There’s just something magical about a bowl of Corn Black Bean Salsa: sweet corn meets creamy black beans, vibrant tomatoes, a tangy hit of lime, and a bold jolt from jalapeño and cilantro. It’s one of those unbelievably simple yet flavor-bursting recipes I find myself making year-round, whether for game day snacking, summer cookouts, or a casual weeknight dinner addition. If you’re on the hunt for a colorful, healthy, and absolutely irresistible dip (or topping!), this Corn Black Bean Salsa will quickly find a home in your heart—and your regular recipe rotation.
Ingredients You’ll Need
Every ingredient in this Corn Black Bean Salsa does some heavy lifting, from adding brightness and crunch to lending hearty substance and zippy flavor. Don’t let the simplicity fool you—these all-stars create a salsa that’s layered, fresh, and delightfully addictive.
- Corn kernels (1 1/2 cups): Sweet, juicy corn brings sunshine to every bite; use fresh, canned, or frozen—each adds lovely sweetness and texture.
- Black beans (1 15-ounce can, rinsed and drained): Earthy and satisfying, black beans make the salsa hearty enough to be a standalone snack or meal topper.
- Diced tomatoes (1 cup): Juicy bursts of acidity balance the sweetness and add a gorgeous pop of color; feel free to swap in cherry tomatoes for a little extra sweetness.
- Red onion (1/2 cup, finely chopped): Sharp yet sweet, finely chopped red onion adds just the right amount of bite and color contrast.
- Fresh cilantro (1/2 cup, chopped): The classic herbal note that wakes up all the other flavors—don’t skip this!
- Jalapeño pepper (1, seeded and finely chopped): Just enough heat to make things exciting; add more or less depending on your spice preference.
- Fresh lime juice (2 tablespoons): Zippy and bright, fresh lime juice ties all the flavors together.
- Olive oil (1 tablespoon): Adds a silky finish and helps everything come together beautifully.
- Ground cumin (1/2 teaspoon): Deepens the salsa’s flavor with a warm, toasty backdrop.
- Salt and pepper (to taste): Essential for bringing all the flavors into lively balance.
How to Make Corn Black Bean Salsa
Step 1: Gather and Prep Your Ingredients
Start by measuring out and preparing all your ingredients: drain and rinse the black beans, chop the tomatoes, red onion, cilantro, and jalapeño, and make sure your corn is cooked if using fresh or frozen. Having everything ready makes the salsa assembly practically effortless and keeps the flavors bright and fresh.
Step 2: Combine Everything in a Large Bowl
Grab a generous mixing bowl and add the corn, black beans, diced tomatoes, red onion, cilantro, and jalapeño. Don’t be afraid to admire the color parade—it’s a feast for the eyes even before you taste it.
Step 3: Dress and Season
Drizzle the fresh lime juice and olive oil over the veggie and bean mixture. Sprinkle in the ground cumin, and add a generous pinch of salt and pepper. These simple seasonings pull everything together, bringing out the best in each ingredient.
Step 4: Toss to Combine
Using a large spoon or spatula, gently toss the mixture until all the ingredients are evenly coated and distributed. Take care not to mash the beans—aim for an even mix where every scoop has a bit of everything!
Step 5: Chill and Let the Flavors Meld
Cover the bowl and pop it into the refrigerator for at least 30 minutes. This little nap lets the flavors mingle, resulting in a Corn Black Bean Salsa that’s irresistible from the first bite. It’s worth the wait, trust me!
How to Serve Corn Black Bean Salsa
Garnishes
For a little extra wow, top your Corn Black Bean Salsa with a sprinkle of crumbled queso fresco, a few more chopped cilantro leaves, or thin rounds of fresh jalapeño. Even a few extra squeezes of lime just before serving will brighten things up beautifully.
Side Dishes
This salsa loves good company! Serve it with a mountain of crispy tortilla chips, scoop it over grilled chicken or fish, or tuck a generous portion into tacos and burrito bowls. Its hearty nature also makes it a perfect salad topper or a fresh side for veggie-packed wraps.
Creative Ways to Present
Feeling festive? Pile the Corn Black Bean Salsa into mini bell pepper halves for colorful, edible cups, or heap it onto tostadas for easy appetizers. For backyard gatherings, serve in a hollowed-out avocado or alongside a trio of salsas for an eye-catching party platter.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Corn Black Bean Salsa to an airtight container and keep it in the refrigerator. It will stay delicious for up to 3 days, making it a convenient option for packed lunches or quick snacks throughout the week. Just give it a quick stir before serving to refresh the flavors.
Freezing
While you technically can freeze Corn Black Bean Salsa, I don’t recommend it—fresh tomatoes and onion tend to lose their firm bite and get a little watery after thawing. For best results, enjoy this salsa fresh or within a few days of making.
Reheating
No reheating needed! Corn Black Bean Salsa shines when served cold or at cool room temperature. If it’s just out of the fridge and you’re after maximum flavor, let it sit on the counter for 10–15 minutes before serving so the vibrant tastes can emerge.
FAQs
Can I make Corn Black Bean Salsa ahead of time?
Absolutely! Prep it up to a day in advance and let it chill in the fridge. In fact, the extra time lets the flavors deepen and meld, making your salsa even more delicious.
What can I use if I don’t have fresh corn?
Canned or frozen corn are fantastic substitutes, especially when fresh isn’t in season. Just drain and pat the kernels dry, or thaw frozen corn before adding—it’s a subtle swap that won’t compromise flavor.
How spicy is this salsa?
The spice level in Corn Black Bean Salsa is completely adjustable. One jalapeño gives it a pleasant little kick, but you can add more for extra heat or leave it out entirely if you prefer a milder version.
Can I try other beans or veggies?
Definitely! While black beans are classic, try swapping in pinto or kidney beans if you’re feeling adventurous. You can also add diced red bell pepper, avocado chunks, or roasted poblano for your own twist.
Is Corn Black Bean Salsa vegan and gluten-free?
Yes to both! All the ingredients are naturally plant-based and gluten-free, making this salsa a crowd-pleasing option for gatherings large and small.
Final Thoughts
Once you’ve tasted the bold, fresh flavors of Corn Black Bean Salsa, you’ll want to keep a batch in your fridge at all times. It’s nourishing, festive, and endlessly versatile—everything you want in a go-to recipe. Give it a try soon, and let it add a vibrant spark to your table!
Print
Corn Black Bean Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Description
This Corn Black Bean Salsa is a fresh and flavorful dish perfect for summer gatherings. It’s a vegan and healthy appetizer that can be served with tortilla chips or used as a topping for various dishes.
Ingredients
Corn Black Bean Salsa:
- 1 1/2 cups cooked corn kernels (fresh, canned, or frozen)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the corn, black beans, tomatoes, red onion, cilantro, and jalapeño.
- Add Seasonings: Drizzle with lime juice and olive oil. Sprinkle in the ground cumin, then season with salt and pepper to taste.
- Chill and Serve: Gently toss until everything is evenly coated and well combined. Chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve with tortilla chips or as a topping for tacos, grilled meats, or salads.
Notes
- For extra sweetness, use grilled or roasted corn.
- You can substitute cherry tomatoes for diced tomatoes and adjust jalapeño to your spice preference.
- This salsa can be made a day ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
