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