This Black Bean Corn Salsa is healthy, flavorful, colorful and delicious are just a few words that describe this Black Bean and Corn Salad. It’s a quick and easy salsa that can be used as a salad or a topping too!
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Black Bean Corn Salsa is a bright dish has so many benefits and uses. It can be served with tortilla chips (with or without salt) or plain tortillas or on top of your favorite protein such as fish or chicken. I’ve been known to stuff it into burritos too. It is a perfect compliment to so many meals.
I like to make a big batch and take it to potluck events – it always get devoured. The best part is, it doesn’t need to be refrigerated so it’s perfect for outdoor parties.
Find out the history of salsa.
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What We Love About This Corn Black Beans Salsa Recipe
This Black Bean and Corn Salad is nutritious, vegan and gluten free dish that is so adaptable you will use it all the time. You can use this easy salad as a salsa and serve it with chips as an appetizer, use it as a delish side dish or add meat and use as a main dish too.
- 15 Minute Meal: It is a quick and easy dish.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: Perfect as a snack, appetizer or topper for a main course.
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
Ingredient Notes for Corn Black Beans Salsa
- Black Beans: Cans of black beans work perfectly. No need to use dried beans.
- Corn: canned corn drained or fresh roasted corn.
- Tomatoes: Heirloom tomatoes, cherry tomatoes, whatever you like.
- Garlic: 2 cloves or finely minced garlic.
- Red Onion: diced
- Fresh Cilantro: Chopped, this is optional if you do not like.
- Lime: The juice of one lime (you can also use lemon juice)
- All Purpose Seasoning: see the recipe in the link.
- Chili Powder: a half teaspoon or to taste.
Equipment Needed for Bean and Corn Salsa
- Cutting Board
- Chef’s Knife
How to Make Corn & Black Bean Salsa Recipe
These are the basic steps for making bean corn salsa. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1: MIX
First, in a large bowl, added all the ingredients to a bowl. Then mix in the dressing and finally refrigerate for at least an hour.
Prep and Storage Tips for Bean and Corn Salsa
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This is the type of dish that is better the longer it sits, therefore make it in advance and let the flavors combine.
HOW TO STORE THIS RECIPE
Store in an airtight container in the refrigerator until ready to serve. It will last up to five days.
HOW TO FREEZE THIS RECIPE
This bean and corn salsa can last up to four months in the freezer in a freezer bag or an airtight container.
Frequently Asked Questions for Bean Corn Salsa
Of course, you can use this over a protein to ensure that it is gluten-free or try a gluten-free chip for dipping. You can also add some natural sweetness by tossing in some chopped pineapple or mango.
Indeed, try fresh parsley or fresh basil in place of the fresh cilantro. You can also add a pinch of cumin or a drizzle of olive oil. I’ve also chopped up some red bell pepper, if I have it on hand, and add that.
Yes, this salsa is great for a party. You can double or even triple this dish for larger gatherings.
Expert Tips for Making This Black Bean Corn Dip Recipe
- Bring the Heat: Add a little peppers in Adobo Sauce or a little Jalapeno to spice it up.
- Get a Little Cheesy: Add some fresh Queso Fresco, Feta or Cotija.
- Avocado: Some nice fresh avocado will be fabulous in this dish.
- Add More Veggies: Cucumbers, celery or even squash.
- Variation tip: Fresh roasted corn can be used in this recipe if you like.
What to Serve with Black Bean Corn Salsa
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Black Bean Corn Salsa
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.
Expert Tips
- Bring the Heat: Add a little peppers in Adobo Sauce or a little Jalapeno to spice it up.
- Get a Little Cheesy: Add some fresh Queso Fresco, Feta or Cotija.
- Avocado: Some nice fresh avocado will be fabulous in this dish.
- Add More Veggies: Cucumbers, celery or even squash.
- Variation tip: Fresh roasted corn can be used in this recipe if you like.
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!