Equipment
* optional
Ingredients
Vegetables and Beans
- 250 g black beans, rinsed and drained
- 250 g corn kernels, thawed if frozen, or fresh off the cob
- 100 g red bell pepper, finely diced
- 75 g red onion, finely diced
- 15 g jalapeno, finely diced
Dressing and Herbs
- 15 g fresh coriander, roughly chopped
- 45 ml lime juice, freshly squeezed
- 30 ml extra virgin olive oil
- 2 g ground cumin
- 4 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 4 g
- Carbohydrates
- 14 g
- Fat
- 2 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 101 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 307 mg
- Calcium
- 24 mg
- Iron
- 1.0 mg
- Magnesium
- 35 mg
- Phosphorus
- 74 mg
- Zinc
- 0.7 mg
- Vitamin A
- 15 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.7 mg
- Folate
- 81 mcg
- Water
- 28 g
Sources: USDA FoodData Central
Method
Finely dice the red bell pepper, red onion, and jalapeno. Roughly chop the fresh coriander.
In a large mixing bowl, combine the drained black beans, corn kernels, diced red bell pepper, red onion, and jalapeno.
In a small separate bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, fine sea salt, and black pepper until completely emulsified.
Pour the lime dressing over the bean and corn mixture. Add the chopped coriander and gently toss the ingredients together until evenly coated.
Let the salsa sit at room temperature for at least 30 minutes to allow the flavors to meld together. Taste and adjust seasoning with additional salt or lime juice if necessary before serving.
Chef's Notes
- For a smokier flavor profile, try charring the corn kernels in a dry, hot skillet for 5 minutes before adding them to the salsa.
- Always use freshly squeezed lime juice rather than bottled. Bottled juice contains preservatives that mute the bright, fresh flavors required for a good salsa.
- If the red onion is too sharp or pungent, soak the diced onion in cold water for 10 minutes, then drain thoroughly before adding to the mix.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors meld and improve over the first 24 hours.
Troubleshooting
Salsa is too watery in the bottom of the bowl
Cause: Black beans were not drained adequately or the vegetables released too much liquid
Fix: Use a slotted spoon when serving to leave excess liquid behind.
Prevention: Thoroughly rinse and drain the black beans in a colander, and pat them dry with a paper towel if necessary before mixing.
Salsa lacks flavor or punch
Cause: Insufficient salt or acid to balance the sweetness of the corn
Fix: Stir in an additional pinch of salt and an extra squeeze of lime juice, then let sit for 5 minutes.
Prevention: Measure seasonings accurately and always taste before serving.
Cultural Context
Salsa, meaning 'sauce' in Spanish, comes in countless variations across Mexico. This black bean and corn iteration takes inspiration from traditional pico de gallo, utilizing indigenous Mesoamerican staple crops to create a hearty, textured condiment often referred to in the US as 'Texas Caviar' or Southwestern salsa.
