Black Bean and Corn Salsa is a quick and easy homemade salsa filled with hearty black beans, sweet corn, tomatoes, bell pepper, red onion, and jalapenos tossed in a fresh lime dressing. Delicious as a dip or side dish with tortilla chips, on top of salad, tacos, meat, vegetables, and more.
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Why You’ll Love This Recipe
- Naturally vegan, dairy-free, and plant-forward.
- Serving possibilities are endless – chips, tacos, meat, vegetables, and more!
- Healthy and colorful addition to your outdoor parties and BBQs!
- Make it any time of year with readily available canned alternatives!
If you love corn recipes, then you are going to love Healthy Mexican Street Corn Dip, Homemade Caramel Popcorn, and Vegan Gluten Free Cornbread.
Recipe Ingredients
This corn salsa with black beans is mix of staple and fresh ingredients, most of which are probably already in your pantry. For the salsa ingredients, we will need the following:
- black beans – use 2 cans of black beans that are well drained and rinsed. Or, have a little fun and change up the beans to pinto beans, red kidney beans, or black-eyed peas.
- canned corn – canned sweet corn is a great option for ease, or substitute 1 1/2 cups frozen corn or fresh corn (3-4 ears of corn) when in season.
- fresh tomatoes – I used Roma tomatoes because I find them to be extra juicy tomatoes, but feel free to use plum tomatoes, or halved grape tomatoes or cherry tomatoes. Or, use one 14-oz can of diced tomatoes and their juices when tomatoes are not in season, or canned fire roasted tomatoes for a smoky flavor.
- bell pepper – I used orange bell pepper for extra color, but red bell pepper, green bell pepper, or yellow will all work.
- red onion – sweet onion adds an extra bite. You have the option to soak the chopped onion in a bowl of cool water to take off the raw bite.
- jalapeno – diced jalapeno adds a spicy kick. Omit the ribs and seeds for a mild salsa, or add extra spice with red pepper flakes or cayenne pepper.
- green onions – fresh scallions give it another layer of savory bite.
- fresh cilantro – you can’t have salsa without some fresh cilantro. Add as much or as little as you like. If you are not a fan, swap it out for fresh parsley instead.
- limes – make sure to use fresh lime juice for the best flavor.
- extra virgin olive oil – extra virgin olive oil will provide the richest, fruitiest flavor. Avocado oil will also work.
- salt + black pepper – salt and pepper keeps the seasonings simple and allows the fresh vegetables to shine.
- ground cumin – cumin adds that special earthy flavor that makes it feel like salsa. Chili powder would be a nice addition.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This black bean corn salsa recipe comes together in a flash. All it takes is a bit of chopping and mixing and it’s done. Here are the step-by-step instructions:
Chop Fresh Veggies
Drain and rinse all canned ingredients. Prep all the vegetables by chopping with a sharp knife or using your favorite vegetable prep tool.
Combine Veggies
In a large bowl, add beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeno, green onions, and freshly chopped cilantro.
Make Dressing
In a small bowl, combine lime juice, olive oil, salt, pepper, and cumin until smooth.
Toss & Serve
Drizzle the dressing over the chopped vegetables and gently toss to combine.
Serve with fresh avocado, top with more cilantro, if desired. Enjoy with a side of tortilla chips, as a taco topper, salad topper, and more (see Serving Suggestions below).
Tips & Tricks
Here are some of my expert tips for the best black bean and corn salsa recipe:
- Drain the beans and corn well: Get rid of the excess salt and canned flavor by rinsing the black beans and canned corn under cool water in a fine mesh strainer until the water runs clear.
- Low-sodium option: Use fresh or frozen corn instead of canned to control the sodium and taste as you go to avoid adding too much salt.
- Chop the vegetables in similar size: Similar-size vegetables ensure a consistent texture and distribution of flavors in each bite.
- Add fruit: Mix in some natural sweetness with some diced mango or pineapple.
- Make a few hours ahead of time: While the salsa can be eaten right away, the flavors really shine when the salsa is mixed at least 30 minutes to 1 hour ahead and stored in the fridge.
Serving Suggestions
There is no stopping this corn and bean salsa. It can be served in any which way you choose, including:
- Appetizer / Healthy Snack: Enjoy it with a big bowl of crunchy tortilla chips or your favorite grain-free chips like Siete.
- Side Dish: Bring it along to all your outdoor gatherings with friends. A great addition to your 4th of July spread!
- Grilled Meats / Vegetables: Scatter it on top of grilled chicken, steak, salmon, white fish, Grilled Cabbage Steaks, and more.
- Taco Topping: Spoon it over tacos like Mahi Mahi Fish Tacos or Vegetarian Breakfast Burritos for a delicious plant-based addition.
- Salad: Turn it into a black bean and corn salad by spooning over fresh leafy greens and crumbling some cotija cheese or feta cheese on top!
How to Store
Leftover black bean corn dip will keep for up to 3-5 days in an airtight container in the fridge. I like to make a big batch to enjoy through the week.
The dressing will soften the vegetables and allow them to release some water over time, so give it a good stir just before enjoying.
Recipe FAQs
How long does fresh salsa last?
This black beans and corn salsa will last for 3-5 days. I find the flavors actually get better as the flavors have time to marry together in the fridge.
How can I make my salsa less acidic?
Add a teaspoon of honey or maple syrup to balance the acidity and add a burst of sweetness, or use less lime juice.
How can I fix watery salsa?
Drain any excess liquid in a fine mesh strainer or add more bulky ingredients, like the black beans and corn.
How do I prepare the black beans and corn for the salsa?
If using canned black beans and corn, drain and rinse them well. If using fresh corn, boil the corn cobs (husks removed) for 10 minutes or cook the corn kernels briefly in a warm skillet.
More Appetizer Dip Recipes You’ll Love:
If you make this Black Bean and Corn Salsa recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Black Bean and Corn Salsa
Ingredients
- 2 14 ounce cans black beans , drained and rinsed
- 1 14 ounce can yellow corn , drained and rinsed
- 3 Roma tomatoes, seeded and chopped
- 1 large bell pepper, I chose orange, seeded and diced
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 limes, juiced (about ¼ cup)
- 2 tablespoons extra virgin olive oil, or avocado oil
- ½ teaspoon fine sea salt, to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Instructions
- Combine veggies: In a large bowl, add beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeno, green onions, and freshly chopped cilantro.
- Make dressing: In a small bowl, combine lime juice, olive oil, salt, pepper, and cumin. Drizzle over bowl and gently toss to combine.
- Serve with fresh avocado, top with more cilantro if desired. Enjoy with tortilla chips, as a taco topper, salad topper, and more.
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