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Black beans, corn, diced tomatoes, and red onion in a blue serving bowl after tossing with dressing. Corn tortilla chips are in a bowl to the side.
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Black Bean and Corn Salsa

This is one of those easy, go-to recipes that’s always a hit at potlucks, BBQs, and summer gatherings. It’s colorful, fresh, and made with pantry staples like canned black beans and corn.
Serve it with tortilla chips as a dip or spoon it over grilled chicken, tacos, or rice bowls. This is one of those dishes that gets even better the next day.
Prep Time10 minutes
Refrigerate for flavors to blend1 hour
Total Time1 hour 10 minutes
Course: Dip, Salad
Cuisine: American
Servings: 6 servings
Calories:
Author: Susan Moncrieff

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

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
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.

Nutrition (I am not a nutritionist. These are estimates only)

Serving: 1g