This Black Bean and Corn Salsa is tasty, easy, and completely versatile, making it the perfect addition to your BBQ chicken dinner, baked potato bar, appetizer spread, and so much more!
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Combining some seriously delicious Mexican-inspired flavors, this corn and black bean salsa is light and bright enough to be used as a topper (for a salad, taco, burrito bowl…you name it) but easy enough to be thrown together quickly for a last-minute chip dipping situation! It’s the best of all of the worlds, and we fully support all of the taco toppin’ + chip dippin’ that’ll occur on account of this tasty, Mexican-inspired corn and bean salsa!
If you love salsa as much as we do, there’s a good chance you might be looking for more recipes to try. This mango salsa is sweet and tangy and super easy to make, but if pineapple is more your thing, this fresh pineapple salsa will surely do – plus, it pairs perfectly with some salty chips. If you’re looking for a solid sauce for your tacos, this creamy avocado salsa verde will do the trick.
Why You’ll Love This Recipe
- It’s customized to your liking – the beautiful thing about this type of corn salsa is that you can absolutely tweak, add, and omit things to fit your tastes, preferences, and occasions.
- It can be used for everything – this simple black bean and corn salsa is the perfect taco or salad topper, and makes for a great dip, too!
- It’s quick and easy – this recipe will take little to no time and requires mainly basic ingredients you’ll likely have at home already.
Black Bean and Corn Salsa Recipe Ingredients
Just a few ingredients yield this do-it-all salsa. Find ingredient notes (including substitutions and swaps) below.
- Corn – we used canned corn, but you can absolutely use frozen (just let it thaw) or fresh. If you’re using fresh corn, either boil or grill the corn, then remove the kernels.
- Jalapeño – be sure to de-seed your jalapeno for a flavorful but not-so-spicy option.
- Cilantro – fresh cilantro really contributes to the flavor of the salsa, but if you’re a ‘cilantro tastes like soap’ person, feel free to leave it out!
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Customize it to your liking – add additional items of your choosing, such as white beans, avocado, mango, tomatoes, or quinoa.
- Make it spicy – for more of a kick, you can leave the seeds of the jalapeno or even add an extra pepper to the mix.
How to Make Black Bean and Corn Salsa
This recipe is incredibly easy to make! Follow along below.
Step 1: Add the corn and black beans to a bowl.
Step 2: Add the onion, jalapeno, and cilantro to the bowl with the corn and beans. Pour the lime juice over top.
Step 3: Use a spoon to mix everything together. Then, serve and enjoy!
Recipe Tips
If you’re making this salsa for a party, we recommend making it about an hour ahead of time to allow the flavors to marry.
How to Serve
This black bean corn salsa recipe can be served in a variety of ways which makes it so versatile. Use this salsa as a topping to tacos (it pairs perfectly with these BBQ chicken tacos), enchiladas, salads, carnitas nachos, or any other Mexican-inspired dish you love! It can also added to a breakfast omelet, served as a side dish, or used as a dip with chips.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to five days. You can choose to freeze this corn and black bean salsa too, by placing it in a freezer bag before freezing. When you’re ready to enjoy, thaw the corn salsa in the refrigerator before serving.
Frequently Asked Questions
If you have leftovers or plan to make this black bean and corn salad ahead of time, it will keep fresh for up to 5 days in an airtight container in the refrigerator.
This salsa is super versatile so you can add whatever you like. Avocado, black-eyed peas, chopped jicama, red bell peppers, queso fresco, and canned green chiles would all be excellent!
More Favorite Salsa Recipes
If you tried this Black Bean and Corn Salsa or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Black Bean and Corn Salsa
Ingredients
- 1, 15- ounce can black beans, rinsed
- 1, 15- ounce can corn, rinsed, or 1 3/4 cup fresh or frozen and defrosted corn kernels
- ¼ cup red onion, diced
- 1 jalapeno, de-seeded and finely chopped
- ½ cup packed cilantro, chopped
- 2 limes, juiced, about 4 tablespoons
- ½ teaspoon fine sea salt
Instructions
- Add all ingredients to a bowl and stir to combine. Serve with chips, on top of a salad, or over tacos, and enjoy!
Nutrition
Love this! Simple to make and so tasty! My go-to appetizer.
So glad to hear that, Jamie! Thank you for sharing with us!