Corn and Black Bean Salsa

Bursting with flavor and texture, this any-season corn and black bean salsa is a quick and easy appetizerthat's guaranteed to be devoured. The warmth of the ground cumin both compliments and contrasts the zing from the lime and the floral notes from the cilantro. Red onion adds crunch and spice, and the juicy chopped tomatoes bring everything—including the corn and beans—together.

The optimal time to make this salsa is during late summer, when corn and tomatoes are in season. (You'll need about 6 ears of corn to yield 3 cups of fresh kernels.) But rest assured, you'll still get deliciously satisfying results with frozen corn or canned chopped tomatoes. If you're looking for a Super Bowl dip to serve during the big game's halftime show or an extra side to pair with your best party dips, then use canned corn and skip the cooking all together!

How long does black bean salsa last?

All of the ingredients can be prepped a day ahead. For the freshest results, wait to toss everything together until 1 hour before serving. Leftovers, should you have them, will store well in an airtight container in the refrigerator for up to 4 days.

What goes well with corn and black bean salsa?

Crunchy tortilla chips for dipping are the obvious pairing, but know that this bean and corn medley is also amazing spooned over fish, chicken, tacos, and loaded nachos, too.