Did your 4th of July celebration include eating spicy grilled corn on the cob? I made sure to grill enough extra ears to make this grilled corn black bean salsa. The rich smoky flavor from the corn becomes thoroughly infused into the salsa, making this black bean salsa even more interesting. It’s a very tempting salsa, so go easy on the tortilla chips.
Last week, I made some Sichuan style grilled corn that uses 6 ingredients. Adding this strong pungent smoky flavored corn to a black bean salsa turned out to be a great idea for a party salsa recipe. Without adding any extra spicy peppers, such as chili or Jalapeño, this black bean salsa has just the right amount of spiciness.
Actually, I really like it to be this way. This level of spiciness doesn’t overpower those great smoky flavors. The addition of some chopped red onion gives it a little bit of a sweet-spicy taste with a crunchy texture. It’s definitely a fun party salsa when scooping it up with crispy and crunchy tortilla chips.
However, tortilla chips are not the only choice when serving this high fiber and protein salsa. Unlike most store-bought salsa in a jar, this grilled corn black bean salsa has more solid texture and is much less runny. It makes it a perfect filling to wrap with soft tortillas, or even in taco shells. A quick and healthy meal can be ready in 10 minutes.
- 1 cup red onion, diced
- 10 oz grape tomatoes, sliced
- 2 cups cooked black beans, rinsed and well drained
- 2 cups Sichuan style spicy grilled corn (see note)
- ½ teaspoon cumin powder
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2½ tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh cilantro, chopped
- In a large mixing bowl, gently toss together all the ingredients.