This black bean corn salsa is one of those recipes I come back to all summer long. Black beans, fresh corn, tomatoes, red onion, jalapeño, and cilantro tossed with lime juice and cumin. It takes five minutes to throw together and tastes even better after it sits in the fridge for a bit.
Serve it as a dip with tortilla chips or spoon it over grilled chicken, fish, or tacos. It’s one of those recipes that works as an appetizer or turns a simple protein into a full meal. Naturally gluten-free, dairy-free, and vegan.
The recipe makes about 4 cups, which is plenty for a party. Double it if you’re feeding a crowd.
Ingredients
Ingredient Notes
- Black beans – Use canned black beans for this recipe that have been drained and rinsed. If you want to use dry beans, remember to soak and cook them ahead of time.
- Corn – Fresh, canned, or frozen all work. Fresh corn is usually sweeter and I love that you can get larger chunks this way. Grill, steam, or pan-fry it before adding. If using canned or frozen, drain and thaw first. One ear of corn yields about ½ cup kernels.
- Tomatoes – Use ripe, firm tomatoes like roma or beefsteak, or cut cherry tomatoes into quarters. Remove the seeds so your salsa doesn’t get watery.
- Jalapeño – Remove the seeds for mild heat, or leave some in if you like it spicy. Use gloves when handling and don’t touch your face.
Corn Tip
If using fresh corn, stand the ear upright in a bowl and slice downward with a sharp knife to catch the kernels.
Step-by-Step instructions
This black bean salsa with corn is so easy to make and always a crowd-pleaser at parties. The below steps with matching photos are not the complete recipe, but are meant to show you the recipe made at various stages.
Pay special attention to the size of the tomatoes, onion, bell pepper and jalapeños when diced.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes, and it actually tastes better that way. The flavors come together as it sits in the fridge. Make it a few hours ahead or even the night before.
Yes. It’s naturally gluten-free, dairy-free, and vegan.
That depends on the jalapeño. Remove the seeds for mild heat, leave some in for more kick, or skip it entirely if you don’t want any spice.
Yes, but add it right before serving so it doesn’t get brown and mushy.
Expert Tips
Storage instructions
Refrigerate in an airtight container for up to 4 days. Give it a stir before serving since the lime juice settles at the bottom.
Serving suggestions
This salsa works as a dip or a topping. Here are some favorites:
- Scoop it up with tortilla chips or my baked chili lime tortilla chips recipe using corn tortillas!
- Spoon it over tacos. It’s great on tilapia fish tacos, ground beef tacos, and crock pot shredded beef tacos.
- Serve it over grilled chicken, steak, or fish. It pairs well with my air fryer chicken thighs.
- Use it as a topping for nachos, loaded tater tots, or stuffed turkey taco baked sweet potatoes.
- For an easy party appetizer, pour it over a brick of cream cheese and serve with crackers. It’s always a crowd pleaser!
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Black Bean Corn Salsa
Ingredients
- 15 oz black beans - rinsed and drained
- 2 cups corn - fresh, canned, or frozen (about 4 ears if using fresh or a 15oz can of corn)
- 1 cup diced tomatoes - seeded and diced (about 2 medium)
- 1/2 cup diced red onion - from 1/2 small red onion
- 1 cup diced red bell pepper - from 1 bell pepper
- 1 jalapeño pepper - seeded and finely chopped
- 1/4 cup cilantro - finely chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Combine 15 oz black beans, 2 cups corn, 1 cup diced tomatoes, 1/2 cup diced red onion, 1 cup diced red bell pepper, 1 jalapeño pepper, and 1/4 cup cilantro in a large bowl.
- Add 2 tablespoons fresh lime juice, 1/2 teaspoon cumin, and 1/2 teaspoon kosher salt. Stir to combine. Taste and adjust salt as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Corn: Fresh corn has the best flavor, but canned or frozen works. Drain canned corn or thaw frozen before using.
- Salt: Taste the salsa with a chip before adding more salt. Tortilla chips are often salty on their own.
- Storage: Keeps refrigerated for up to 4 days. Stir before serving.
this looks so beautiful, and like you could really make a meal out of it! perfect for late july.
Love salsas too and yours is freshness plus! Great southwestern combo that I will definitely be whipping up. Yum!
Megan, your photos are so gorgeous! This looks awesome. I’m so sad that summer is winding down, but I am going to make this while I can still get fresh veggies!
Thanks so much Sara! Do you ever go to the Green City Farmers Market? I’ve been finding great tomatoes there this summer 🙂
Do you drain the can of corn? Can you use frozen corn?
Hi Nancy, Yes drain the can of corn. You can use frozen, too. Just let it thaw or steam it and then drain it before using.