Black Bean and Corn Salsa

4.5 from 4 votes

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. (gluten free, vegetarian, vegan)

Prep Time15 mins

Total Time15 mins

Course: Appetizer, Salsa

Cuisine: Mexican

Servings: servings

Calories: 114kcal

Author: Isabel Eats

Ingredients

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

Instructions

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

Notes

Makes about 5 cups total.

This salsa will last in the fridge for up to 10 days.

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