This Black Bean and Corn Salsa is fresh, flavorful and ready in only 15 minutes! Easy to make with pantry staples, it’s perfect for parties, snacking, or spooning over salads and tacos.
Table of contents
This black bean and corn salsa with tomatoes is fresh, bright, and full of flavor. With simple ingredients you can throw it together in 15 minutes.
In this recipe the natural sweet corn adds the ‘sweet’ element. Paired with creamy black beans, crunchy vegetables, zesty lime, savory red onion, and then a small kick of heat from jalapeno, it’s a crowd pleaser.
It’s a summer appetizer that never disappoints and is always a hit with everyone! Such a healthy contrast to most store-bought party food.
Ingredients You’ll Need
My formula for salsa is simple. Some pantry staples plus fresh ingredients for so much flavor!
- Black beans: I usually have a batch of Instant Pot black beans stored in my freezer. But when I am out, I opt for low sodium canned black beans.
- Corn: You can use frozen corn, leftover cooked corn on the cob in Instant Pot, corn on the cob in crock pot or grilled fresh corn.
- Tomatoes: I use on the vine tomatoes year round.
- English cucumber: I prefer peeled and diced for this salsa.
- Green chilies or jalapeno: Green chilies are mild in flavor but jalapeno adds a nice pepper crunch, use what you have on hand. Deseed and remove jalapeno membrane for less heat.
- Red onion: A savory aromatic that adds so much taste.
- Garlic: Might not be the traditional Mexican flavor but I think it has place in any salsa or easy guacamole. It adds an umph to any dish. Must be Ukrainian in me.
- Cilantro: Gives this that signature salsa taste. If cilantro is a turn off, try chives or parsley.
- Lime: Freshly squeezed lime juice for best taste.
- Cumin: Adds that traditional Mexican flavor.
How to Make Black Bean and Corn Salsa
Any salsa recipe is pretty straight forward. Chop all ingredients, place in a large bowl, then 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, drained black beans, olive oil, lime juice, 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.
Use this recipe as your base, then depending on your mood or what you have on hand use these add-ins to create your own unique spin.
- Spicier: Use jalapeno and leave the seeds in or add some red pepper flakes.
- Creamy: Add diced avocado right before serving to avoid it turning brown.
- Sweeter: Ripe mango pairs so well with black beans!
- Smokier: Add a chopped chipotle pepper in adobo sauce. It works perfect in healthy black bean burgers.
- Salad: Turn the salsa into salad with some chopped red bell bell pepper, celery or add both!
Ways to Enjoy Black Bean Corn Salsa
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 chili lime chicken as a salad.
- Top burgers like this turkey burger recipe.
- Serve on taco night with reader favorite fish tacos and a glass of cointreau margarita.
- Add cooked shredded chicken to the salsa and serve like chicken tostadas.
- Spoon over grilled chicken breast to add more flavor to this simply dressed breast.
How Long Does This Salsa Last?
Cover and refrigerate leftovers up to 2 days. It’s the perfect way to jazz up any leftovers or use as a healthy snack.
If you would like to make this ahead, wait to add lime juice, olive oil, cumin, and salt 30 minutes before serving.
More Salsa Recipes
More Black Bean and Corn Recipes to Try
- Quinoa and black bean salad
- Mexican street corn salad
- Black bean nachos
- Black bean quinoa casserole
- Mexican bean salad
- Instant Pot black bean soup
- Chicken and corn
Black Bean and Corn Salsa
- 14 oz can low sodium black beans drained & rinsed
- 2 cups fresh or 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 olive oil extra virgin
- 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.
- Make ahead: Prep vegetables, store then add lime juice, olive oil, cumin and salt 30 minutes before serving.
- Black beans: Instead of canned I use cooked Instant Pot black beans.
- Variations: You can add diced bell pepper, mango, avocado or celery.