Go Back
–+ servings
Bean Salsa with jalapenos and street corn.

Street Corn Bean Salsa

Angela Milnes
Dig into the bold and zesty flavors of Street Corn Bean Salsa, a vibrant mix of charred corn, beans, and a squeeze of lime. This lively salsa brings the essence of street food right to your table, perfect as a dip or a topping for any Mexican-inspired dish!
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Snacks and Sides
Cuisine Tex-mex
Servings 8 Servings
Calories 148 kcal

Ingredients
  

Salsa

  • 1 Can Black Beans
  • 1 Can White Beans
  • 1 Cup Corn Kernels canned or frozen corn kernels work as well. See tips above
  • ½ cup Fresh Salsa
  • ½ Lime Juiced
  • 1 Jalapeno Diced

Pantry

  • Pinch Salt
  • Pinch Pepper
  • 1 tablespoon Agave
  • 1 tablespoon Grapeseed Oil

Instructions
 

  • 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 tablespoon of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl. 
  • Place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn. 
  • 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.
  • Serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!

Nutrition

Calories: 148kcalCarbohydrates: 26gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 152mgPotassium: 438mgFiber: 6gSugar: 4gVitamin A: 110IUVitamin C: 4mgCalcium: 55mgIron: 2mg
Keyword bean dip, bean salsa, cowboy caviar, healthy bean dip
Print Recipe Rate this Recipe Pin Recipe
Tried this recipe?Let us know how it was!