Cuban Black Bean and Corn Salsa with Cilantro Lime Dressing
This Cuban-inspired black bean and corn salsa is fresh, full of flavor, and perfect as an appetizer or snack. The cilantro lime dressing gives it an irresistible tang.
Preparation
Get these tasks done before you start cooking.
Preparing the Salsa Base
- 1
Combine ingredients
In a large bowl, combine the black beans, corn kernels, red onion, red bell pepper, and jalapeño.
- 2
Toss and set aside
Toss to mix evenly and set aside while you prepare the dressing.
Making the Cilantro Lime Dressing
- 1
Whisk dressing
In a small bowl, whisk together the cilantro, lime juice, olive oil, garlic, and cumin until well combined.
- 2
Season
Season the dressing with salt and pepper to taste.
- 3
Dress the salsa
Pour the dressing over the salsa base and mix thoroughly to coat.
Tip: Be careful not to over-mix the salsa or the beans might become mushy.
- 4
Chill salsa
Refrigerate for 10-15 minutes before serving to enhance flavors.
How to Make Cuban Black Bean and Corn Salsa with Cilantro Lime Dressing
Total time: 27 min · Yields 4 servings
- 1
Mixing Process
Combine the prepared ingredients in a bowl as described above.
- 2
Flavor Development
After mixing, allow the salsa to rest to develop the flavors.
- 3
Final Touches
Garnish with additional fresh cilantro before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I use frozen corn instead of fresh or canned?
Yes, simply thaw and drain the frozen corn before using.
Is this salsa suitable for vegans?
Yes, this salsa is entirely plant-based and suitable for vegans.
Can I make this ahead?
Yes, you can prepare it a few hours in advance and refrigerate, but add the dressing just before serving for the best texture.
How can I make it less spicy?
Remove the seeds and membrane from the jalapeño or use a milder pepper like a poblano.
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