Name: Black Bean and Corn Salsa
Prep time: 10 min
Total time: 40 min
Ingredients: 1 15-ounce can black beans, drained and rinsed; 1 15-ounce can corn, drained; 1 10-ounce can Rotel tomatoes and chilies (do not drain); ¼ cup chopped fresh parsley or cilantro; 1 small red onion (chopped); Juice of 1 lime; Salt (to taste)

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Black Bean and Corn Salsa is the ultimate crowd-pleasing dip that’s bursting with fresh, vibrant flavors and a hint of Southwestern flair. This colorful salsa is perfect for game days, summer barbecues, or just a casual taco night with friends. I first whipped this up for a family potluck, and it disappeared faster than anything else on the table—everyone kept asking for the recipe! With sweet corn, hearty black beans, zesty lime, and a touch of spice, it’s as versatile as it is delicious. Whether you’re scooping it with tortilla chips or piling it on grilled chicken, this Black Bean and Corn Salsa is about to become your new go-to.

This salsa comes together in just 15 minutes with no cooking required, making it a lifesaver for busy days. Let’s dive into why you’ll love this recipe and how to make it!

Why You’ll Love This Black Bean and Corn Salsa

Bold, Fresh Flavors: Sweet corn, tangy lime, and spicy jalapeño create a perfect balance of taste.
Quick and Easy: Ready in 15 minutes with simple chopping and mixing—no stove needed!
Versatile Use: Serve as a dip, topping for tacos, or side for grilled meats.
Healthy and Filling: Packed with fiber-rich beans and veggies, it’s nutritious and satisfying.
Customizable Heat: Adjust the spice level to suit your taste, from mild to fiery.
Perfect for Sharing: Makes a big batch, ideal for parties or meal prep.
Budget-Friendly: Uses affordable, pantry-staple ingredients you likely already have.

Ingredients for This Black Bean and Corn Salsa

Here’s what you’ll need to make this vibrant salsa, along with tips for choosing the best ingredients:

Black Beans (1 can, 15 oz, drained and rinsed): Canned black beans are convenient and work great. Look for low-sodium options to control the saltiness.
Corn (1 cup, fresh or frozen): Fresh corn off the cob is sweet and crisp, but thawed frozen corn or canned (drained) works well too.
Tomatoes (2 medium, diced): Roma or vine-ripened tomatoes are ideal for their firm texture. Remove seeds to avoid excess liquid.
Red Onion (¼ cup, finely diced): Adds a sharp, savory bite. Soak in cold water for 10 minutes if you want a milder flavor.
Jalapeño (1, seeded and finely diced): Adjust the amount for your spice preference. Keep some seeds for extra heat if you like.
Cilantro (¼ cup, chopped): Fresh cilantro adds a bright, herbaceous note. Skip if you’re not a fan, or swap for parsley.
Lime (1, juiced): Fresh lime juice brings zesty tang. Roll the lime on the counter to get maximum juice.
Olive Oil (1 tablespoon): A light drizzle enhances the flavors and adds a smooth finish.
Salt and Pepper (to taste): A pinch of each brings everything together. Taste and adjust as you mix.
Optional: Avocado (1, diced): Adds creamy richness for a guacamole-salsa hybrid. Add just before serving to avoid browning.

Pro Tip: Rinse the black beans thoroughly to remove excess starch and keep the salsa fresh and clean-tasting.

How to Make Black Bean and Corn Salsa – Step-by-Step

This Black Bean and Corn Salsa is a breeze to prepare. Follow these steps for a fresh, flavorful dip or topping.

Prep the Corn: If using fresh corn, cut kernels off the cob (about 1 cup). For frozen corn, thaw it first; for canned, drain well. Add to a large mixing bowl. Mini-Tip: Lightly char fresh corn in a skillet for a smoky flavor boost.
Add Black Beans: Drain and rinse the can of black beans thoroughly, then add them to the bowl with the corn. Mini-Tip: Pat the beans dry with a paper towel to avoid a watery salsa.
Chop the Veggies: Dice the tomatoes, red onion, and jalapeño finely and add them to the bowl. Remove jalapeño seeds for less heat, or keep some for a kick. Mini-Tip: Use a sharp knife for clean cuts to keep the salsa looking vibrant.
Add Cilantro: Chop ¼ cup of fresh cilantro and sprinkle it over the mixture. Stir gently to distribute the herbs evenly. Mini-Tip: Tear the leaves by hand for a more rustic look if you prefer.
Make the Dressing: In a small bowl, whisk together the juice of 1 lime, 1 tablespoon of olive oil, and a pinch of salt and pepper. Taste and adjust seasoning if needed. Mini-Tip: For a sweeter twist, add a teaspoon of honey to the dressing.
Combine and Toss: Pour the dressing over the salsa and gently toss to coat all ingredients evenly. If using avocado, add it now and fold in carefully to avoid mashing. Mini-Tip: Use a large spoon to mix gently and keep the ingredients intact.
Chill and Serve: Let the salsa sit in the fridge for 10–15 minutes to meld the flavors, then serve with tortilla chips, as a taco topping, or alongside grilled meats. Mini-Tip: Garnish with extra cilantro or a lime wedge for a pop of color.

Helpful Tips for Black Bean and Corn Salsa

Meal Prep: Prep the veggies and beans up to a day ahead and store separately in the fridge. Combine with dressing just before serving to keep it fresh.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir before serving, as liquid may settle. Avoid freezing, as it can make the veggies mushy.
Serving Tip: Serve chilled or at room temperature for the best flavor. Use a slotted spoon to drain excess liquid if serving as a dip.
Pairing Ideas: Pair with tortilla chips, quesadillas, grilled fish, or chicken tacos. It’s also great as a topping for nachos or a side for barbecue ribs.
Creative Twists: Add diced mango or pineapple for a sweet twist, or mix in some cooked quinoa for a heartier salad version. For extra heat, toss in a pinch of chili powder or cayenne.
Make it Vegan: This recipe is naturally vegan without the optional avocado. If adding avocado, ensure no dairy-based toppings are used when serving.

FAQs About Black Bean and Corn Salsa

Q: Can I make Black Bean and Corn Salsa with canned corn?
A: Yes! Canned corn works great—just drain it well. Fresh or frozen corn gives a crisper texture, but canned is a convenient option.

Q: How spicy is this salsa?
A: The spice level depends on the jalapeño. Remove the seeds and membrane for mild flavor, or keep them for more heat. You can also swap for a milder pepper like poblano.

Q: Can I skip the cilantro?
A: Absolutely. If cilantro’s not your thing, try parsley or skip the herbs entirely. The salsa will still be delicious with the lime and onion flavors.

Q: How do I keep the salsa from getting watery?
A: Seed the tomatoes, rinse and dry the beans thoroughly, and add the dressing just before serving. Serve with a slotted spoon to drain any excess liquid.

Q: Can I use this salsa as a meal?
A: Yes! Add some cooked quinoa, farro, or shredded chicken to make it a filling salad or bowl. It’s also great wrapped in a tortilla for a quick lunch.

I make this Black Bean and Corn Salsa all the time for taco nights or when friends come over—it’s such a hit, and I love how easy it is to throw together. My favorite trick is to let it chill for a bit to let the flavors meld, but if you can’t wait, it’s just as tasty right away. Try it out and let me know in the comments how you serve it or any fun twists you add! What’s your go-to salsa combo?