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Grilled corn and black bean salsa in a bowl with tortilla chips on a summer table

Alpha-Gal Friendly Grilled Corn and Black Bean Salsa

This smoky, fresh grilled corn and black bean salsa is dairy-free, mammal-free, and ready in under 30 minutes. No hidden dairy, no mammal ingredients — just clean, label-checked ingredients you can trust.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn, husked
  • 1 can 15 oz. black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1/2 tsp teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips for serving

Method
 

  1. Preheat your grill to medium-high heat.
  2. Brush corn lightly with olive oil and grill for 8 to 10 minutes, turning occasionally, until kernels are charred in spots.
  3. Remove from grill and let cool slightly. Cut kernels off the cob and add to a large bowl.
  4. Add black beans, cherry tomatoes, red onion, jalapeño, and cilantro.
  5. Drizzle with olive oil and lime juice. Add cumin, salt, and pepper.
  6. Toss everything together and taste for seasoning.
  7. Serve immediately with tortilla chips, or refrigerate for up to two days.

Notes

When possible, choose organic ingredients. Always check black bean labels for lard or other mammalian-derived ingredients. If histamine is a concern, use freshly cooked black beans instead of canned and fresh lime juice instead of bottled.