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Corn, Tomato, and Black Bean Salsa

5.0(6)

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

by NICK SUHADOLNIK·published 2001-05-09

Open original recipe

Corn

Servings

6 cups

Total time

45 min

prep 30 min

Calories / serving

387 kcal

Ingredients (16)

serves

1 cup finely chopped oniononion
2 teaspoons minced garlicgarlic
4 tablespoons olive oilolive-oil
6 tablespoons coarsely chopped fresh cilantrocilantro
1/2 teaspoon lightly toasted,freshly ground cumin seed
2 jalapeno chiles, mincedjalapeno
4 tablespoons cider vinegarvinegar
2 tablespoons red chile honey (see ingredients below)
2 teaspoons saltsalt
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)corn
6 large coarsely chopped ripe roma tomatoestomato
1 (15 ounce) can black beansblack-beans
1 cup honeyhoney
1 tablespoon red chili powder
1/4 teaspoon ground cumincumin
1/4 teaspoon garlic saltsalt

Instructions (6 steps)

01To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
02

Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

03To make salsa: Lightly saute the onion and garlic in the olive oil until soft.

04Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.

05Add the corn, tomatos, black beans and sauteed ingredients.

06Stir to combine thoroughly.

Nutrition (per serving)

Calories: 387 kcal
Protein: 7 g
Fat: 10 g
Saturated fat: 2 g
Carbs: 73 g
Fiber: 8 g
Sugar: 51 g
Sodium: 803 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.