Cool, refreshing Black Bean and Corn Salsa is absolute magic when paired with grilled chicken or pork as a main dish, and equally perfect for a hearty but healthy dip appetizer! This simple but special blend of veggies, herb, and seasoning, makes this salsa so delicious, you might just add it to everything!
Black Bean and Corn Salsa – The EASY Way!
Salsa really is something like a magic potion. It is wholesome, healthy, veggie packed, and ridiculously delicious!
Eat it with chips as an appetizer, pair it with your favorite protein, or top some tacos. It is practically good on anything and friendly for kids and adults.
Pro tip: Make a big batch of this Corn and Black Bean Salsa, and use it several ways over the week!
What I love about this recipe:
- Fresh + Quick– Some canned ingredients are used make it quick, but fresh ingredients are incorporated to keep the whole salsa tasting extra fresh and delicious!
- No Cooking Required – This doesn’t even require an oven or stove!
- Make ahead- Like most salsa recipes, this can be made ahead and the flavor just keeps getting better.
- So versatile! Don’t just use it as a dip… throw it in a burrito, a wrap, on some eggs, it works in breakfast, lunch, dinner, and more!
- Kid friendly- This isn’t a super spicy scary salsa, it is a veggie packed mixture of deliciousness! Salsa is one way my kids all started eating a wider variety of vegetables! It is fun to dip and has great mild flavors!
As you can tell, salsa is a family favorite! For different flavors, try some of our other varieties- Chipotle Corn Salsa (without black beans), Mango Salsa, Pineapple salsa, fresh pico de gallo recipe, or for a classic, our SUPER easy homemade salsa!
Recipe Notes
This Corn Black Bean Salsa recipe is as simple as promised! Just a handful of ingredients and a little prep to make this delicious salsa.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Corn – I generally use frozen corn that has been thawed, but you can also use canned corn that is drained, or fresh corn that has been cooked and cut from the cob. I also really like this recipe prepared with canned and drained shoepeg corn or white corn!
- Black Beans– Canned can be used, or if you prefer to make them from scratch I love this crock pot black beans recipe.
- Cilantro– You can chop and use both the leaves and stems in the salsa as they both have the same delicious flavor. this makes it easy to chop quickly!
- Red onion– I prefer red for flavor and color, but you can substitute yellow, white, or sweet onion here.
- JalapeƱo– This is optional ingredient and will allow you to control the heat.
If you remove the seeds and ribs from the jalapeƱo and rinse it, then jalapeƱo can be a fairly mild pepper. So much so that my kids eat it without comment.
If you prefer a spicy salsa, you can leave the ribs and seeds in the salsa.
If you prefer the salsa without, you can leave it out all together, or substitute sweet green bell pepper for it. - Red bell pepper– This adds a burst of sweetness to balance the tart of the lime, and also gives the dip great color. You can substitute orange or yellow pepper as these are all on the sweeter side of the pepper family.
- Lime & Lemon juice- These help to marry the flavors of the salsa, and give it the tangy kick salsa is known for. I HIGHLY recommend using fresh juice for the best flavor when possible.
- Salt
Recipe Tips
- Chop finely– The bottom is the smaller you chop… the better the flavors blend… the better the salsa tastes! Don’t get too wrapped up in this, because it is good no matter what, but I find that the smaller the chop, the more I enjoy it! You can also use a food processor to chop your veggies (onion, red pepper, cilantro, etc) into really nice small pieces.
- Give it time to rest– The flavors only get better as it sits, so I recommend giving it at least 30 minutes, but a few hours, or overnight is even better! Make sure to give it a good stir before serving.
- Make it your own! The amazing thing about salsa is that you can really make it your own. Don’t like bell pepper? Leave it out! Want it extra spicy? Add more jalapeƱo, or even hotter peppers! Have a veggie you love? Chop it up and add it in. This recipe is pretty hard to mess up, so take liberties and make it your own!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Pre-chopā you can chop some or all of the vegetables in advance when you have time to cut down on prep time. Also most nicer super markets will carry many veggies already chopped for you in the produce section! I don’t recommend using frozen chopped veggies in this salsa though since it changes the texture.
- Make aheadā This salsa can be made days ahead of time and refrigerated until ready to use!
- Use a food processorā A food processor or manual mini chopper can be your best friend in prepping and chopping. Pull it out to help you save time and chop the ingredients for the corn and black bean salsa extra fine!
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Black Bean Corn Avocado Salsa ā To add avocado this salsa is simple. Just dice one avocado and toss it with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
- Black Bean Corn Green Chile Salsaā Add 1 4 oz can of diced green chiles to the prepared salsa to add southwest flavor of green chiles!.
- Black Bean Corn Tomato Salsaā If you want a more traditional red salsa with black beans and corn in it, cut the ingredients all in half, then prepare as directed. Mix this black bean salsa mixture into 2 cups of your favorite red salsa recipe.
Dietary Considerations
If you have special dietary needs, this recipe meets many and can be easily modified to comply with others.
As always, check all store bought ingredients for compliance on specific dietary needs. The notes below serve as a general guide.
- Gluten free: This recipe is naturally gluten free.
- Dairy free: This black bean corn salsa is naturally dairy free.
- Nut free: This recipe is naturally nut free
- Egg free: This salsa recipe is naturally egg free
- Low carb/Keto: This black bean corn salsa has approx 13g net carbs per 1/4 cup serving.
- Macros: The approximate macro calculation for this recipe is- P: 3g C: 16g F: 1g per serving.
Freezer Instructions
I frequently get asked, “Can Black Bean Corn salsa can be frozen?” The answer is YES… but it will change a bit. The flavor will remain largely unchanged by freezing, however, the texture of the salsa does change, with the peppers and onions becoming softer.
To freeze Black Bean and Corn Salsa:
- Prepare recipe per instructions
- Divide into serving sized portions if desired, then package in freezer bags or freezer friendly containers.
- Freeze.
- Thaw 24-48 hours in the refrigerator.
- Stir before serving to redistribute flavors, then drain any excess liquid.
How to Use Black Bean & Corn Salsa
The combination of the versatility of this recipe along with it being just plain delicious is what makes it such a winner! The sky is the limit on how to use this, but I will list a few idea for each meal below.
Appetizer Ideas
- Dip– Serve as a dip with chips or veggie chips
- Bean Dip– Layer on top of refried beans for a fresh take on bean dip!
- Ranch Dip– Mix sour cream with ranch seasoning, spread in a thin layer on a plate and top with the black bean corn salsa.
- Southwest Egg Rolls– Fill and egg roll wrapper with the corn black bean salsa, fold, and bake or fry to golden. Can also add chicken or pork.
Dinner Ideas
Use as a filling or topping on many of your Mexican favorites!
- Tacos- Try these 3 ingredient chicken tacos, or my favorite turkey tacos!
- Burritos
- Burrito bowls
- Enchiladas
Add a scoop on top of grilled or pan seared meat. This is a favorite of ours! Here are some of the recipes we serve the salsa with most often:
- Grilled Chicken Marinade
- Bone in Pork Chops
- Cilantro Lime Chicken
- Chili Ranch Chicken
- Tex-Mex Chicken
Lunch Ideas
Use the corn and black bean salsa as a filling or topping for these favorites!
- Salads– try simple greens with a scoop of corn and black bean salsa and drizzled with jalapeno ranch. YUM!
- Wraps– Do a southwest style chicken wrap with sliced chicken, black bean salsa, a sprinkle of cheese and some lettuce. Top it off with a little ranch for extra flavor!
- Quesadillas– Use this chunky corn and black bean salsa with cheese in a quesadilla for a quick, filling, meatless meal, or add chicken, steak, or pork for extra protein.
Breakfast and Brunch Ideas
Believe it or not, we even eat this salsa for breakfast… and it might even be my favorite!
- Eggs – Try it on top of prepared scrambled eggs, or sautĆ© the black bean corn salsa and use as a filling in an omelette.
- Quiche– Stir this into the egg mixture and bake in a pie shell
- Breakfast tacos or burritos– Use as a topping or filling
- Breakfast Casserole – It can be added into or scooped on top of a breakfast casserole (like this green chile egg bake, YUM!)
Black Bean and Corn Salsa Leftovers
If you have leftovers after making this easy salsa, then it is your lucky day! They save well, and the flavor might arguably be better, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for up to a week days
- in the freezer up to 3 months
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
Refer to the serving section above to us the leftover black bean and corn salsa for breakfast, lunch or dinner. Quesadillas, wraps, eggs, tacos, casseroles… the possibilities are endless!
More Easy Appetizer Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Appetizer recipes here, or see a few of our readers favorite recipes below.
Corn Black Bean Salsa
Ingredients
- 2 cups frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1/4 cup cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh jalapeƱo, finely diced (optional)
- 1/4 cup red bell pepper, finely diced
- 2 tsp lime juice
- 2 tsp lemon juice
- 1/2 tsp salt
Instructions
- Mix all ingredients together.
- Chill for 30 minutes to overnight.
Recipe Notes
- Corn ā I used frozen corn that has been thawed, but you can also use canned corn that is drained, or fresh corn that has been cooked and cut from the cob. I also really like this recipe prepared with canned and drained shoepeg corn or white corn!
- Cilantroā You can chop and use both the leaves and stems in the salsa as they both have the same delicious flavor. This makes it easy to chop quickly!
- Red onionā I prefer red for flavor and color, but you can substitute yellow, white, or sweet onion here.
- JalapeƱoā This is optional ingredient and will allow you to control the heat.
- in the refrigerator for up to a week days
- in the freezer up to 3 months
- Black Bean Corn Avocado Salsa ā To add avocado this salsa is simple. Just dice one avocado and toss it with 1 tsp vegetable oil to coat. Then stir it into the salsa mixture.
- Black Bean Corn Green Chile Salsaā Add 1 4 oz can of diced green chiles to the prepared salsa to add southwest flavor of green chiles!.
- Black Bean Corn Tomato Salsaā If you want a more traditional red salsa with black beans and corn in it, cut the ingredients all in half, then prepare as directed. Mix this black bean salsa mixture into 2 cups of your favorite red salsa recipe.
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