Go Back
As the warm sun graces us with longer days, there's nothing quite as refreshing as a vibrant dish that captures the essence of summer. Enter the Refreshing Chilled Corn & Black Bean Salsa—a delightful medley of flavors and textures that not only tastes incredible but also celebrates the season's best ingredients. This salsa is more than just a side dish; it's a versatile accompaniment that can elevate any meal or serve as a stand-alone snack. Whether you’re hosting a summer barbecue, attending a potluck, or simply seeking a light and nutritious dish, this salsa is sure to impress.

Chilled Corn & Black Bean Salsa

Discover the perfect summer dish with this Refreshing Chilled Corn & Black Bean Salsa. Bursting with flavor, this vibrant salsa combines sweet corn, hearty black beans, and fresh vegetables for a nutritious treat. Ideal for gatherings or light snacking, this versatile recipe can be served as a dip, topping for grilled meats, or enjoyed straight from the bowl. With simple steps and fresh ingredients, impress everyone with this deliciously healthy addition to your summer menu.
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh corn kernels (approximately 4 medium ears, or 2 cups frozen corn)

1 can (15 ounces) black beans, drained and rinsed thoroughly

1 medium red bell pepper, finely diced

1 small red onion, finely chopped

1 cup cherry tomatoes, quartered

1 ripe avocado, diced

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon chili powder

Sea salt and freshly ground black pepper, to taste

Instructions
 

Prep the Corn: If using fresh corn, fill a pot with water and bring it to a boil. Once boiling, add the corn ears and let them cook for 3 to 5 minutes. Drain the corn and allow it to cool down. Once cooled, carefully cut the kernels off the cobs and transfer them into a large mixing bowl. If using frozen corn, simply thaw it, then sauté it briefly in a pan with a splash of olive oil until just warm before adding it to the bowl.

    Combine the Veggies: To the bowl with the corn, add the drained black beans, finely diced red bell pepper, chopped red onion, quartered cherry tomatoes, and finely chopped cilantro. Mix gently to ensure an even distribution of the ingredients.

      Make the Dressing: In a separate small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, sea salt, and black pepper until well blended and emulsified.

        Toss Together: Drizzle the dressing over the corn and bean mixture, then gently toss everything together using a spatula or large spoon until all ingredients are well coated with the dressing.

          Add Avocado Last: Carefully fold in the diced avocado at the very end to ensure it stays intact and does not become mushy. Taste and adjust the seasoning with additional salt or pepper if necessary.

            Chill: Cover the bowl with plastic wrap or transfer the salsa to an airtight container. Refrigerate for at least 30 minutes to allow all the flavors to meld together beautifully.

              Serve: Serve the salsa chilled as a refreshing dip alongside crispy tortilla chips, or use it as a vibrant topping for grilled meats, fish, or tacos.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Makes 6 servings