Black Bean and Corn Salsa Recipe

Dive into this delicious Black Bean Corn Salsa Recipe, bursting with flavors. A healthy choice that's ready in minutes!
5 from 1 vote

This colorful and fresh Black Bean Corn Salsa is loaded with crunchy veggies and fresh herbs and has a subtle spicy kick! It makes a great appetizer with six simple ingredients and takes just 10 minutes to prepare.

Serve it as a side dish, or pile it on Crock Pot Salsa Tacos, Grilled Pork Tenderloin or Crock Pot Mexican Beef!

Balck Bean and Corn Salsa in a white bowl with limes for garnish.
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5-Star Reader Comment

This is great! I used cilantro in mine, added an extra can of diced tomatoes (drained), and drained but didn’t rinse my black beans to get a little bit more of that black bean flavor in there.

A+ recipe, and super easy!

Luther

Black bean corn salsa is super simple to make in just 10 minutes. It has six ingredients and no cooking is required. A recipe that can be made beforehand is always a winner for me. This salsa, which reminds me of a salad, is a perfect make-ahead recipe that makes for a perfect healthy snack and gets even better as the ingredients marinate.

Corn Salsa Ingredients

Corn, black beans, parsley, red onion and tomatoes for salsa recipe.
  • Black Beans: use good quality canned black beans. Make sure to drain and rinse them.
  • Corn: canned is great, but you can use fresh corn. I like to use a combination of both when fresh corn is available.
  • Red Onion: chopped. I like to use red onion, but you can substitute sweet or yellow onion.
  • Canned Tomatoes and Chilies: I use Rotel Original canned tomatoes and chilies. The hot version is also available if you want a spicier salsa.
  • Lime Juice: fresh is always best to give a bright burst of flavor.

Change It Up! Variations And Additions

  • For more heat, add in chopped fresh or pickled jalapeños. You can also add a few dashes of your favorite hot sauce for a spicy kick.
  • Add in chopped green or red bell peppers.
  • Swap out the parsley for fresh cilantro.
  • For a bit of creaminess, toss in chopped avocado.

How Do You Make Black Bean and Corn Salsa?

Glass bowl with woodend spoon in black bean and corn salsa.
  1. Prep the veggies and black beans by draining all the canned ingredients. Chop the red onion and parsley and it all to a large bowl.
  2. Squeeze the juice from the lime over the bowl and toss it all together.
  3. Toss everything together, taste and adjust flavor with salt if needed.
  4. Cover and let stand for 30 minutes, allowing the flavors to marry. Serve with tortilla chips or just eat it plain!

Donya’s Success Tips

  • Taste the salad and adjust the salt before refrigerating. It’s okay if it’s a little under-salted before it chills because the salt will disperse as it sits in the fridge. Then, add more salt as needed after it chills.
  • Use what you have! If you don’t have black beans, use pinto. If you only have a summer corn medley, use that! If you have white onion and no red, use that.
White bowl with black beans and corn salsa and brown bowl with tortilla chips.

Chips Are Just the Beginning: Ways to Enjoy This Salsa

Do I have to eat this black bean salsa with chips? You sure don’t because it’s excellent served so many different ways. Here are some ideas:

  • With Tortilla Chips: A classic option for dipping.
  • Mixed into Salads: Incorporate it into salads for a protein boost and added taste.
  • As a Filling for Burritos and Tacos: Use it along with rice, cheese, and other ingredients.
  • Served with Grilled Meats: Pair it with grilled chicken, fish, or flank steak for a fresh side.
  • With Avocado Toast: Top your avocado toast with black bean salsa for a delicious twist.

Commonly Asked Questions

How long will this salsa keep?

Black Bean and Corn Salsa will keep stored covered in the refrigerator for up to a week. This recipe is super easy to double, so making a big batch at the first of the week is a great way to meal prep.

Do you need to rinse the black beans?

No, I don’t find it necessary to rinse them, but you can!

Can I refrigerate this black bean salsa?

Yes, you can refrigerate black bean salsa in an airtight container for 3 to 5 days. Stir before serving.

Is Black Bean and Corn Salsa Spicy

Black bean and corn salsa is usually mild, but it can be made spicy with jalapeños or hot sauce. It’s customizable to suit your heat preference!

Serving Suggestions

I like serving it with tortilla chips, carrots, and celery sticks. It’s also delicious spooned on top of Rotel Chicken Spaghetti for a fresh flavor or served with Crock Pot Mexican Shredded Beef. They are a match made in flavor heaven!

Tortill chip held with hand and black bean and corn salsa

More Dip Recipes You’ll Love!

If you tried this Black Bean Corn Salsa Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!

Balck Bean and Corn Salsa in a white bowl with limes for garnish.

Black Bean Corn Salsa

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Servings: 8 servings
Calories: 7kcal
Print Pin Rate
This colorful and fresh Black Bean And Corn Salsa is creamy, and crunchy with a subtle spicy kick! Made with 6 simple ingredients and in just 10 minutes, this salsa makes a great appetizer on its own, but don't stop there. Serve it as a side dish, or pile it on tacos, salads, eggs, or just about anything!

Equipment

Ingredients

  • 1 – 15 ounce can black beans, drained and rinsed
  • 1 – 15 ounce can corn, drained
  • 1 – 10 ounce can Rotel tomatoes and chiles ( do not drain)
  • ¼ cup chopped parsley or cilantro
  • 1 small red onion, chopped
  • 1 lime juiced
  • salt to taste

Instructions

  • To a medium-size mixing bowl, add black beans, corn, tomatoes and chilies, parsley, and onion.
  • Drizzle on fresh lime juice. Toss all ingredients together. Taste and add salt if needed.
  • Cover the bowl with plastic wrap and let the salsa sit for 30 minutes, allowing the flavors to marry.
  • Remove the plastic wrap, stir and serve with your favorite tortilla chips.

Notes

Nutrition

Calories: 7kcal · Carbohydrates: 1g · Protein: 0.2g · Fat: 0.03g · Saturated Fat: 0.01g · Polyunsaturated Fat: 0.01g · Monounsaturated Fat: 0.01g · Sodium: 2mg · Potassium: 32mg · Fiber: 0.3g · Sugar: 1g · Vitamin A: 159IU · Vitamin C: 4mg · Calcium: 6mg · Iron: 0.1mg
Black Bean And Corn Salsa Photos in collage for Pinterest

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8 Comments

  1. 5 stars
    This is great! I used cilantro in mine, added an extra can of diced tomatoes (drained), and drained but didn’t rinse my black beans to get a little bit more of that black bean flavor in there.

    A+ recipe, and super easy!

  2. Looks like something I’d love but in the photo, what’s the white corn kernel looking ingredient? I didn’t see anything in the recipe that would correspond to what that looks like. Please email me your response and thank you for so many great recipes. Thanks.

    1. Hey there Tim!
      Thank you for your interest in this recipe! That white corn kernel ingredient is in fact corn, I used an extra cob of fresh corn that I had when I took the photos for this dish. I normally use canned corn like in the recipe because it’s easiest, but sometimes I will make it with fresh corn if I want extra color. I hope this helps, let me know how you like the recipe! Thank you for your support and I hope you have a great day!
      ~Donya

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