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Overhead shot of Black Bean and Corn Salsa in bowl with tortilla chips.
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5 from 5 votes

Black Bean and Corn Salsa

This black bean and corn salsa is fresh, flavorful, and easy to make—perfect as a dip, side dish, or topping for your favorite meals.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: black bean and corn salsa
Servings: 6 servings
Calories: 203kcal
Author: Kasey Schwartz

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

Drain everything well: Excess moisture can water down the flavor, so be sure to thoroughly rinse and drain the beans and corn.
Let it marinate: Even just 30 minutes in the fridge helps the flavors blend beautifully.
Use fresh ingredients: Fresh lime juice and garlic make a big difference in taste.
Salt your tomatoes first: Letting diced tomatoes sit with a pinch of salt helps release excess liquid and keeps your salsa from getting watery.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 544mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1106IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg