This black bean and corn salsa is one of the easiest recipes to make with only a handful of pantry staples. We were inspired to create this recipe by a similar salsa we had at a restaurant on vacation last year. The best part is that it requires minimal cleanup thanks to using one bowl, and the flavor is even better the next day if you make it in advance.
We love to serve it on top of ground beef tacos or just to serve it by itself with chips. You can customize it using fresh corn or adding some spice with cayenne or diced jalapeno. Get ready to make a double batch because it’s a bite that will be eaten quickly by a crowd.
Why you’ll love this recipe
- 6-ingredient flavorful salsa. This restaurant-quality salsa is so simple to make with a couple of ingredients.
- Pantry staples salsa recipe. What we love about this salsa is that we can always have the ingredients in the pantry ready to mix together in just 5 minutes.
- Versatile salsa that can be used as an appetizer, side dish, or condiment. We like to meal prep this recipe on a Sunday and use it throughout the week in so many ways.
Tips for Busy Cooks
It’s almost better to make this salsa with black beans and corn ahead of time to let the flavors marinate together for the best bite. This makes it ideal as a snack or condiment for family, or for entertaining a large crowd as an appetizer.
Key Ingredient Notes
- Black beans – Canned works great, be sure to drain and rinse them before using in the salsa.
- Canned corn – Drain and rinse the corn, if you want to use frozen and thawed that’s also delicious.
- Diced tomatoes with green chilis – Make sure to drain the tomatoes of excess liquid to make a nice salsa consistency. We love the kind with green chilies for a little bit of a kick.
- Lime juice – Adds a nice tangy taste and brightens all of the flavors.
- Ground cumin – A spice that adds warmth and a bit of lemony richness to the salsa.
- Freshly chopped cilantro – We love adding this fresh herb to any salsa recipe for it’s vibrant flavor.
How to make black bean and corn salsa
Step 1: Combine all of your ingredients in a medium mixing bowl. Use a fork or spoon to fold the ingredients together until well combined.
Step 2: Serve immediately or cover with plastic wrap and chill in the fridge until you are ready to serve it. Enjoy!
Expert Tips:
- Make sure you drain the beans, corn, and tomatoes well. This will help to make the texture of your salsa perfect every time.
- Add some spicy ingredients if desired. You can chop a jalapeno and remove the seeds for a little bit of a kick or stir in a pinch of cayenne pepper.
- Try adding chopped onions or scallions for another bit of flavor. This adds a bit more zing to the salsa with minimal prep added.
- Squeeze the lime juice fresh. We prefer fresh over bottled, it makes a big difference in the flavor of the dish.
What to serve with corn and black bean salsa
We love adding black bean corn salsa to any menu year-round. It’s so versatile to eat as an after-school snack, an appetizer on taco night, or as a condiment over fish. Here are some of our favorite dishes to serve it with:
Storage
Store in an airtight container in the fridge for up to 4 days. We like to set it out at room temperature for 10 minutes before enjoying to take the chill off. It’s not preferable to store salsa in the freezer as it will be watery when it thaws.
Black bean and corn salsa is the perfect recipe to make ahead of time since it will allow the flavors to meld a little bit for a more flavorful salsa to serve as a appetizer, snack, or condiment.
FAQs
Yes, if corn is in peak season, you can cut the kernels off the cob and fold them into the salsa.
It’s easy to make this salsa in advance; in fact, the flavors will be better the next day if you do so.
Yes, just be sure they are very ripe. If they are out of season, we recommend using canned tomatoes that are drained well of excess liquid.
More delicious side dish recipes
Black Bean and Corn Salsa
Ingredients
- 1 (15oz) can black beans drained
- 1 (15oz) can corn drained
- 1 (10oz) can diced tomatoes with green chilis drained
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon table salt
- ¼ cup freshly chopped cilantro
Instructions
- In a medium bowl, combine all the ingredients. Use a fork or spoon to fold the ingredients together until well combined.
- Serve immediately or cover with plastic wrap and chill in the fridge until you are ready to serve it. Enjoy!
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Notes
– Store in an airtight container in the fridge for up to 4 days. We like to set it out at room temperature for 10 minutes before enjoying to take the chill off. It’s not preferable to store salsa in the freezer as it will be watery when it thaws.
– Black bean and corn salsa is the perfect recipe to make ahead of time since it will allow the flavors to meld a little bit for a more flavorful salsa to serve as an appetizer, snack, or condiment.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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