This Black Bean Salsa is fresh, crispy and delicious. It is the best of both worlds – your pantry and in season summer produce. You can make it any time!
Black Bean and Corn Salsa
This black bean salsa with corn, tomatoes, cucumber is so fresh! It’s bright and full of flavour. With simple ingredients you can throw together in 15 minutes. In fact, I love the flavors so much that I’ve even shared a similar mango black bean salad recipe too – which is like this but super-sized and with added mango!
For this particular recipe, I’ve actually kept things pretty savory, allowing the natural sweetness in the corn to add the ‘sweet’ element along with a little mango (which is optional). However, I love creating fruity sweet and savory salsas during the warm summer months, too – like this mango salsa, peach salsa, or even a strawberry mango salsa.
Whenever it’s taco night I love to have a selection of salsa on the table to suit everyone’s needs and this black bean salsa is almost always there alongside Pico de Gallo and a sweeter, even fruitier option.
Black bean and corn salsa is one of the summer appetizers I also love to whip up for last minute parties. More likely because I always have a batch of cooked Instant Pot black beans in the freezer (or a can in the pantry)- but also because it’s such a crowd-pleaser and it goes with so many dishes!
I grab a bag of chips on the way out too, and black bean salsa never disappoints. Always a hit with everyone! Such a healthy contrast to a store bought party food.
Ingredients for Black Bean Salsa
I try to keep any salsa as fresh as I can. My formula is canned black beans + frozen corn + fridge and pantry Mexican flavors.
- Corn: You can use frozen, leftover Instant Pot corn or grilled corn.
- Veggies and fruit: Red, green, or yellow bell pepper; tomatoes, cucumber, celery, avocado, mango (feel free to omit the mango for a completely savory option).
- Traditional Mexican flavors: Cilantro, red onion, jalapenos, lime juice and cumin.
How to Make Black Bean Salsa
Any salsa recipe is pretty straight forward. Chop all ingredients + stir.
- Dice all ingredients same size: This way you will get a taste of each ingredient in every bite. Plus salsa will be easy to scoop with a chip.
- Combine: Use large bowl so all ingredients fit in. Add chopped veggies, beans, herbs and spices. Stir well with large metal spoon.
- Refrigerate salsa for at least 30 minutes: This allows all flavors “marry” each other. Plus cold salsa tastes so much better than warm.
Serving and Variations
There are tons of ways to enjoy any salsa. Here are just a few potential options that you may enjoy
Chips: Black bean salsa is traditionally served with tortilla chips as a dip. I try to buy “healthy” chips with real ingredients, organic or non-GMO, baked and lower in sodium.
Meats and salad: Think beyond dipping. Serve on top of salmon, chicken, or as a salad, for example:
- Mixed with chopped cilantro lime chicken or chili lime chicken as a salad.
- To top burgers like this turkey burger, salmon burger, or black bean burger!
- Serve alongside tacos like these fish tacos, chicken tacos, shrimp tacos, or ground beef tacos
- Chicken tostadas – I would just add cooked shredded chicken to the salsa.
- Grilled chicken breast – add more flavor to this simply dressed breast.
- Garlic: Might not be the traditional Mexican flavor but I think it has place in any salsa or guacamole. It adds an umph to any dish. Must be Ukrainian in me.
- Green chiles: Try to add a small can of diced green chiles instead of fresh jalapenos. Not only it makes black bean salsa recipe quick but also adds a different flavor profile.
More Healthy Black Bean Recipes
- Quinoa black bean salad
- Black bean nachos
- Chicken quinoa bowls with black beans and mango
- Black bean quinoa casserole
- Instant Pot black bean soup
Black Bean Salsa
- 14 oz can low sodium black beans drained & rinsed*
- 2 cups frozen corn thawed
- 2 small tomatoes diced
- 1/3 English long cucumber peeled & diced
- 1/4 cup red onion minced
- 1 small garlic clove grated
- 1/4 cup cilantro finely chopped
- 4 oz can chopped green chiles or 1 jalapeno seeded & minced
- 2-3 limes juice of
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 3/4 - 1 tsp salt
- Ground black pepper to taste
- In a medium bowl, add black beans, corn, tomato, cucumber, red onion, garlic, cilantro, jalapeno or green chiles, lime juice, olive oil, cumin, salt and pepper.
- Stir, cover and refrigerate for 30 minutes or more.
- Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork and tacos.
Store: Refrigerate covered for up to 2 days.
- Instead of canned I use cooked Instant Pot black beans.
- You can add diced bell pepper, mango, avocado and celery.
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