My Black Bean and Corn Salsa is simple to throw together, packed with flavor, and works as more than just a dip. It’s a great tacos topping, side dish, or spoon it over grilled chicken or fish. The ingredients are pantry-friendly and the flavor is bright.
Corn in all forms is a favorite in my house. I am always trying new recipes to serve my family, Two favorites are my Easy Creamy Corn and Skillet Corn Recipe with Honey Butter.
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Why this Black Bean and Corn Salsa Recipe is a Keeper
This easy black bean and corn salad is as delicious as it is simple to make. Here’s why you’ll love it:
- Fresh and Flavorful: It combines earthy black beans, sweet corn, and crisp vegetables with a zesty, bright dressing, often made with lime juice and cilantro.
- Prep-Ahead Friendly: The flavors actually improve as they meld over time, making it an ideal dish for meal prep or for making in advance of a party.
- Inexpensive and Accessible: Using canned beans and corn makes it a very budget-friendly recipe. Making it perfect for game day treats.
Can I use Canned, Fresh, or Frozen Ingredients for the Black Bean Salsa?
Sure! For this recipe, it’s better to use canned, thawed or fresh ingredients. A couple great options include fresh corn from the cob, roasted corn, a can of diced tomatoes or defrosted frozen corn.
What Reader’s Are Saying…
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“Yum! This was delicious on our Taco Rice Bowls this week. Thanks for the recipe!”
~ Glenda
Ingredient Notes for the Black Bean Corn Salsa
This healthy dip uses easy, fresh and canned ingredients that pack a punch of flavor to your salsa.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Canned Vegetables: Use canned corn and one can of black beans.
- Fresh Veggies: It’s better to use fresh tomatoes and garlic for this recipe.
- Lime Juice: I prefer to use fresh lime juice for salsa recipes.
Variations to Make Black Bean and Corn Salsa
This corn and bean side dish is so easy to change up. I like to experiment with ingredients to make different varieties.
- Beans: Substitute black beans with pinto beans or black-eyed peas.
- Additions: Diced avocado, chopped red bell peppers (red, yellow, or orange are sweeter), jicama, tomatoes (seeded to prevent a watery salsa), and cucumbers.
- Fruit: Diced mango or pineapple salsa adds a delicious sweet and juicy contrast.
- Spices: Cumin, chili powder, and smoked paprika are common additions that add warmth and complexity.
- Other Add-ins: Crumbled cotija cheese or queso fresco, rotisserie chicken, quinoa, or rice to make it a heartier salad.
How to Make Corn and Black Bean Salsa Appetizer
My Salsa comes together in 2 quick and easy steps. This dish is so good, it quickly became one of my favorite homemade salsa recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix Ingredients: In a large bowl, mix the corn, black beans, chopped tomatoes, minced garlic, chopped red onion, chopped cilantro, lime juice, All Purpose Seasoning and chili powder together.
- Let Chill: Allow to chill for an hour before enjoying.
Prep Ahead Suggestions to Make this Recipe
Preparing steps in a recipe ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Dip: Black bean and corn salsa is an excellent make-ahead dish. The flavors improve as they sit and meld.
- Chop: You can chop all the ingredients and mix the dressing a day or two in advance. Store them separately in the refrigerator.
- Mix: Combine everything at least 30 minutes to an hour before serving to allow the flavors to develop.
Alternate Cooking Methods for a Delicious Appetizer
Take this recipe one step further and prepare the ingredients another way.
- Charred Corn: Grilling or pan-roasting corn cobs, fresh or frozen corn kernels adds a smoky, sweet flavor to the hearty black bean dip.
Store, Reheat and Use Leftover Healthy Salsa
- Store: Keep this healthy snack in an airtight container in the refrigerator for up to 5 days.
- Freeze: While possible, the texture may change. Freezing is generally not recommended for fresh salsa as the raw vegetables can become mushy and watery upon thawing. If you do freeze it, leave out the avocado and use it in a cooked dish like soup or chili after thawing.
- Use Leftovers: The beauty of this salsa is its versatility. Make a big batch. Leftovers can be repurposed in many ways:
- As a Topping: Serve over grilled chicken, fish, or steak.
- As a Base: Mix with cooked rice or quinoa to create a grain bowl or salad.
- Inside Other Dishes: Use as a filling for burritos, taco topping, or in enchiladas.
Common Questions About This Black Bean Salsa Recipe
If you don’t like fresh cilantro, then don’t add it in! You can try using thai basil or parsley for a fresh finish.
If you want to make it spicier, add some red pepper flakes, chilis in adobo or serrano pepper.
I like to serve with tortilla chips, with Mexican dishes or on grilled chicken or fish.
Expert Tips for Making Black Bean and Corn Salsa Dip
- Rinse and Drain: Drain beans and corn thoroughly to prevent the salsa from becoming watery.
- Seed Tomatoes: Seed the tomatoes to avoid a mushy texture.
- Let it Marinate: The longer the salsa sits in the fridge (at least 30 minutes, or even overnight), the more the flavors will intensify and combine.
- Taste and Adjust: The saltiness of canned ingredients can vary, and the heat of a jalapeño is unpredictable. Always taste your salsa and adjust the seasoning (salt and pepper, lime juice, spice) to your liking before serving.
- Top it Off: Add a squeeze of lime juice or red wine vinegar right before serving for a final burst of freshness.
- Serve With: Serve this recipe with a Steak Quesadilla, on top of baked potatoes or with Elote Salad (Mexican Street Corn Salad).
More Recipes You Might Like
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Black Bean and Corn Salsa Dip
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Ingredients
- 15.5 ounces Black beans, drained and rinsed
- 15.25 ounces Corn, can, drained
- 4 Tomatoes, chopped
- 2 cloves Garlic, finely minced
- ½ cup Red onion, chopped
- ⅓ cup Cilantro, chopped
- ⅛ cup Lime juice, about 1 large lime
- ¼ teaspoon All Purpose Seasoning
- ½ teaspoon Chili powder
Instructions
- Add all ingredients to a large bowl.
- Stir to combine.
- Refrigerate for 1 hour before serving.
Christina’s Notes
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- Bring the Heat: Add some peppers in adobo sauce or a little jalapeño to spice it up.
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- Get a Little Cheesy: Add some fresh queso fresco, feta or cotija.
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- Avocado: Some nice fresh avocado will be fabulous in this dish.
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- Add More Veggies: Cucumbers, celery, bell peppers or even squash.
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- Variation tip: Fresh roasted corn can be used in this recipe if you like.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Yum! This was delicious on our Taco Rice Bowls this week. Thanks for the recipe!
Thanks Christina for this wonderful recipe. I’ll surely have black bean corn salsa again, it is so easy to make and so delicious. Must-try!
Very quick and easy too make, loved this black bean and corn salad recipe! Will surely have this again! Well done!