Best Black Bean and Corn Salsa

This Black Bean and Corn Salsa is perfected with the addition of toasted cumin seeds and fresh lime juice.


Black Bean and Corn Salsa

This favorite Tex-Mex inspired appetizer is perfected by adding toasted cumin seeds and fresh lime juice.


  • Author: Regan Jones, RDN, ACSM-CPT


  • 1 1/2 teaspoons cumin seeds
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 1 ripe tomato, dicd
  • 1/2 medium purple onion, minced
  • 1 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • 1/2 teaspoon Kosher salt
  • 1 fresh jalapeno pepper, seeded and minced


  1. Toast cumin seeds in a skillet over medium heat 1-2 minutes or until brown and fragrant, stirring often.
  2. Combine cumin seeds, black beans, and remaining ingredients; toss well.
  3. Cover and store in refrigerator up to 1 week.  Serve with tortilla chips, over grilled chicken/fish or as a filling for quesadillas –

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