clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bean Salsa with jalapenos and street corn

Street corn bean salsa

  • Author: The Hangry Chickpea
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins
  • Yield: 8 servings 1x
  • Category: Snacks and sides
  • Method: Mixing
  • Cuisine: Tex-mex
  • Diet: Vegan


Units Scale


  • 1 can black beans
  • 1 can white beans
  • 1 cup fresh corn kernels (canned or frozen corn kernels work as well. See tips above)
  • 1/2 cup fresh salsa
  • Juice of 1/2 lime
  • 1 jalapeno diced (optional)


  • Salt
  • Pepper
  • Agave
  • Grapeseed oil


1. Prepare corn: remove fresh corn from cob, drain and rinse canned corn, or defrost frozen corn. In a nonstick skillet on medium heat, add a splash of grapeseed oil before the corn. Add a pinch of salt and pepper, and stir every couple mins until it starts to stick and brown. Then, add 1 Tbsp of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl. 

2. Prepare beans: place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn. 

3. Mix it: add the remaining ingredients - jalapeno, salsa and lime juice - to the mixing bowl and gently stir to combine. To store, cover and refrigerate for up to 5 days.

4. Serve: serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!

Keywords: cowboy caviar, bean salsa, bean dip, healthy bean dip