Black Bean & Corn Salsa
Posted Apr 19, 2024, Updated Apr 26, 2024
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This Black Bean and Corn Salsa is a light and delicious dip that’s a perfect appetizer for taco nights. It’s easy to make in 10 minutes!
We have taco night every week featuring many of our favorite Mexican Recipes, and this Black Bean & Corn Salsa is on the regular rotation. It’s healthy and fresh and so easy to make (also try homemade salsa & pineapple salsa)!
In this recipe, black beans, corn, tomatoes, onions and garlic are tossed with a simple cilantro & lime dressing for an absolute flavor explosion that will keep you coming back for more.
Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.
Black Bean & Corn Salsa: Ingredients & Substitutions
- Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe.
- Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
- Red onion. white or yellow onion both work well too.
- Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
- Olive oil. avocado oil is a good substitute.
- Lime juice. Fresh or bottled are both great choices.
- Honey. you can use sugar or maple syrup in place of honey.
- To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper.
How to Make Black Bean and Corn Salsa
Follow along as we walk through this recipe step-by-step, don’t forget to watch the video too.
Begin by making the dressing. Whisk the olive oil, lime juice and honey together in a small bowl, then set aside.
Next, combine the black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper in a large bowl.
Then, stir to combine.
Once the ingredients are well-mixed, pour the dressing over the contents of the bowl and stir to combine.
Then, cover the black ben corn salsa and let chill for at least 1 hour in the refrigerator – this allows the flavors to blend really well.
Serve
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve chilled with your favorite chips.
I suggest serving it as an appetizer to your favorite Mexican Recipes!
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Black Bean & Corn Salsa FAQS
Yes, you can easily double the ingredients and make a larger batch of this recipe.
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Black Bean and Corn Salsa
Ingredients
- 15 oz black beans drained and rinsed
- 3 tomatoes finely diced (about 13 oz)
- ½ cup red onion finely diced
- 1 Tablespoon minced garlic
- 2 cups sweet corn
- ½ cup fresh cilantro finely chopped
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice
- 1 teaspoon honey
Instructions
- In a small bowl whisk together olive oil, lime juice, and honey.
- In a large bowl combine black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper and stir to combine.
- Pour the lime juice mixture over the contents of the bowl and stir to combine.
- Cover and chill for at least 1 hour in the refrigerator.
- After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.
Video
Notes
- Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe.
- Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
- Red onion. white or yellow onion both work well too.
- Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
- Olive oil. avocado oil is a good substitute.
- Lime juice. Fresh or bottled are both great choices.
- Honey. you can use sugar or maple syrup in place of honey.
- To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
