Restaurant-Style Black Bean and Corn Salsa

Name: Restaurant-Style Black Bean and Corn Salsa
Prep time: 26 min
Cook time: 8 min
Total time: 34 min
Yield: 14 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz / 425 g each; about 3 cups drained) (500 g) canned black beans, drained and rinsed well under cold water, then drained again (500 g is the drained weight); 2 cups (300 g) corn kernels, frozen or canned, thawed or drained, then patted very dry; 1 teaspoon (5 ml) neutral oil such as avocado or canola; ½ medium (about 1 cup) (110 g) red onion, finely diced into ¼-inch (6 mm) pieces; 2 medium (180 g) Roma tomatoes, halved, seeds and jelly scooped out, diced into ¼-inch (6 mm) pieces; ½ medium (75 g) red bell pepper, finely diced into ¼-inch (6 mm) pieces; 1 large (40 g) jalapeño, seeded and minced (leave some seeds in for more heat); 2 cloves (6 g) garlic, finely grated or minced; ½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped; ¼ cup (60 ml) fresh lime juice, from about 2 large limes, plus extra lime for adjusting at the end; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (1½ g) ground cumin; ¾ teaspoon (3 g) Diamond Crystal kosher salt, use ½ tsp if using Morton kosher or table salt; add more at the end only if needed; ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A chunky, bright Tex-Mex salsa with tender black beans, sweet charred corn, crisp red onion, and plenty of lime and cilantro. It tastes like the free bowl at your favorite cantina, and a short chill lets the flavors meld.

Prep: 26 min
Cook: 8 min
Wait: 30 min
Total: 1 hr 4 min
Makes: About 7 cups (14 servings of ½ cup)

Jump to recipe ♡ Save

Ingredients

14 servings

2 cans (15 oz / 425 g each; about 3 cups drained) (500 g) canned black beans, drained and rinsed well under cold water, then drained again (500 g is the drained weight)
2 cups (300 g) corn kernels, frozen or canned, thawed or drained, then patted very dry
1 teaspoon (5 ml) neutral oil such as avocado or canola
½ medium (about 1 cup) (110 g) red onion, finely diced into ¼-inch (6 mm) pieces
2 medium (180 g) Roma tomatoes, halved, seeds and jelly scooped out, diced into ¼-inch (6 mm) pieces
½ medium (75 g) red bell pepper, finely diced into ¼-inch (6 mm) pieces
1 large (40 g) jalapeño, seeded and minced (leave some seeds in for more heat)
2 cloves (6 g) garlic, finely grated or minced
½ cup (20 g) fresh cilantro, leaves and tender stems, finely chopped
¼ cup (60 ml) fresh lime juice, from about 2 large limes, plus extra lime for adjusting at the end
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (1.5 g) ground cumin
¾ teaspoon (3 g) Diamond Crystal kosher salt, use ½ tsp if using Morton kosher or table salt; add more at the end only if needed
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (8)

Large (12-inch / 30 cm) skillet, preferably cast iron
Large mixing bowl (4-quart / 4 L) to hold about 7 cups of salsa with room to stir
Small bowl for the dressing
Colander or fine-mesh strainer
Chef's knife and cutting board
Citrus juicer or fork for squeezing limes
Measuring cups and spoons
Rubber spatula

Steps

Before you start

Frozen corn should be thawed and patted dry; canned corn should be drained well.
Plan for about 64 minutes in total: roughly 34 minutes of hands-on work plus a 30-minute chill. The salsa can chill longer, up to 24 hours.
Salt amounts are for Diamond Crystal kosher salt (¾ tsp). If you use Morton kosher salt, use ½ tsp; if you use table salt, use ½ tsp. Canned beans and chips are already salty, so you will adjust at the end.
Wear gloves or wash your hands well after handling the jalapeño.

1
Rinse the beans
- Pour the black beans into a colander and rinse under cold running water, tossing gently, until the water runs clear and no foam remains.
- Shake well and let drain for 2 minutes, then tip into a large mixing bowl.
+ Show details− Hide details
Ready when: Water runs clear and beans look glossy, not slimy.
Tip: Well-drained beans keep the salsa from turning watery.
2
Dry the corn
- Spread the thawed or drained corn on a double layer of paper towels and pat firmly until the surface looks dry.
- Wet corn will steam rather than char in the next step.
+ Show details− Hide details
Ready when: Kernels look matte with no pooled water.
3
Char the corn
- Heat the neutral oil in a 12-inch (30 cm) skillet over high heat until it shimmers, about 2 minutes.
- Add the corn in an even layer and cook without stirring for 2 minutes, then stir and cook 3 to 4 minutes more, stirring only every 30 seconds or so.
- Total time on the heat is about 8 minutes.
- Transfer to a plate and set aside to cool while you chop the vegetables.
+ Show details− Hide details
Ready when: Many kernels are deeply golden with dark brown charred spots and smell nutty.
Tip: Don't crowd the pan; cook in two batches if your skillet is smaller than 12 inches.
4
Chop the vegetables
- While the corn cools (about 10 minutes, no extra waiting needed), dice the red onion, seeded tomatoes, and red bell pepper into ¼-inch (6 mm) pieces.
- Seed and mince the jalapeño, grate the garlic, and chop the cilantro.
- Uniform small pieces give the salsa a scoopable, restaurant-style texture.
+ Show details− Hide details
Ready when: All pieces are roughly the size of a pea or small corn kernel.
Tip: Scoop out the tomato seeds and jelly with a spoon to prevent a watery salsa.
5
Make the dressing
- In a small bowl, whisk together the lime juice, olive oil, cumin, and ¾ teaspoon Diamond Crystal kosher salt (½ tsp if using Morton) until the salt dissolves, about 30 seconds.
+ Show details− Hide details
Ready when: Dressing looks slightly cloudy and no salt granules remain.
6
Combine everything
- Make sure the corn is cool to the touch, then add it to the beans along with the onion, tomatoes, bell pepper, jalapeño, garlic, and cilantro.
- Pour the dressing over the top, add ¼ teaspoon freshly ground black pepper, and fold gently with a spatula for about 1 minute, until everything is evenly coated.
+ Show details− Hide details
Ready when: Beans are coated and glossy, with no dry pockets of vegetables.
Tip: Fold gently so the beans don't split and turn mushy; warm corn would wilt the vegetables.
7
Chill to meld
- Cover the bowl and refrigerate for at least 30 minutes, stirring once at the halfway point.
- The salsa can chill up to 24 hours; the onion mellows and the beans absorb the lime dressing as it sits.
+ Show details− Hide details
Ready when: Salsa smells bright and citrusy, and the onion has lost its raw bite.
8
Taste and serve
- Stir well and taste with a chip.
- If it tastes flat, add a pinch of salt at a time (start with ⅛ teaspoon).
- Add a squeeze of lime if it needs brightness, or mince in extra jalapeño for heat.
- Serve chilled or at room temperature with tortilla chips.
+ Show details− Hide details
Ready when: Tastes bright, lightly salty, and balanced with a gentle heat.
Tip: Chips are salty and canned beans carry salt, so season the salsa slightly lighter than you think you need.

Good to know

Tips

Use fresh lime juice, not bottled; it makes a noticeable difference in brightness.
Soak the diced red onion in cold water for 5 minutes and drain if you prefer a milder bite.
Dice everything to a similar small size so each chip scoop has a bit of everything.
Add a diced avocado just before serving, not earlier, so it doesn't brown or turn mushy.

Make ahead

"Make the salsa up to 24 hours ahead and refrigerate covered. For the brightest green color, hold back the cilantro and stir it in just before serving, then re-taste for lime and salt."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days; stir before serving and drain off any liquid that collects. Serve chilled or let it sit at room temperature for up to 2 hours (1 hour in hot weather). Not recommended for freezing, as the tomatoes and peppers turn soft and watery."

Substitutions

corn kernels, frozen or canned → Fresh corn cut from 3 cooked ears. Char fresh kernels the same way for the best flavor.
red onion → Thinly sliced scallions (6 to 8). Milder flavor; use the white and light-green parts.
fresh lime juice → Fresh lemon juice. Slightly different flavor but equally bright.
canned black beans → Cooked dried black beans (3 cups / 500 g). Cool completely and drain before using.