Corn and Black Bean Salsa

I love this Southwestern inspired, flavour-packed sweet corn and black bean salsa for dipping, certainly, but I also tuck it into tacos, on top of baked potatoes, use it as a stand alone salad with grilled meats, or toss it together with cooked and cooked quinoa or millet for a nutritionally complete summer meal.
Author Rebecca Lindamood


  • 1 pound frozen sweet corn thawed
  • 1 1/2 cups cooked black beans drained and rinsed and drained again (or 1 can black beans, drained and rinsed and drained again.)
  • 1 red bell pepper stemmed, seeded and diced
  • 1 half of a sweet onion peeled and diced
  • 1 jalapeno stemmed, seeded and minced
  • 1-2 cloves of garlic peeled and minced or pressed, according to preference
  • the juice of two limes
  • a large fistful of fresh cilantro or parsley chopped
  • salt and pepper to taste


  • Toss all of the ingredients together and refrigerate for at least 30 minutes before serving. Store leftovers in a tightly covered container in the refrigerator for up to a week.