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A bowl of black bean corn salsa on top of a plate of tortilla chips with 3 appetizer plates stacked in the background.

Black Bean Corn Salsa

Packed with fresh corn, tomatoes, cilantro, and hearty black beans, this black bean corn recipe is perfect for entertaining or a quick weeknight meal. Scoop it up with tortilla chips or pair it with your favorite protein for a flavorful weeknight meal. It’s delicious with fish, steak, chicken, or even tofu!
5 from 1 vote
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Course: Appetizer
Cuisine: American, Mexican
Diet: Gluten Free, Vegan
Prep Time: 5 minutes
Refrigerating Time: 30 minutes
Total Time: 35 minutes
Servings: 16 servings
Calories: 24kcal
Author: Megan

Ingredients

  • 1 can (15 oz black beans, rinsed and drained)
  • 2 cups fresh corn (from 4 ears of corn, or 1 (15 oz) can or frozen*)
  • 1 cup diced tomatoes (from 1-2 tomatoes)
  • 1/2 cup red onion (diced (from 1/2 small red onion))
  • 1 cup red bell pepper (diced (from 1 bell pepper))
  • 1 jalapeño pepper (seeded and finely chopped)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

Instructions

  • In a medium-sized bowl, combine the rinsed and drained black beans, corn, diced tomatoes, red onion, red bell pepper, and finely chopped jalapeño.
  • Pour in the lime juice, then sprinkle the salt and cumin over the mixture. Give everything a good stir to combine all the ingredients evenly.
  • Give your salsa a taste and adjust the salt according to your preference. You can also add more lime juice or cumin if needed.
  • Cover the bowl with plastic wrap or a lid and let it chill in the refrigerator for at least 30 minutes to let all the flavors meld together.
  • Before serving, stir the salsa again to redistribute the ingredients and their flavors.
  • Serve this black bean corn salsa as a dip with tortilla chips, a topping for tacos, or even a refreshing side for grilled meats. Enjoy!

Notes

  • For reference, if you are using fresh corn on the cob, 1 ear of corn typically has 1/2 cup of corn kernels. You can boil the corn, grill it, or pan fry it. Fresh corn will have the best flavor, but you can also use canned corn (one 15 oz can) or frozen corn. One can of corn will be about 1 3/4 cups total, but that's close enough in my book. 
  • Nutritional information is an approximation. This recipe makes about 4 cups of salsa, so I used 1/4 cup of salsa as 1 serving to get 16 servings total. 
  • Cut your jalapeños smaller than the other vegetables. 
  • If you like your salsa spicy, you can leave some of the seeds in the jalapeño for an extra kick. 
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Nutrition

Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 78mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 0.3mg
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