Black Bean and Corn Salsajump to recipe
This incredibly easy black bean and corn salsa is the perfect addition to your BBQ chicken dinner, baked potato bar, appetizer spread, and so much more!
This delicious black bean and corn salsa made its grand debut as a BBQ chicken taco topper, but we quickly realized that it is tasty, easy, and versatile enough to have it’s very own spot on the Fed and Fit site! I mean, something *this* good deserves its own little internet home!
So, what’s the deal with this black bean salsa, and why is it so good? To put it simply, it combines some seriously delicious Mexican-inspired flavors (a favorite around here!), and it 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! Basically, 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!
Just a few ingredients yield this do-it-all salsa. Here’s what you’ll need:
Black Beans – this one is a given, and we love that it adds a nice punch of protein to the salsa! For this recipe, you’ll need 1 can of black beans.
Corn – you’ll also need corn, but you’ve got a few options for that! We opted for 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!
Red Onion – a ¼ cup of red onion will get the job done here,…
Jalapeño – …as will 1 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!
Limes – fresh lime juice is key here, and for this recipe, you’ll use the juice from two limes!
How to Make Black Bean and Corn Salsa
This corn salsa recipe is silly easy, you guys! It’s a 5 step situation…say it with me, “rinse, slice, chop, juice, mix!” THAT’S IT, FOLKS!
Rinse – first, rinse one can of black beans, and one can of corn! If you’re using fresh or frozen corn, skip the rinsing and get your corn kernels ready by thawing (for frozen) or boiling/grilling (for fresh) them!
Slice – once your corn + black beans are ready, finely slice a ¼ cup of red onion.
Chop – next, finely chop 1 jalapeno and a ½ cup of cilantro.
Juice – juice 2 limes, and then…
Mix – …combine all of the prepared ingredients in a large bowl, add a pinch of sea salt, and mix well!
Tasty Additions and Variations
The beautiful thing about a salsa like this is that you can absolutely tweak, add, and omit things to fit your tastes, preferences, and occasion! Here are some additions that we KNOW would be delicious:
Red Bell Peppers (diced)
Green Chiles (canned, drained and rinsed)
Ways to Eat Black Bean and Corn Salsa
Goodness, I know I’ve said it a million times, but this black bean corn salsa recipe can do it all! Here are a few ways that we LOVE to enjoy it, but know that nothing is off-limits here (eat it by the spoonful if you want!) Enjoy this salsa as…
A Mexican-Inspired Topper – this was the original intent of this easy salsa! We *love* topping tacos with this black bean and corn salsa, but it would also be absolutely delicious on top of enchiladas, chalupas, burrito bowls, fajitas, nachos, and any other Mexican-inspired dish you love!
A Loaded Baked Potato Stuffer – grilled chicken, black bean and corn salsa, guacamole, and sour cream all stuffed into a baked white or sweet potato…YUM!
A Hearty Salad Topper – black bean and corn salsa also makes for a really delicious carbohydrate addition to a grilled chicken salad! Top your salad with black bean and corn salsa, and then dress it with salsa verde and a smidge of ranch dressing for an easy, healthy, filling meal.
A Side Dish – serve your salsa alongside grilled chicken and pan-fried sweet plantains (one of my all-time favorite sides) for a delicious, well-balanced meal!
A Party Worthy Dip – scoop up this black bean and corn salsa with your favorite tortilla chips or (even better) homemade plantain chips at your next party!
An Eggy Breakfast Addition – add this salsa to your next omelet, egg scramble, or Chorizo Migas Skillet for a super yummy twist on your typical breakfast.
How long does black bean and corn salsa last?
Black bean and corn salsa will last for up to 5 days. So, feel free to make this ahead of time to enjoy for days to come! If you’re serving your salsa as a party appetizer, we recommend making it about an hour ahead of time to allow the flavors to marry!
How to Store
This salsa is best stored in an airtight container (these are our favorites!) in the fridge.
More Slaws and Salsas
- Mexican Street Corn & Kale Slaw
- Easy Salsa Verde
- Easy Citrus Guacamole
- Mexican Avocado Slaw
- Cranberry Salsa
Black Bean and Corn Salsa
This simple black bean and corn salsa is the perfect taco or salad topper, and makes for a great dip, too!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 6 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican
- 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
- 1/4 cup red onion, diced
- 1 jalapeno, de-seeded and finely chopped
- 1/2 cup packed cilantro, chopped
- 2 limes, juiced, about 4 tablespoons
- 1/2 teaspoon fine sea salt
- Add all ingredients to a bowl and stir to combine. Serve with chips, on top of a salad, or over tacos, and enjoy!
Keywords: black beans, corn, salsa