This black bean and corn salsa is one of my go-to recipes for cookouts, potlucks, and summer snacking. It's fresh, colorful, and comes together quickly with pantry staples and a few fresh ingredients.
Want more easy summer recipes? Try my easy Cowboy Caviar or this Refreshing Cucumber Tomato Feta Salad.
Table of contents
Why I Love This Recipe
It’s packed with flavor from fresh veggies and lime juice.
It’s flexible - you can scoop it with chips or spoon it over grilled chicken or tacos.
It’s budget-friendly and great for feeding a crowd.
Cilantro is totally optional in the base recipe, which is great for picky eaters (like my kids!). Cilantro lovers can still add it on top.
Ingredients
Easy ingredients, many of them canned pantry ingredients.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 cup diced tomatoes (fresh or canned, drained well if using canned)
¼ cup finely diced red onion
½ red bell pepper, diced
1 jalapeño, seeded and finely chopped (optional for heat)
Juice of 1 lime
1 tablespoon olive oil
Salt and pepper, to taste
Cilantro to taste (traditionally ¼ cup)
Optional: chopped fresh cilantro served on the side
Tips for Cilantro Flavor Options
Serve this herb on the side or add differing amounts. Here’s a rough breakdown depending on the intensity of the flavor you're going for:
- Light cilantro flavor: 2 tablespoons chopped
- Balanced flavor (most common): ¼ cup chopped
- Bold cilantro lovers: ⅓ to ½ cup chopped
If you're serving it to a crowd or folks who are sensitive to cilantro, keeping it on the lighter side - or serving it on the side - is a smart move. You could also add a little just before serving so it stays bright and fresh.
Instructions
Step 1
In a large bowl, combine the black beans, corn, tomatoes, red onion, bell pepper, and jalapeño (if using).
Step 2
Drizzle with olive oil and squeeze the lime juice over everything.
Step 3
Season with salt and pepper to taste. Gently stir to combine.
Step 4
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Step 5
Serve chilled or at room temperature. Set out a small bowl of chopped cilantro so everyone can add it if they like (if you didn't add it when making).
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Serving Suggestions
Serve with tortilla chips as a dip.
Use it as a topping for tacos, grilled chicken, or baked potatoes.
Spoon it over rice or quinoa for an easy lunch bowl.
How to Store
Store in an airtight container in the fridge for up to 3 days. Stir before serving, and drain any excess liquid if needed.
FAQ
Yes! Just thaw it first and drain off any excess moisture.
Absolutely. This salsa gets better after sitting for a few hours or overnight in the fridge.
Not unless you add the jalapeño. You can leave it out for a mild version. I don't add a lot of jalapeño, so this version is not too spicy.
Yes - and I oftendo! I leave it out of the base recipe and serve it on the side. I have some family members who are not able to eat it. By serving it on the side (and labeling it), everyone can enjoy it their own way.
Other hearty dips and sides
Printable Recipe
Black Bean and Corn Salsa
Ingredients
- 15 oz Black beans canned - drain and rinse
- 15 oz Sweet corn drained
- 1 cup Tomatoes Fresh or canned - diced. Drain well if using canned (works out to be a 15 oz can of diced tomatoes)
- ¼ cup Red onion finely diced
- ½ cup Red bell pepper about ½ a bell pepper. Diced.
- 1 Jalapeño seeded and finely chopped
- 1 medium Lime juiced (about 2 - 3 tablespoons)
- Salt and pepper to taste
- Optional: chopped fresh cilantro served on the side ¼ cup chopped is the traditional amount. See notes for more information.
Instructions
- In a large bowl, combine the black beans, corn, tomatoes, red onion, bell pepper, and jalapeño (if using).
- Drizzle with olive oil and squeeze the lime juice over everything.
- Season with salt and pepper to taste. Gently stir to combine. I have tried to skip adding salt to make it a lower sodium dish but it really needs the salt and pepper to be flavorful.
- Cover and refrigerate for at least an hour to let the flavors meld. I often make it the night before.
- Serve chilled or at room temperature. Set out a small bowl of chopped cilantro so everyone can add it if they like.
Notes
– If making ahead, stir well before serving.
– You can also use frozen corn (thawed and drained).
– This salsa makes a great taco topping, dip, or side dish. Storage - Can be refrigerated for 3-4 days in a sealed container.
Tips for Cilantro Flavor Options
Here’s a rough breakdown depending on the flavor you're going for:-
- Light cilantro flavor: 2 tablespoons chopped
-
- Balanced flavor (most common): ¼ cup chopped
-
- Bold cilantro lovers: ⅓ to ½ cup chopped
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