Up your game with this super easy, fresh, and flavorful black bean and corn salsa recipe. Serve it as a dip with tortilla chips, or top it onto tacos, nachos, burritos, and more.

This black bean and corn salad recipe is so bright and refreshing and it comes together in only 5 minutes. For me, it’s too good to just save for summer time – it’s my go-to option for a quick dip, topping, or side dish for any weeknight dinner year round!

SUBSCRIBE ➜    / @izzy-cooking  
FULL RECIPE ➜ https://izzycooking.com/black-bean-an...

0:00 Show what Black Bean and Corn Salsa Looks Like.
0:04 Add oil to a large skillet over medium-high heat. Once hot, add the drained corn and cumin, stir to combine and cook. Transfer the corn to a flat plate and let the corn cool down.
0:16 In a large mixing bowl, add canned black beans (drained), diced tomatoes, jalapeno, red onions, and cilantro.
0:32 Season with lime juice, sugar, and salt.
0:40 Mix well. Store the salsa chill in the fridge for 30 minutes or more to help the flavors to develop. Serve with tortilla chips, and enjoy! This salsa can last up to 3 days in the fridge.

COMMENT BELOW! Feel free to ask any questions you have with this recipe - I'm here to help! Subscribe, and thank you for watching.