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Black bean and corn salsa in a bowl

Black Bean and Corn Salsa

This Black Bean and Corn Salsa is full of vibrant colors. It's great for any summer party, event you are hosting, or your next taco night!
Course Salad
Cuisine Mexican
Keyword Black Bean and Corn Salsa, black bean corn salsa
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 252kcal
Author Natalya Drozhzhin


  • 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.
    ingredients on a counter for Black bean and corn salsa
  • 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.
    All ingredients for the black bean and corn salsa in a bowl
  • Drizzle the ingredients with oil and lime juice. Add in the chopped cilantro and pressed garlic. Toss to combine. Enjoy!
    Black bean and corn salsa in a bowl


Calories: 252kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 299mg | Potassium: 556mg | Fiber: 9g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 2mg