Equipment
* optional
Ingredients
Vegetables and Beans
- 250 g black beans, rinsed and drained
- 250 g corn kernels, thawed if frozen, or fresh off the cob
- 100 g red bell pepper, finely diced
- 75 g red onion, finely diced
- 15 g jalapeno, finely diced
Dressing and Herbs
- 15 g fresh coriander, roughly chopped
- 45 ml lime juice, freshly squeezed
- 30 ml extra virgin olive oil
- 2 g ground cumin
- 4 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Finely dice the red bell pepper, red onion, and jalapeno. Roughly chop the fresh coriander.
In a large mixing bowl, combine the drained black beans, corn kernels, diced red bell pepper, red onion, and jalapeno.
In a small separate bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, fine sea salt, and black pepper until completely emulsified.
Pour the lime dressing over the bean and corn mixture. Add the chopped coriander and gently toss the ingredients together until evenly coated.
Let the salsa sit at room temperature for at least 30 minutes to allow the flavors to meld together. Taste and adjust seasoning with additional salt or lime juice if necessary before serving.
Chef's Notes
- For a smokier flavor profile, try charring the corn kernels in a dry, hot skillet for 5 minutes before adding them to the salsa.
- Always use freshly squeezed lime juice rather than bottled. Bottled juice contains preservatives that mute the bright, fresh flavors required for a good salsa.
- If the red onion is too sharp or pungent, soak the diced onion in cold water for 10 minutes, then drain thoroughly before adding to the mix.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors meld and improve over the first 24 hours.
