Corn and Black Bean Salsa takes your typical salsa-and-chips appetizer to the next level. Instead of a sad, watery tomato-based salsa, this recipe is made with black beans, corn, and fresh vegetables, all tossed together with zesty lime juice. Perfect for picnics, backyard barbecues, or even school lunches!

Overhead shot of Black Bean and Corn Salsa in bowl with tortilla chips

Is It a Salad or a Salsa?

Sometimes I want to call this a Corn and Black Bean Salad because, if I’m being honest, it could go either way. You could totally serve it as a side dish with grilled chicken or fish, or use it as a salsa with chips. It’s versatile like that! Here are some of my other favorite ways to use this Corn and Black Bean Salsa:

A Tex-Mex inspired filling for lettuce cups
A quesadilla filling
For rolling up into burritos
As a taco topper
For jazzing up baked potatoes

Sweet Corn and Black Bean Salsa Recipe

While I love a good tomato salsa, let’s be real, a lot of times you make it and the tomatoes release water into the bowl and you’re left serving a soupy mess. (Womp womp.) There’s a tomato in this Corn and Black Bean Salsa, but the beans and corn are the stars of the show. This is a mild salsa, so everyone in the family can enjoy it—although if you like, you can add a minced jalapeño pepper for some heat.

Ingredients

Here’s what you’ll need to make this recipe for Corn and Black Bean Salsa:

Black beans – I suppose you could use pinto beans instead, but I think the color of black beans is a more appetizing combination with the corn.
Canned corn – I use canned corn, but you can also use frozen corn or fresh corn when it’s in season. (Fresh corn is a real treat!)
Olive oil – Avocado oil will work here too.
Tomato – It’s always tempting to grab one of those colorful heirloom tomatoes when you’re at the farmers’ market, but Roma tomatoes are actually best for making salsa because they release less water.
Bell pepper – Any type you like! Add a hot pepper too if you want to give your salsa a kick.
Red onion – No worries if you’re not a raw onion fan—the lime juice will pickle the onion as your salsa marinates, cutting some of that strong flavor.
Garlic – Use fresh cloves, not the powder.
Fresh parsley – Or, if you’re a traditionalist, swap in cilantro.
Limes – Lime juice brings it all together!
Salt and pepper – You can also add chili powder to taste to spice things up.

How to Make Easy Corn and Black Bean Salsa

1. Assemble

Place all of the ingredients in a large mixing bowl and stir them together until everything is well combined.

2. Refrigerate

Although you can serve the salsa right away, it’s best if it’s left to sit in the fridge for at least an hour, which allows the flavors to come together. Cover the bowl with plastic wrap and pop it in the fridge until you’re ready to serve. You can stir it once in a while to make sure the lime juice is evenly distributed.

3. Serve

Store the salsa for up to 3 days in the fridge. Serve with sturdy tortilla chips or your favorite Tex-Mex meal!

FAQ

How should you store Corn and Black Bean Salsa?

If you’re going to serve Corn and Black Bean Salsa shortly after making it, you can put it in the fridge in your mixing bowl and use plastic wrap to cover it. For longer storage, use a resealable plastic or glass container to keep the garlic and onion smells from permeating the rest of the food in your refrigerator!

Do you put vinegar in Corn and Black Bean Salsa?

You can! Some recipes for Corn and Black Bean Salsa use cider vinegar or white vinegar instead of lime juice. If you’d like to try that, use 3 tablespoons of vinegar.

How do you make Corn and Black Bean Salsa hotter?

You can add chili powder, cayenne pepper, or a minced fresh hot pepper to your Corn and Black Bean Salsa if you want it to be spicier. Even a dash of Tapatio or another hot sauce you have on hand will work for adding some heat.