Black Bean & Corn Salsa

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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!

a bowl of Black Bean and Corn Salsa with two chips

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.

a bowl of Black Bean and Corn Salsa with chips

Black Bean & Corn Salsa: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Black Bean and Corn Salsa recipe
  • 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.
up close photo of a hand dipping a chip into Black Bean and Corn Salsa

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.

two photos showing how to make the dressing for this Black Bean and Corn Salsa recipe

Next, combine the black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper in a large bowl.

Black Bean and Corn Salsa in a large bowl before mixing

Then, stir to combine.

two photos showing mixing Black Bean and Corn Salsa ingredients together

Once the ingredients are well-mixed, pour the dressing over the contents of the bowl and stir to combine.

two photos showing how to make black bean corn salsa - adding the dressing

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.

Black Bean Corn Salsa in a bowl with a wooden spoon

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!

black bean corn salsa in a bowl garnished with cilantro

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

a chip being dipped into a bowl of Black Bean Corn Salsa

Black Bean & Corn Salsa FAQS

Can I double this recipe?

Yes, you can easily double the ingredients and make a larger batch of this recipe.

How much protein is in black bean and corn salsa?

a bowl of Black Bean and Corn Salsa garnished with cilantro

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Black Bean and Corn Salsa

Laura
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!
5 from 3 votes
Course Appetizer, dip, Side Dish
Cuisine Mexican
Servings 10 Servings
Calories 114
Prep Time10 minutes
Chilling1 hour
Total Time1 hour 10 minutes

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

Ingredient Notes/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
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Serving: 0.5cup | Calories: 114kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 336mg | Fiber: 5g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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