This recipe for black bean and corn salsa is perfect for your next cookout. Use it as a colorful dip for tortilla chips or pop a heaping spoonful of it on top of grilled chicken or a baked potato!
This black bean and corn salsa is everything I love about summer! It’s vibrant, packed with flavor, and full of crunch. What’s better? It’s super healthy for you. In this recipe, you’ll learn all you need to know to whip it up at home, as well as some fun variations to make it your own.
Whether you’re looking for the perfect dip to pair with some tortilla chips or a topper for tacos, burritos, or grilled meat, this salsa adds a wonderful pop of flavor to just about anything it comes into contact with. My family loves to serve it on taco night alongside carne asada and homemade tortillas. Yum!
How to Make Black Bean and Corn Salsa
Making black bean and corn salsa only requires a little chopping and mixing. It truly couldn’t get any simpler! Below, find a quick hitter overview of the recipe before you dive in.
- Dice the Veggies: Using a sharp knife, dice all the veggies into similar-sized pieces, slice the cherry tomatoes into halves, and remove the corn kernels from the cob. Place all the ingredients into a large bowl.
- Season & Serve: Add the olive oil, lime juice, cilantro, and pressed garlic. Season to taste with salt and pepper. Toss, serve, and enjoy!
Can I use frozen corn? Absolutely! Just make sure to remove as much moisture as possible after you thaw it to prevent your salsa from turning out watery.
Tips & Variations for the Best Black Bean & Corn Salsa
Below, find a collection of tips and variations to help you make the best salsa on the planet.
- Slice the veggies into similar-sized pieces. Slicing the veggies into equal-sized pieces will make all the difference when it comes to nailing the texture and getting the “perfect dip” with your tortilla chips.
- Grill the corn to add a smokey flavor. To add a pretty pop of color and smokiness to the salsa, grill the corn on the cob. You could also grill the tomatoes or bell pepper for a similar effect.
- Swap out the lime juice for Italian dressing. If you want a zestier salsa, swap out the lime juice and oil for your favorite Italian dressing.
- Play around with the veggies. As long as the veggies are crunchy, they are welcome! Feel free to swap in or add jicama, asparagus, radishes, carrots, cucumbers, or zucchini to the mix.
- Add in fresh fruit. Add in some diced pineapple or mangoes for a sweet pop of flavor to contrast the earthiness of the black beans.
- Sprinkle in some tangy cheese. Crumbled feta or cojita cheese are great additions to this salsa. Just make sure not to over-salt the salsa if you’re going to add cheese.
Serving Black Bean & Corn Salsa
Black bean and corn salsa is a wonderful dish to bring to your next potluck, summer cookout, or family party. The classic way to salsa is alongside some salty tortilla chips (try our air fryer tortilla chips if you are looking for a super healthy snack). You can also use this salsa as a topper for an air fryer baked potato, grilled chicken, or air fryer salmon.
Store black bean and corn salsa in an airtight container in the refrigerator for up to 24 hours. However, you can extend the shelf life of the salsa to around 5 days if you leave the avocado out until right before you plan to serve it. Nothing is worse than brown avocado ruining the vibrant colors of the salsa!
What is in corn and black bean salsa?
This corn and black bean salsa is made with finely diced avocado, red onion, bell peppers, and jalapeños and is tossed in a tangy dressing of lime juice and oil.
Do you have to cook black beans?
Canned black beans are already cooked and can be tossed directly into the salsa. If you’re using raw black beans, you will need to soak them overnight and cook them. To do this, place soaked beans in a large pot of water over high heat. Once the water comes to a boil, bring it down to a simmer and cook black beans for about an hour or until they are easily pierced with a fork.
How many calories are in black bean and corn salsa?
There are about 250 calories in a single serving of this black bean and corn salsa.
Are black beans and corn good for you?
The combination of black beans and corn is super good for you. Both are packed with fiber, low in calories, and a great addition to any wholesome diet.
Should I rinse canned black beans?
You should always rinse canned beans with cool water in a colander. While the canning liquid is safe to eat, it doesn’t taste very good and it’s simply there to preserve the beans and keep them from drying out.
Other Mexican Inspired Recipes to Try
- The Best Guacamole Ever – Classic, creamy guacamole
- Mexican Stuffed Bell Peppers Recipe – Black bean and rice stuffed peppers
- Mexican Street Corn Salad – Grilled corn and cotija cheese saladBreakfast Quesadillas – Ooey, gooey egg and cheese quesadillas
- 1 bell pepper, (orange or red)
- 2 avocados
- 1 cup cherry tomatoes
- 2 corn on the cobs, boiled or grilled
- 16 oz black beans, drained and rinsed
- 1 jalapeno pepper, seeds removed
- 1 red onion
- 2 garlic cloves, pressed
- 1/4 bunch cilantro
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt adjust to taste
- 1/2 tsp pepper adjust to taste
- Gather all the ingredients.
- Dice all the veggies into similar-sized pieces and cut the cherry tomatoes into halves. Remove the corn from the cob by slicing it off with a sharp knife. Place ingredients in a large mixing bowl.
- Drizzle the ingredients with oil and lime juice. Add in the chopped cilantro and pressed garlic. Toss to combine. Enjoy!