When making recipes for Momcrieff, my goal is always the same - keep them simple enough for busy cooks while making sure they're full of flavor. This Black Bean and Corn Salsa is one I've made many times because it uses everyday ingredients, comes together quickly, and is always one of the first dishes to disappear at parties.
I also love how versatile this recipe is. Serve it with tortilla chips, spoon it over tacos or grilled chicken, or enjoy it as an easy side dish. I've kept the ingredient list simple so you can make a fresh, colorful salsa without hunting down specialty 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 Black Bean and Corn Salsa
Quick to prepare. With mostly pantry staples and a few fresh ingredients, you can have this salsa mixed together in about 15 minutes.
Everyday ingredients. I intentionally use ingredients that are easy to find at nearly any grocery store, so there's no need to hunt for specialty items.
Fresh, balanced flavor. The dressing adds just the right amount of flavor without overwhelming the black beans, sweet corn, and crisp vegetables.
Perfect for entertaining. I've served this recipe for summer cookouts, potlucks, and family gatherings because it's easy to make ahead and feeds a crowd.
More than just a dip. While it's delicious with tortilla chips, I also enjoy serving it over grilled chicken, tacos, salads, or rice bowls for an easy meal.
Even better the next day. After the flavors have time to blend in the refrigerator, the salsa tastes even more flavorful, making it a great meal-prep recipe.
Ingredients for Black Bean Corn Salsa
Easy ingredients, many of them canned pantry ingredients.
You'll only need a handful of simple ingredients to make this fresh black bean and corn salsa recipe.
- Canned vegetables: Black beans, whole kernel corn, and diced tomatoes with green chilies (Rotel). Be sure to drain and rinse the black beans and corn before mixing.
- Fresh vegetables: Chopped green onions and fresh cilantro add color and fresh flavor.
- For the dressing: Olive oil, red wine vinegar, fresh lime juice, minced garlic, ground cumin, salt, and black pepper combine to create a light, flavorful dressing that brings everything together.
Tip: Let the salsa chill for at least 30 minutes before serving. This gives the flavors time to blend, making the salsa even more delicious.
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 to keep it bright and fresh.
How to Make Black Bean and Corn Salsa Recipe
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).
Serving Suggestions
- Serve with tortilla chips as an appetizer 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. Not recommended to freeze.
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 often do! 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 appetizer dips and sides
Printable Recipe
Crowd Pleasing 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
Nutrition (estimate)
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Pinterest Pin
Kristina
This is delicious! I used the cilantro, did two limes and put minced garlic in it too! I think next time I will add some grilled corn… thank you so much for sharing this recipe
Susan Moncrieff
I love this salad because you can so easily make it your own. Thanks for sharing what you did!