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Black Bean and Corn Salsa

Black Bean and Corn Salsa is a colorful salsa packed with flavor and is wonderfully healthy. It’s such a great summer appetizer and it is easily tweaked to suit your tastes.

Black Bean and Corn Salsa in a bowl with bunch of cilantro behind it.

 

Black beans and corn are a natural combination. The heartiness of beans pairs really well with the sweet flavor of corn. This is one of my very favorite salsas. It can be made in advance and it makes a great stress-free party appetizer.

I really love that this recipe makes use of pantry staples. I’ve been stocking up on a lot of them since I’ve been making less frequent trips to the store.

overhead shot of Black Bean and Corn Salsa with tortila chips and fresh cilantro

 

Black Bean and Corn Salsa can be thrown together very quickly. There’s not even much chopping needed. You will need to refrigerate it for a little while before serving so that the flavors have time to blend.

This recipe is really customizable and there’s no need to stick to precise measurements. A green pepper can be used instead of a red pepper. More or less jalapeno can be used. More or less lime juice can be used and a chopped tomato or avocado can be added. Frozen corn can be used instead of canned if you prefer it.

Black Bean and Corn Salsa is gluten-free and tastes great with tortilla chips or with grilled chicken or fish. It can also be served as a side salad.

Leftovers will keep in the refrigerator for 4 to 5 days.

To make this salsa spicier, add Cholulu Hot Sauce.

Black Bean and Corn Salsa in a white bowl.

Try These Other Salsa Recipes:

white bowl filled with Corn and Black Bean Salsa

Black Bean and Corn Salsa

Black Bean and Corn Salsa is a colorful salsa packed with flavor and is wonderfully healthy. It's such a great summer appetizer and it is easily tweaked to suit your tastes.
PREP: 10 mins
COOK: 0 mins
SERVINGS: 10

Ingredients

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can corn, drained
  • 1 red bell pepper, finely diced
  • 1 jalapeno, finely diced
  • 1/3 cup finely diced red onion
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teapsoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Combine the first 5 ingredients in a medium bowl.
  • Add the lime juice, olive oil, vinegar, salt, pepper, and cilantro.
    Toss to mix.
  • Cover and refrigerate for at least 1 hour.

Notes

Canned jalapeno can be used instead of fresh.

Nutrition

Calories: 106kcal
Course: Appetizer
Cuisine: Tex-Mex
Keyword: salsa

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Black Bean and Corn salad with fresh cilantro in background.

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1 thought on “Black Bean and Corn Salsa”

  1. Molly Killeen

    Beyond fabulous!!!! The only change I made was to substitute champagne vinegar for the red wine vinegar. Everyone, and I mean everyone, loves this salsa. Well done!

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