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Black Bean and Corn Salsa

This Black Bean and Corn Salsa recipe is perfect for summer barbecues or Mexican dinner night! It is full of flavor and so colorful

This salsa is so versatile and goes with so many dishes. You can use it for a chips and salsa appetizer, or add it to your main meal.

Black beans, corn, onion, and bell pepper are mixed in a delicious dressing of olive oil, lime juice, seasoning and cilantro. Cilantro is one of my favorite herbs. It is so refreshing!

Black Bean and Corn Salsa

Black Bean and Corn Salsa Ingredients

To make this easy salsa recipe, you will need the following ingredients (scroll down to the recipe below for precise amounts):

  • Canned Black Beans
  • Canned Corn
  • Red Onion
  • Red Bell Pepper
  • Scallions
  • Cilantro
  • Extra Virgin Olive Oil
  • Limes: Out of limes? Use lemon juice instead.
  • Seasonings: Dried Oregano, Smoked Paprika (or cumin), Salt and Pepper
Black Bean and Corn Salsa Ingredients

How to Make Salsa

Black Bean and Corn Salsa is simple to make. Be sure to chop the veggies pretty small.

  1. Prepare the veggies. Place black beans, corn, red onion, red bell pepper, scallions and cilantro in a large bowl. Mix thoroughly, set aside.
  2. Make sauce. Add extra virgin olive oil, lime juice, dried oregano, smoked paprika and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated. You can add more olive oil as needed. I don’t like to add too much because the leftovers get “soupy” when sitting for a while.
  3. Toss the ingredients. Pour the liquid mixture over the salsa and mix thoroughly so the salsa is evenly coated. If desired, add additional salt and pepper, to taste.
  4. Chill. Cover and refrigerate for at least one hour before serving. If you added to much of the liquid mixture, you can drain it through a colander. I prefer just enough liquid to make the salsa wet, but not dripping.
Corn Salsa Recipe

What to Serve with Salsa

This salsa is so good and it can be served with almost anything! Here are my favorite ways to eat black bean and corn salsa:

  • With tortilla chips as a dip. Any chips will work, but I love Scoops or lime chips.
  • As a topping on Tex-Mex Burgers
  • Over Steak Tacos
  • In a Burrito
  • As a compliment to seasoned, grilled Chicken Breast
  • or eat it by itself!
Black Bean and Corn Dip

How Much Does This Recipe Make?

This chunky salsa recipe makes 2 1/2 cups of salsa, about 10 servings. Feel free to double it for a crowd.

Storage Instructions

If you have leftovers, you can keep in the fridge in an air-tight container.

Black Bean and Corn Salsa Recipe

Black Bean and Corn Salsa Recipe

Yield: 4 Cups
Prep Time: 10 minutes
Total Time: 10 minutes

This Black Bean and Corn Salsa recipe is perfect for summer barbecues or Mexican dinner night! It is full of flavor and so colorful.

Ingredients

Instructions

  1. Place black beans, corn, red onion, red bell pepper, scallions and cilantro in a large bowl. Mix thoroughly, set aside.
  2. Add extra virgin olive oil, lime juice, dried oregano, smoked paprika and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated.
  3. Pour liquid mixture over salsa and mix thoroughly so the salsa is evenly coated. If desired, add additional salt and pepper, to taste.
  4. Cover and refrigerate for at least one hour before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 326mgCarbohydrates: 23gFiber: 6gSugar: 4gProtein: 6g

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