This black bean and corn salsa is so fresh and easy to make! Black beans, corn, red onion, jalapeno, cilantro, spices, and lime juice create zesty and combination of flavors. It only takes 15 minutes to make and can be served as an appetizer, dip, side dish, or topping for tacos, meat or seafood!
Salsa lovers, don’t pass on trying my pico de gallo and strawberry mango salsa!
Why You’ll Love Black Bean and Corn Salsa
Easy to make – This black bean corn salsa can be ready to eat in just 15 minutes! You can make it in advance too!
Healthy appetizer – If you’re looking for a healthy option to serve as an appetizer at your next gathering, this salsa is a great option! It’s fresh, full of fiber and some protein thanks to the black beans.
Versatile – Not only is this a great salsa to eat with tortilla chips, but you can also serve it as a side dish or add it as a topping to a variety of Mexican inspired meals or grilled proteins.
Ingredient Notes
Black beans – Canned black beans are great to use for this salsa. You can of course cook your own beans, but using canned is a great time saver. Be sure to drain and rinse them.
Corn – Sweet frozen corn or fire roasted corn that’s been defrosted is what I use when I make this salsa.
Red onion – Red onion has great crunch and a less aggressive onion flavor compared to yellow onion. You could also use sweet onion.
Jalapeño – I like heat in my salsa, if you don’t omit the jalapeño. I also recommend you taste it before adding the full amount to the salsa just in case you have an extra spicy one.
Garlic powder, cumin, chili powder – I love using this combination of dried spices. It’s earthy, and similar in flavor to a taco seasoning.
Cilantro – Fresh, slightly citrusy, and a must in salsa in my opinion. Omit if you don’t like cilantro.
Lime – Fresh squeezed lime juice will give you the best flavor for salsa. Skip the bottled lime juice.
Tips for Making Black Bean Corn Salsa
- Let the salsa sit for 30-60 minutes before serving it so that the flavors have a chance to marry together.
- If fresh corn is in season grill it and use it in place of frozen corn. You can also boil the corn before adding it to the salsa. You’ll need 2 cups of corn kernels.
Substitutions and Variations
- Swap black beans with pinto beans, black eyed peas, or red beans.
- Add diced tomatoes or avocado to the salsa.
- For a milder onion flavor swap red onion with sliced green onions.
- Adjust the heat level of the salsa. Use a serrano pepper instead of a jalapeño for a spicier salsa. For a milder salsa, use a poblano pepper or a can of mild diced green chiles.
Ways to Serve Black Bean Salsa
- Tortilla chips or any kind of chip are the perfect vehicle for dipping into this salsa.
- Use the salsa as a topping for grilled chicken, fish, or steak. I love it with my carne asada.
- Top your tacos, enchiladas or burrito with the salsa. It’s also great added as a component to rice bowls. I use it for these ground chicken taco bowls.
- Serve it as a side dish. Try mixing it in with cooked rice for a heartier side. It would be delicious mixed into cilantro lime rice.
Storage
The salsa will keep in an airtight container in the refrigerator for up to 3 days. It can be served cold right out of the fridge or let it come to room temperature before serving.
If you’re making the salsa for a party, you can make it a day ahead of time.
More Mexican Inspired Recipes
If you’re like me and Mexican/Southwest meals are in your weekly dinner rotation, try out some of these recipes!
If one pan meals are your jam, then you have to try this taco skillet, Mexican ground beef and potato skillet, and salsa verde chicken and rice.
For the colder months, this albondigas soup (Mexican meatball soup) and chicken enchilada soup hit the spot!
Need more Mexican inspired appetizers? My chicken enchilada dip is always a crowd pleaser and if you prefer ground beef, make this beef enchilada dip.
Did you make this black bean and corn salsa? I’d love if you’d leave a recipe rating and review below.
- It’s best to let the salsa sit for 30-60 minutes before serving so the flavors can marry together.
- The salsa will keep in an airtight container for up to 3 days.
Calories: 129kcalCarbohydrates: 28gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 278mgPotassium: 430mgFiber: 7gSugar: 1gVitamin A: 152IUVitamin C: 13mgCalcium: 36mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
