This black bean and corn salsa comes together fast, is so simple to make and is delicious for a bbq. Serve it as a dip with crunchy chips, or as a side with your favorite Mexican-inspired dish.
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I don’t know about you, but our family can never seem quite to have enough Mexican-style food every week. It doesn’t matter what time of the year it is, you’ll find chicken tacos, grilled chicken fajita kabobs, quick and easy guacamole, quesadillas, nachos and my fast blender salsa with fresh tomatoes on our plates on the regular.
Most of the time we keep spicy flavors on the mild side as I’m the one if the house who tends to go spicier, which is exactly what makes this super easy black bean and corn salsa such a crowd-pleaser. Kids who like black beans will love this tasty salsa, but adults gobble it up at a BBQ or on taco night too! We have also added this corn salsa to walking tacos and it is delicious also.
Table of Contents
Ingredients For Black Bean And Corn Salsa
- Corn– Fresh cut from the cob especially when in season, but can use canned or frozen corn. If using frozen, defrost and drain before adding. Trader Joe’s makes amazing roasted corn in the freezer section which is especially delicious in this recipe.
- Black beans– canned drained, rinsed, and dried well. You can also substitute canned kidney beans or white beans in this recipe. I prefer buying low sodium beans, and just a little more salt at the end if the salsa needs it.
- Onion – Red onion holds its own really well in salsa, but if you don’t like as much bite try sweet or Vidalia onion. The onion flavor will mellow more if you refrigerate this salsa overnight.
- Cilantro – Use fresh if you can, but if you’re not a big fan try adding some fresh chopped parsley instead.
- Olive oil – Avocado or sunflower oil also work well in this salad
- Salt- Add more to your own taste at the end.
- Ground cumin – while this spice can be optional, I recommend adding it as a little adds so much savory flavor.
- Lime juice– A good squeeze from a lime adds just a little acid that brightens up the salsa flavors.
How To Make Black Bean Corn Salsa
- Dice And Mix The Veggies– Chop the onion and cilantro, then mix with the drained beans and corn.
- Mix And Add The Dressing– The dressing gives this salsa just a little extra oomph. Mix together the oil, cumin, salt and lime juice, then add to the salsa.
- Chill In The Refrigerator- Chill the whole mixture for at least 10 minutes. This salsa tastes even better the next day as the flavors will have more time to meld (but it’s delicious right away too!). Then grab a chip and dig in!
That’s it! The prep takes literally 10 minutes. The hardest part is waiting to dig in after you mix everything together. Sometimes I don’t wait, and just grab a chip! Ha!
Variation Ideas For Salsa
I’ve made this black bean and corn salsa so many times, but sometimes I change it up just a little based on what I have on hand. Here are some of the variations I’ve tried!
- Tomatoes- Cherry tomatoes are my favorite because of their sweetness, but any variety will work when they are ripe. Dice up your tomatoes and throw them in!
- Avocado– dice up an avocado into cubes, then add it to the mix. This mixture doesn’t keep as well overnight if you add avocado, so add it right before you serve.
- Garlic– Sometimes I’ll add just a 1/4 teaspoon of granulated garlic, which works out to about a clove of garlic. While normally measuring garlic with your heart is no problem if you love garlic, too much garlic can really overpower this salsa so start with a light hand.
- Jalapenos– If your family likes things a little spicier, try adding a diced jalapeno. Make sure you remove the seeds and inner membrane and be careful not to rub your eyes while you’re dicing it.
- Green Chillis– We live in Arizona now, and everything comes with green chillis. About 2 ounces of green chillis, whether canned or fresh adds a lot of flavor and sometimes heat depending on if you have mild or hot chillis.
- Lemon– In a pinch, I’ve substituted lemon juice for lime juice in this salsa. It’s not quite the same, but still delicious.
- Zucchini– This is great for when the summer zucchini is flowing, just chop up your zucchini into bite-sized so it’s not too big to fit on the chip.
Ideas To Serve Black Bean Corn Salsa
Party Appetizer– This salsa is always a hit at a party whether you serve it as a dip, or portion it out into individual cups. It’s also great for BBQs, picnics, or holidays like Fourth of July, Labor Day and Memorial Day. Make it with my sweet fruit salsa!
Nachos Topping– Add this salsa on top of nachos with some cheese, and you have a snack worth hurrying for.
The Best Taco Salad– Some of this salsa over crisp lettuce, add some cheese maybe even a little tomato salsa too for a taco salad that delicious. A great way to eat leftovers too!
Stuffed Spuds– Make bake potatoes and top with black bean corn salsa, sour cream and a sprinkle of salt. Try adding chicken too!
Wrap It– Whether you prefer a cold wrap, or a cheesy quesadilla style wrap, adding this salsa to a wrap with some cheese, guac, chicken or even shrimp makes a great dinner.
Add to soup– Have leftovers? Try adding any extra to my black bean salsa soup recipe, or adding leftover salsa on top as a garnish.
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Black Bean Corn Salsa
- Sharp knife
- Cutting board
- Large bowl
- Measuring cups and spoons
- Can opener
- Small bowl
- 1 1/2 Cups corn Fresh cut from the cob, but can use canned or frozen, see notes.
- 15 ounce black beans- canned drained, rinsed and dried well
- 1 medium onion diced small
- 1 bunch cilantro roughly ½ cup chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 lime About 2 tablespoons of lime juice
- In a large bowl add corn, black beans, diced onion and cilantro. Stir well, set aside
- In a small bowl mix together the olive oil, salt, ground cumin and the juice from one lime until combined.
- Pout the oil mixture over the corn and black bean mixture and stir well.
- Taste, and add more salt if you feel it's needed. Chill for at least 10 minutes, then enjoy!
- Fresh corn tastes delicious when it’s available, but it’s not always handy. You can substitute one 15 ounce can of corn that has been drained in this recipe. Sometimes I also use frozen corn because I like the flavor better, just defrost it first using the microwave or stove.