Black Bean and Corn Salsa

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



  • 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 –