsas I prepared for my latest meal was Corn and Black Bean Salsa<\/strong>.<\/p>\n\n\n\n

But let\u2019s start from the beginning.<\/p>\n\n\n\n

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A few months ago, I promised a Mexican feast<\/strong> to the son of close friends\u2014who is like a nephew to me\u2014once he completed his chemotherapy treatments<\/strong>. This week, it was finally time to make good on that promise and celebrate the end of his treatments in the best way possible: with food.<\/p>\n\n\n\n

Except for one store-bought salsa<\/strong>, I made all the others from scratch, including this Corn and Black Bean Salsa<\/strong>.<\/p>\n\n\n\n

It\u2019s an incredibly easy and quick salsa to make<\/strong>, perfect for serving with Mexican dishes or even as a fresh and flavorful picnic salad<\/strong>.<\/p>\n\n\n\n

The full menu for the meal is at the end of this post.<\/p>\n\n\n\n

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Corn and Black Bean Salsa<\/strong><\/h2>\n\n\n\n

To keep things simple, I used canned black beans<\/strong>, which I simply drained.<\/p>\n\n\n\n

For the corn<\/strong>, I cooked it first and then lightly charred it on the grill. You can skip this step, but it does add a nice smoky aroma to the salsa.<\/p>\n\n\n\n

You can also use fresh corn on the cob<\/strong> or even canned corn<\/strong>.<\/p>\n\n\n\n

If you\u2019re making this for a picnic, cook the corn at home, then grill it on-site for extra flavor before assembling the salsa.<\/p>\n\n\n\n

That\u2019s it.<\/p>\n\n\n\n

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If you were looking for a complicated<\/strong> or time-consuming<\/strong> recipe, this isn\u2019t it.<\/p>\n\n\n\n

All that\u2019s left to do is separate the corn kernels, mix them with the black beans, and season the salsa.<\/p>\n\n\n\n

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How to Season Corn and Black Bean Salsa?<\/strong><\/h2>\n\n\n\n

For the seasoning, take a generous handful of fresh cilantro<\/strong> (no, you cannot<\/strong> substitute parsley\u2014if you don\u2019t like cilantro, just skip it, which only means more for the rest of us!).<\/p>\n\n\n\n

Finely chop the cilantro and mix it into the salsa along with finely diced red onion<\/strong> and the juice of two limes<\/strong>.<\/p>\n\n\n\n

For a little twist, I added finely chopped pickled jalape\u00f1o<\/strong>\u2014you can also use fresh chili, adjusting the heat level to your preference.<\/p>\n\n\n\n

Season with a pinch of salt<\/strong> and about \u2153 to \u00bd teaspoon of cumin<\/strong>. The cumin shouldn\u2019t be overpowering but should subtly enhance the background flavors.<\/p>\n\n\n\n

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Mexican Feast Menu<\/strong><\/h2>\n\n\n\n

And for the sake of documentation (and to make your mouth water a little), here was the full menu:<\/p>\n\n\n\n