Black bean and corn salsa is a bright and colorful salsa perfect for chips or topping your favorite Mexican inspired dishes!
A simple mixture of corn, beans, onions, and fresh flavors are mixed with a hint of jalapeno and some lime juice for the perfect bite.
Black Bean and Corn Salsa
We’re crazy about this recipe because the flavors are so fresh!
Looking for a last-minute party snack? Black bean and corn salsa will be your new go-to! Use it as a scoopable dip with tortilla chips, or a dressing mixed into chilled pasta!
Ingredients and Tasty Variations
MAIN INGREDIENTS Corn, tomatoes, black beans, and jalapeno are what make this recipe so unforgettable! For a super easy shortcut, sub out the tomato and seasonings for a can of Rotel tomatoes (roasted tomatoes with chilis).
A dash of lime juice and olive oil brings everything together. Flavorful seasonings like cumin and cilantro provide some depth of flavor. White or red vinegar can be swapped out if no fresh limes are available.
Add some cooked shredded chicken, diced avocados, and shredded lettuce and make burritos or scoop into tacos shells!
Flavor Booster: For extra flavor, roast or grill the corn before cutting it off the cob.
Using frozen corn? No problem, place it under the broiler for a few minutes to give it a little color. Be sure to cool the corn before adding to the recipe.
How to Make Black Bean and Corn Salsa
This salsa dip is delicioso and it’s ready in 1-2-3!
- Drain beans and corn, or if using frozen defrost first.
- Place all of the ingredients (per recipe below) in a large bowl.
- Mix well and refrigerate for an hour before serving.
How to Store Salsa
Black bean corn salsa tastes best when it’s chilled so keep leftovers in a tightly covered container or a mason jar in the refrigerator. Due to its acidic nature, it will keep for up to a week. Refresh by adding a pinch of salt to it before serving.
Can You Freeze Salsa?
Salsa can definitely be frozen, but be sure to leave a little space at the top because it will expand during the freezing process. It will keep fresh for up to 3 months.
More Salsa Recipes
- Pineapple Salsa – sweet & spicy
- Homemade Salsa – restaurant style
- Fresh Mango Salsa Recipe – so fresh & colorful
- Pico de Gallo – quick & easy
- Fruit Salsa – with cinnamon crisps
Did you make this Black Bean & Corn Salsa? Be sure to leave a rating and a comment below!
Black Bean Corn Salsa
- 2 cups fresh corn or canned or frozen corn, defrosted and drained
- 19 ounces black beans canned , drained and rinsed
- 1 ripe tomato diced, about ¾ cup
- 1 jalapeno pepper seeded and finely diced
- ½ cup red onion finely diced
- ¼ cup cilantro chopped
- 3 tablespoons fresh lime juice about 1 ½ limes
- 1 tablespoon olive oil
- ½ teaspoon cumin
- salt to taste
Place all ingredients in a medium bowl and toss well to combine.
Refrigerate 1 hour before serving.