Mexican Corn & Bean Salsa

To prepare Mexican Corn & Bean Salsa quickly, steam the frozen corn for about 4 minutes until fragrant. Then, combine it with drained black beans, diced tomatoes, red onion, cucumber, apple cider vinegar, olive oil, red chillies, and coriander leaves in a mixing bowl. Season with salt and pepper to taste, and your salsa is ready to serve!

Yes, Mexican Corn & Bean Salsa is entirely plant-based and suitable for a vegan diet. It contains no animal products, making it a perfect addition to any vegan meal or gathering.

If you don't have frozen corn, you can use fresh corn or canned corn instead. For black beans, you can substitute with pinto beans or chickpeas. If you prefer a milder salsa, reduce the amount of red chillies or omit them altogether. You can also use lime juice instead of apple cider vinegar for a different flavor profile.

Store any leftover Mexican Corn & Bean Salsa in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just give it a good stir before serving again, as the ingredients may settle.

Mexican Corn & Bean Salsa pairs wonderfully with grilled meats, tacos, burritos, or as a topping for nachos. It also makes a refreshing side dish for any Mexican feast, complementing flavors like guacamole and salsa verde.