Black Bean and Corn Salsa
on Jan 01, 2024
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Up your game with this super easy, fresh, and flavorful black bean and corn salsa recipe. Serve it as a dip with tortilla chips, or top it onto tacos, nachos, burritos, and more.
This black bean and corn salad recipe is so bright and refreshing. It comes together in only 5 minutes and is vegan-friendly. For me, it’s too good to just save for summer time – it’s my go-to option for a quick dip, topping, or side dish for any weeknight dinner year round!
I love the variety of textures and flavors in this Mexican dish. The black beans are hearty and slightly creamy, while the corn is sweet and crunchy. I accent it with red onions, tomatoes, cilantro, plus Jalapeño for a kick of heat. Lime juice adds a zesty flavor, and other seasonings take the flavors to a new level!
Watch Easy Black Beans and Corn Salsa Recipe Video
Black Beans Corn Salsa Recipe Ingredients
Here’s what you’ll need to make this simple recipe:
- Canned Black Beans – Make sure to rinse and drain them before use.
- Fresh Ripe Tomatoes – Use Roma tomatoes as they are meatier and less watery. You don’t need to peel the skin!
- Corn Kernels – They bring a natural sweetness and a delightful crunch to your salsa.
- Jalapeño – They’ll add a kick of heat. Remove the seeds for a milder taste.
- Red Onion – Chop them into small uniform pieces for an even distribution in the salsa.
- Cilantro – It adds a fresh note that elevates the overall taste.
- Olive Oil – You can use regular olive oil or vegetable oil.
- Lime Juice – Freshly squeezed from lime.
- Cumin – Add complexity to the zesty salsa.
- Sugar – Just a touch of sugar to balance out the flavors.
- Salt – To enhance the flavor!
The complete recipe with measurement is at the bottom of the post.
How to Make the Best Black Bean and Corn Salsa
Few recipes are easier than this one. Here’s how to make it:
Start with the corn. Cook corn in a skillet over medium-high heat with oil. Season with cumin and mix until combined. Cook for about 2 minutes. (If you use fresh corn, you’ll need to cook for about 5 minutes). Let the corn cool down.
Next, mix all ingredients together. Drain the canned black beans and chop the veggies. Add all ingredients to a large mixing bowl. Mix well.
Adjust the flavors. Taste and add more sugar or salt if needed.
That’s it! So easy! Store any leftover in an airtight container for up to 3 days.
Black Bean and Corn Salsa Tips
- Drain your canned black beans thoroughly. Make sure to rinse and drain your black beans before mixing them with the rest of the ingredients.
- Use fresh ripe tomatoes and remove seeds. Roma tomatoes are the best because they’re meatier and less watery. Remove the seeds to prevent excess moisture.
- Spice to your level. You can add more jalapeño or keep the seeds for a spicier salsa. If you prefer a milder taste, you can use half of a chile.
- Make it ahead to let the flavor develop. Let the salsa chill in the fridge for more than 30 minutes to enhance the overall taste.
Black Bean and Corn Salsa Serving Suggestions
This corn and black bean salsa is a versatile dish. You can serve it cold or at room temperature. The chilled dish is extra refreshing on a hot summer day. I love it as a dip with tortilla chips, and it’s also an easy way to jazz up rice, pasta, or baked potatoes.
In addition, there are many other delicious ways to use it:
- Tacos or tostadas. Spoon it over Pulled Pork Tacos or Fish Tacos.
- Wraps or burritos. Wrap it with a tortilla for a quick on-the-go lunch or any of these burrito recipes.
- Salad: Mix it with salad for a satisfying dish.
- Nachos. Try it with my Oven Baked Dorito Nachos.
- As a side dish for meat and seafood. Serve it with steak, ribs, chicken, or salmon.
Let me know your favorite way to serve this recipe in the comments!
More Favorite Salsa and Dip Recipes
If you like this corn and black bean salsa recipe, try one of these recipes next:
Black Bean and Corn Salsa Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup corn kernels, canned, fresh, or frozen
- ¼ teaspoon cumin powder
- 2 large Roma tomatoes
- 1 can black beans, drained and rinsed
- 1 Jalapeño, seeded and roughly chopped
- ½ medium red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon sugar, optional
- salt, to taste
Instructions
- Add oil to a large skillet over medium-high heat. Once hot, add the drained corn and cumin, stir to combine. Cook for about 2 minutes if you use canned or frozen corn. (Cook for about 5 minutes if you use fresh corn). Transfer the corn to a flat plate and let the corn cool down.
- Cut tomatoes in half. Then scoop out the seeds and the gel-like substance surrounding them. Dice the tomatoes into small cubes. You don’t need to peel the skin.
- Place all of the ingredients into a large mixing bowl. Mix well until combined.
- Taste and add more salt, sugar, or jalapeño if needed!
- Store the salsa chill in the fridge for 30 minutes or more to help the flavors to develop. Serve with tortilla chips, and enjoy!
- This salsa can last up to 3 days in the fridge.
Notes
- What types of canned black beans should I use? You can use a can of regular black beans that you’ll find in most grocery stores. Some are in plain water and some are in seasoned sauce. If you use seasoned black beans, be sure to rinse them thoroughly first.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
