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

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!
Course Appetizer
Cuisine American
Keyword appetizer, black beans, corn, salsa
Prep Time 10 minutes
Servings 6
Author Kasey Schwartz


  • 15 oz black beans, drained and rinsed
  • 15 oz whole kernel corn, drained
  • 1 tablespoon olive oil
  • 1 to mato 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


  • In a large mixing bowl, stir together all the ingredients. Chill in the fridge until ready to serve.
  • The salsa can be stored in an airtight container in the fridge for up to 3 days.


If fresh corn is in season, that would be a delicious substitute— just cut it off the cob and toast it for 5 minutes in a skillet with a tablespoon of butter or olive oil before adding it to the rest of the ingredients.
If you prefer cilantro, feel free to substitute the parsley out!