Empowered Citrus Salsa with Charred Corn and Black Beans

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A zesty, empowering salsa blending charred corn and black beans with fresh citrus and jalapeño for a vibrant topping or dip. This Mexican-inspired snack recipe (vegan, gluten free), ready in about 17 minutes, blends fresh corn kernels, black beans, rinsed and drained, jalapeño pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 7 min Serves 4 Mexican cuisine 150 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup fresh corn kernels
1/2 cup black beans, rinsed and drained
1 small, seeded and finely chopped jalapeño pepper
3 tbsp lime juice
1/2 cup, chopped orange segments
1/4 cup, finely diced red onion
2 tbsp, chopped cilantro leaves
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. Add 1 cup fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until the corn is lightly charred and fragrant.
Step 2: Transfer the charred corn to a mixing bowl and add 1/2 cup rinsed and drained black beans, 1 small finely chopped jalapeño (seeded to reduce heat), and 1/4 cup finely diced red onion.
Step 3: Gently fold in 1/2 cup chopped orange segments and 2 tablespoons chopped cilantro leaves for fresh brightness.
Step 4: Pour 3 tablespoons fresh lime juice over the mixture, and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Stir gently to combine all flavors.
Step 5: Let the salsa rest at room temperature for 10 minutes for the flavors to meld before serving as a topping for grilled meats or chips.