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Cherry Tomato Corn Salsa

This cherry tomato corn salsa is as easy as can be and a great appetizer when served with gluten-free tortilla chips. Filled with corn, black beans, tomatoes and more - you can't go wrong. Gluten-free, dairy-free, and vegan.
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Course: Appetizer
Cuisine: American, Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 147kcal
Author: Megan


  • 15 oz. container cherry tomatoes (about 3 cups, cut in half or quarters)
  • 1 cup red onion (diced small (about 1/2 red onion))
  • 2 tbsp cilantro (chopped)
  • 15 oz corn (canned)
  • 15 oz black beans (canned, rinsed and drained)
  • 2 tbsp lime juice
  • 1 tbsp avocado or olive oil
  • 1/2 tsp salt


  • In a medium sized bowl, mix ingredients until combined.
  • Refrigerate until ready to eat.
  • Serve with tortilla chips, on tacos, or along side protein of choice.


This recipe makes quite a bit of salsa, perfect for parties. You can easily halve the recipe if you are making it just for yourself, but I like to make a big batch and use it throughout the week in different ways!


Calories: 147kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Sodium: 152mg | Potassium: 420mg | Fiber: 6g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 16.3mg | Calcium: 22mg | Iron: 1.7mg
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