An easy, bright and fresh Black Bean and Corn Salsa recipe that takes only 15 minutes to make! It’s the perfect appetizer for that upcoming party and makes a great side dish. (gluten free, vegetarian, vegan)
Gimme a bowl of salsa and I am one happy gal! My latest obsession has been this Black Bean and Corn Salsa served with thick-cut tortilla chips.
To keep the cook time to a minimum, this recipe uses canned corn and canned black beans. But don’t worry – it doesn’t taste bland or canned at all!
To keep this salsa tasting fresh and bright, everything is mixed with a simple and flavorful dressing made from cilantro, olive oil, honey, lime juice, cumin and salt and pepper.
The dressing really helps the canned corn and black beans pop while providing some lightly sweet and acidic notes that makes this salsa the best!
Plus, I absolutely love how colorful it is!
How to make Black Bean and Corn Salsa
Are you ready for the easiest recipe ever?
Add corn, black beans, diced tomatoes, diced red onions, diced jalapenos, chopped cilantro, lime juice, olive oil, honey, ground cumin, salt and pepper to a large mixing bowl. (photo 1-4)
Mix together and serve.
How easy is that?! Told you it was the easiest recipe ever invented.
Looking for some more ideas on how to eat this salsa?
Recipe pairings for Black Bean and Corn Salsa
- homemade tortilla chips (the absolute best!)
- baked tortilla chips (a healthier option)
- as a side with carne asada, steak fajitas, honey lime chicken kabobs or roasted pork tenderloin
- as a topping on chicken burrito bowls, mexican stuffed peppers, or easy chicken tacos.
I hope you love this recipe as much as I do! To get more easy Mexican recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Isabel Eats on Facebook, Instagram and Pinterest!
- 1 15-ounce can whole kernel corn, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 4 medium plum tomatoes, diced
- 1/2 medium red onion, diced
- 2 jalapenos, diced (seeds removed if you're sensitive to spicy foods)
- 1/2 cup cilantro, chopped
- 3 tablespoons lime juice (about 1 1/2 limes)
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- Add all ingredients to a large mixing bowl.
- Mix together and serve immediately or cover and refrigerate until ready to serve.
This post was originally published in April 2016 and was updated in June 2019 with new photographs, tips and cooking techniques.