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This Black Bean Corn Salsa is incredibly light and fresh and is ready in under 10 minutes! It’s delicious on its own with tortilla chips, or as a side to your favorite meal.
Black Bean Corn Salsa is the perfect end-of-summer side dish. It’s a “throw everything in a bowl and stir” kind of recipe, which are my personal favorites. Zero cooking required, and the whole thing should come together in about 10 minutes.
Recipe features
- It’s light and fresh, and pairs well with tacos or enchiladas.
- Incredibly easy to put together, with minimal chopping required.
- Eat it straight out of the bowl with your favorite chips!
Ingredients
Black beans – Canned; drained and rinsed. I wouldn’t use dried beans as this is meant to be a quick recipe.
Corn – Preferably fresh corn or frozen corn that’s been thawed. Canned corn works in a pinch, but I don’t think the flavor is as good. Corn is one of the main ingredients, so we want the flavor to be optimal if possible!
Tomatoes – Using canned fire roasted diced tomatoes with green chiles provides more flavor and a little spice. However, you can sub diced fresh vine ripe tomatoes instead if you prefer.
Cilantro – No substitution.
Onions – Using both red onion and green onion is best!
Bell pepper – I used red bell pepper, but green bell pepper could work if needed.
Garlic – Fresh garlic cloves are the way to go rather than pre-minced garlic in a jar.
Lime juice – Always use freshly squeezed lime juice if possible.
Spices – We’re keeping it simple and only using cumin and salt.
Avocado – Optional but always a good idea, plus it adds a nice creamy texture to the dip.
Instructions
Step 1: Mix ingredients. Begin by adding the beans, corn, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic to a large bowl.
Step 2: Whisk “dressing”. Next, whisk the lime juice, olive oil, cumin, and salt to a small bowl or glass measuring cup and whisk to combine.
Step 3: Serve. Pour the lime juice mixture over the veggies and gently toss to combine. Last, stir in the avocado. Do a quick taste and add extra salt and/or lime juice, then enjoy with your favorite tortilla chips.
Tips and tricks
- The avocado is optional; if you’re making this ahead of time, don’t add the avocado until right before you’re ready to serve it. Otherwise, the avocado may brown.
- Add-ins: Want to make it spicy? Add a diced jalapeño (with the seeds) in with the other ingredients. Want to make it even more delicious? Add ¼ cup (or more) of cotija cheese or queso fresco.
- Serve this salsa on its own, overtop of blackened chicken or on top of salad.
Tip
I used frozen corn because it’s easiest; however, I think fresh corn kernels (corn cut off the cob) would be delicious, especially if you’re making this in the summer. You could even use blackened corn if you want to take it up a notch.
Storage
Refrigerator: Store salsa in a sealed container in the fridge for up to 4 days.
More easy appetizers
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Black Bean Corn Salsa
This Black Bean Corn Salsa is incredibly light and fresh and is ready in under 10 minutes! It’s delicious on its own with tortilla chips, or as a side to your favorite meal.
Servings:
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Instructions
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Add the black beans, corn, diced tomatoes, cilantro, green onions, red onion, red bell pepper, and garlic cloves to a large bowl and mix together.
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Whisk the lime juice, olive oil, salt, and cumin together, then pour over the salsa. Last, stir in the avocado.
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Serve this salsa with your favorite tortilla chips or fresh veggies. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 252mg | Potassium: 488mg | Fiber: 9g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg
