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HomeRecipesSalsas

Black Bean and Corn Salsa

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By: IsabelPosted: 5/4/22

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Black Bean and Corn Salsa

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.

Black bean and corn salsa in a bowl surrounded by tortilla chips.

Give me a bowl of salsa and I am one happy gal! My latest obsession has been this Black Bean and Corn Salsa.

It can be eaten as a side dish with grilled meats and seafood, or as a dip with crunchy tortilla chips.

To keep the prep 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!

A small clear bowl with chopped cilantro, olive oil, honey, lime juice and spices.

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, salt and black 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?

Just add the corn, black beans, tomatoes, red onions, jalapenos, cilantro, lime juice, olive oil, honey, ground cumin, salt and black pepper to a large mixing bowl. Mix together and serve.

Black bean and corn salsa process collage
Collage of how to make black bean and corn salsa

I’ve been eating it as a side dish for lunch this past week, but it’s also a great snack and appetizer for parties and potlucks since it makes a big batch.

Tips for Making the Best Salsa

If you have time, I recommend letting the salsa sit in the refrigerator for an hour or two to help the flavors and juices really meld together and soak into the corn and beans. It makes such a difference!

If it’s summertime and you want to take advantage of using fresh corn, feel free to do that as well! You’ll need about 2 cups of freshly cooked corn, which is about 6-8 ears of fresh corn.

Black bean and corn salsa in a large glass mixing bowl.

Serving Suggestions

Looking for some more ideas on how to eat this salsa?

  • with homemade tortilla chips or air fryer tortilla chips
  • as a topping on burrito bowls, tacos, and salads
  • as a side dish for grilled meats like carne asada and cilantro lime chicken

Storage

This salsa should be stored in an airtight container in the fridge for up to 1 week. Any longer than that and the ingredients start to get a little mushy.

More salsa recipes

  • Grilled Corn Salsa
  • Roasted Tomato Salsa
  • Pico de Gallo

Recipe

4.79 from 14 votes

Black Bean and Corn Salsa

Serves: 8 servings
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Black Bean and Corn Salsa in a white bowl surrounded by corn tortilla chips.
Prep: 15 minutes
Total : 15 minutes
A Black Bean and Corn Salsa recipe that takes only 15 minutes to make! It's the perfect appetizer for a party and a healthy side dish.

Ingredients

  • 1 (15-ounce) can whole kernel corn, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 4 medium Roma tomatoes, diced
  • 1/2 medium red onion, diced
  • 2 jalapenos, diced (seeds removed if you don't want it spicy)
  • 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 kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Add all ingredients to a large mixing bowl.
  • Mix together and serve immediately or cover and refrigerate until ready to serve.

Isabel’s Tips:

  • Makes about 5 cups total.
  • If you have time, I recommend letting the salsa sit in the fridge for an hour or two to help the flavors and juices really meld together and soak into the corn and beans.
  • If it’s summertime and you want to take advantage of using fresh corn, feel free to do that as well! You’ll need about 2 cups of freshly cooked corn, which is about 6-8 ears of fresh corn.

Nutrition Information

Serving: 1serving Calories: 114kcal (6%) Carbohydrates: 20g (7%) Protein: 4g (8%) Fat: 2g (3%) Saturated Fat: 0g Polyunsaturated Fat: 0g Monounsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 545mg (23%) Potassium: 192mg (5%) Fiber: 5g (20%) Sugar: 5g (6%) Vitamin A: 350IU (7%) Vitamin C: 21.5mg (26%) Calcium: 70mg (7%) Iron: 0.5mg (3%)
Author: Isabel Eats
Course:Appetizer, Salsa
Cuisine:Mexican
Black Bean and Corn Salsa in a white bowl surrounded by corn tortilla chips.
Did you Make my Black Bean and Corn Salsa?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Reader Interactions

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Linda says

    Posted on 12/14 at 11:03 am

    Could I double this recipe?

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/20 at 2:04 pm

      Yes you can!

      Reply
  2. Amanda says

    Posted on 11/22 at 12:43 am

    Can’t wait to try this! Could I use canned diced Roma tomatoes instead of fresh? Thanks in advance!

    Reply
    • Ana @ Isabel Eats says

      Posted on 11/28 at 11:09 am

      Hi Amanda, yes you definitely can!

      Reply
  3. Nick says

    Posted on 7/5 at 4:32 pm

    Great salsa family like a little to sweet forme

    Reply
  4. Heather says

    Posted on 6/17 at 6:03 am

    5 stars
    I made this last pm and put over chicken tacos and also just ate it with a spoon. My husband was a little hesitant but then he tried it on his second taco and he loved it!. Tonight I am using the leftovers to make chicken nachos with this salsa. I will be making this on repeat. I loved the honey addition… don’t skip it. you will not taste a sweet salsa. We live in Texas and adore Mexican food.

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/17 at 9:59 am

      Hi Heather! That sounds delicious, thanks for sharing!

      Reply
  5. VICTORIA WESSELER says

    Posted on 5/22 at 6:23 pm

    5 stars
    Crazy good. Add diced avocados!

    Reply
    • Ana @ Isabel Eats says

      Posted on 5/23 at 10:00 am

      That’s a great tip! Thanks, Victoria!

      Reply
  6. Tracy says

    Posted on 2/5 at 7:28 pm

    Love it!!!

    Reply
  7. Valerie says

    Posted on 9/9 at 4:55 pm

    Isabel, I am wondering if this recipe could be preserved in canning jars. It would make a nice gift.

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/3 at 2:36 pm

      Hi Valerie! Yes, this would store well in an airtight container!

      Reply
  8. Susana says

    Posted on 9/1 at 6:09 pm

    Oh my gosh I feel so silly. I just read your instant pot beans recipe and saw you can simply use beans and water to prep beans! Nevermind! Thank u

    Reply
  9. Susana says

    Posted on 9/1 at 5:42 pm

    Hi! I feel a little silly asking this, but how do you “make” the equivalent of canned beans? As in, if I only have dry / uncooked black beans, how would I prep them for any of your recipes that calls for canned beans, such as this one and the brownies? And I have an instant pot! But I saw your instant pot recipe was seasoned.

    I’ve been enjoying your website! I made a soup and hope to make more of these recipes 🙂 Thank u!

    Reply
  10. Jeannette says

    Posted on 7/6 at 7:03 pm

    I can’t stop making this salsa. So good on tacos, nachos or just straight out of the bowl.

    Reply
    • Isabel says

      Posted on 7/7 at 2:45 pm

      I’m so happy you like it, Jeannette! 🙂 I pretty much ate the entire batch myself when I made it. My husband only got to eat a little bit of it, haha.

      Reply
  11. Alexandria | A Modern Girl's Travels says

    Posted on 4/25 at 6:33 pm

    I love making homemade salsa! I think this would be great for me to make the next time I make tacos so we can use it as a topper! This is great, thank you for sharing.

    Reply
    • Isabel says

      Posted on 4/27 at 10:25 pm

      Thanks, Alexandria. It would be fabulous on tacos. And no joke, I eat this stuff by the spoonful. It’s that good!

      Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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