Fresh salsa is so easy to make and is so versatile! I love doing this simple corn and black bean salsa in the summer, as corn is at its peak of freshness and who doesn’t love farm fresh corn!!!
- 4 ears of corn, cooked and cut off the cob
- 14.5 oz can of black beans, drained and rinsed
- 1 jalapeño, finely diced
- 2 limes, juiced
- 2-3 garlic cloves, minced
- 1/4 finely diced red or green onions
- Salt and pepper to taste
I have the BEST trick for cooking corn. Leave the husk and everything on the corn, microwave 2 ears for 8 minutes. Let cool and when you peel away the husk, all the corn hair comes off too! Genius! They come out perfectly steamed every time!
Combine all ingredients. Stir gently and refrigerate for a few hours to let the flavors mingle and get happy! This can be served with tacos, burritos, quesadillas, nachos, salad, as the base for a burrito bowl, or as a simple, easy side dish! We had ours with grilled chicken, topped with avocado. Yum! Yay for summer corn!