Smoky Black Bean & Corn Salsa | Tex Mex BBQ Rub
This fresh, smoky salsa combines black beans, grilled corn, tomato and lime with our Tex Mex BBQ Rub. Serve as a dip with tortilla chips or as a side dish with grilled meat on your Tex-Mex BBQ table.
Ingredients for 4–6 people
- 1 tin of black beans (400 g), drained and rinsed
- 2 corn cobs or 200 g corn kernels
- 2 ripe tomatoes, diced
- 1 red onion, finely chopped
- 1 red chilli, finely chopped, to taste
- A handful of fresh coriander, roughly chopped
- Juice of 1 lime
- 2 tbsp olive oil
- 1–1½ tsp Tex Mex BBQ Rub
- Salt to taste
Check the rub packaging for ingredients and allergens. Taste before adding extra salt.
Method
- Grill the corn cobs over controlled direct heat, turning regularly until cooked with light brown grill marks. About 8–10 minutes is a guide, not a fixed finishing time. Avoid black, burnt kernels. Cool slightly, then cut the kernels off the cobs. If using loose kernels, drain tinned corn or prepare fresh or frozen corn according to the packaging. Optionally toast briefly in a suitable pan on the BBQ.
- Put the beans, corn, tomato, onion, chilli and coriander in a clean bowl.
- Mix the lime juice, olive oil and Tex Mex BBQ Rub into a dressing.
- Fold the dressing through the salsa. Taste and add salt only if needed.
- Cover and let the flavours develop in the refrigerator for about 15 minutes. Serve chilled, or take out a small serving shortly before eating.
Making ahead and storage
You can make the salsa ahead; the flavours continue developing during chilled storage. Keep covered at 4°C and use within 2 days, taking the shelf life of the ingredients into account. Divide a large batch between several small containers.
Do not leave the salsa on the table throughout the BBQ evening. Serve small portions and keep the rest chilled. Return leftovers to the refrigerator within 2 hours, sooner in hot weather. Lime juice does not replace refrigeration.