This colorful and fresh Black Bean Corn Salsa is loaded with crunchy veggies, 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!
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I’ve turned these simple pantry staples into something amazing with a simple can of black beans, corn, and other flavorful ingredients!
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 and gets even better as the ingredients marinate.
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Corn Salsa Ingredients
- Black Beans: use good quality canned black beans. Make sure to drain and rinse them.
- Corn: canned is great, but you can use fresh. 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.
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 cilantro.
- For a bit of creaminess, toss in chopped avocado.
How To Make A Black Bean Salsa With Corn
- 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.
- Squeeze the juice from the lime over the bowl and toss it all together.
- Toss everything together, taste and adjust flavor with salt if needed.
- Cover 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 ok if it’s a little under-salted before it chills because as it sits in the fridge, the salt will disperse. 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.
Commonly Asked Questions
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.
No, I don’t find it necessary to rinse them, but you can!
Serving Suggestions
I like to serve it with tortilla chips and a couple of 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!
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!
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
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Irene
If using fresh corn do you have to cook it first?
I don’t. I love the fresh crunch it gives to the recipe!
~Donya
Luther S
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!
Great idea! Thanks for the terrific rating.
~Donya
TIM KAYLOR
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.
Donya
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