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 features black beans, corn, and fresh vegetables, all tossed together with zesty lime juice. It’s perfect for picnics, backyard barbecues, or even school lunches!
Sweet Corn and Black Bean Salsa Recipe
I love a good tomato salsa recipe. However, a lot of the time the tomatoes release water into the bowl, leaving you with a soupy mess. That’s where this black bean and corn salsa recipe comes in to save the day!
A mild salsa, it features tomatoes, but beans and corn are the stars of the show. As a result, it’s flavorful, refreshing, and never soggy! And you can easily mix and match different ingredients to amplify the flavor and make the recipe your own.
Honestly, sometimes I want to call this a salad because it can go either way. However, no matter how you serve it, it’s sure to be a hit!
Recipe Ingredients
To print: see recipe card below.
- 15 ounces black beans – Make sure to drain and rinse your beans to prevent the salsa from becoming soggy.
- 15 ounces corn – I used canned corn, but you can use frozen or fresh corn kernels.
- 1 tablespoon olive oil – Avocado works well, too.
- 1 tomato – Roma tomatoes work best for this recipe because they release less water than other varieties. However, if needed, Heirloom tomatoes will also work.
- 1 bell pepper – Use any color you like best!
- 1/2 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.
- 2 garlic cloves – Use fresh, whole cloves, not pre-minced or powdered varieties.
- 2 tablespoons fresh parsley
- 2 limes, juiced
- Salt and pepper to taste
Variations
- Add a hot pepper, like chopped jalapeños to give the salsa a bit of kick.
- Swap the parsley with fresh cilantro for a slightly brighter taste.
- Add a dash of cumin or chili powder for extra warmth.
- Enhance the heat with cayenne pepper or a dash of hot sauce.
- Swap the lime juice with apple cider vinegar or white vinegar.
Directions for How to Make Easy Corn and Black Bean Salsa
- Combine: Add all the ingredients to a large mixing bowl, and gently stir to combine.
- Chill: Cover the bowl, and transfer it to the fridge to chill until you’re ready to serve.
Serving Suggestions
Of course, you can enjoy this recipe as a side dish or appetizer with tortilla chips or veggie sticks for dipping. Or, use it to jazz up main courses! Some of our favorite ways to put it to use are:
- As a filling in lettuce cups
- Stuffed in or on top of quesadillas
- Rolled into burritos
- As a taco topper
- On top of baked potatoes
How to Store
Store leftover salsa in an airtight container in the fridge for up to three days. I do not recommend freezing this recipe!
Quick Tip
Dice your tomatoes ahead of time, and sprinkle them with salt. Then, let them sit for about 10 minutes. This will extract the extra liquid, preventing your salsa from becoming soggy!
Black Bean and Corn Salsa
Equipment
- 1 Large mixing bowl
Ingredients
- 15 ounces black beans, drained and rinsed
- 15 ounces whole kernel corn, drained
- 1 Tablespoon olive oil
- 1 tomato diced
- 1 bell pepper diced
- ½ red onion diced
- 2 cloves garlic minced
- 2 Tablespoons fresh parsley chopped
- 2 limes juiced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, stir together all the ingredients. Chill in the fridge until ready to serve.15 ounces black beans, drained and rinsed, 15 ounces whole kernel corn, drained, 1 Tablespoon olive oil, 1 tomato, 1 bell pepper, ½ red onion, 2 cloves garlic, 2 Tablespoons fresh parsley, 2 limes, Salt and pepper
- The salsa can be stored in an airtight container in the fridge for up to 3 days.
Notes
If you prefer cilantro, feel free to substitute the parsley out!
Nutrition
Did you make this Corn and Black Bean Salsa recipe? Let us know how it turned out with a rating and comment!
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