1 can (15oz) or 1 ½ cupsSweet corn kernels(cooked) *Note2
1largeJalapenofinely chopped (seeds removed)
½cupRed onionchopped finely
Salt & Pepperto taste
Whisk oil, lime juice, salt, pepper, garlic powder, chili powder, cumin powder, and cilantro in a small bowl.
Drain the liquid from black beans and corn kernels. In another big bowl mix black beans, corn kernels, red onion, jalapeno, and tomatoes.
Now stir the liquid mixture first and add to the salsa mixture. Toss everything really well. Taste and see adjust the salt or lime juice.
Cover with plastic wrap and chill in the refrigerator for an hour before serving.
Note1:Want to use dry black beans and cook yourself? Take ½ cup dry black beans. Wash under running cold water, then soak in water for 8 hours or overnight. Discard the soaking water. Take soaked beans and fresh water (1-2 inches above the beans) in the instant pot. Cook on manual for 7 minutes. If not soaked, then cook for 25 minutes. Drain the cooking water and use the boiled black beans in the recipe.
Note 2:Want to use fresh sweet corn when in season? Instant pot: Add 1 ½ inches of water in the liner. Put the rack inside and place corn cobs on the rack and cook on manual for 2 minutes. Once cool to touch, remove the kernels. Microwave: Place corn cobs in the microwave and cook on high power for 3-4 minutes.
Adjust the heat level by removing seeds and veins of jalapeno. Plus, reduce the amount of jalapeno if you do not prefer the heat.
It is highly recommended that you make black bean and corn salsa ahead of time and chill for at least an hour before serving.
It stays fresh in an airtight container in the refrigerator for up to 5 days. But keep in mind that the longer it sits in the refrigerator fresh veggies ooze out the liquid.