Black Bean and Corn Salsa (25-Minute Appetizer)

This black bean and corn salsa is simple and flavorful, made with a combination of fresh and shelf-stable ingredients in 25 minutes. It’s simple enough for a weeknight and the perfect thing to pull together for last minute guests. Perfection not required.

Black Bean and Corn Salsa is a hearty, versatile dish best enjoyed as a dip or topper for tacos, nachos, grilled meats, or a salad. The crunchy texture and bright flavors come together in 25 minutes and will delight every guest around your table.

I love a salsa that holds its own as a dip, topping, or salad – and this recipe does all three beautifully. Bring a double batch of this Black Bean and Corn Salsa to your next Sunday football gathering or elevate mid-week tacos. It’s made with simple ingredients, requires just a bit of chopping, and the scrumptious result will have you and your family craving this dish on repeat.

Why We Love This Recipe

• Crunchy texture, packed full of fresh veggies in every bite
• Bright, citrus flavor
• Simple to make, quick to the table
• Perfect for hosting last-minute guests
• Scales for a crowd by simply adding more of the ingredients you have on hand

What You’ll Need

Here’s the list of ingredients:

• Black beans: Canned is perfect here. Drain and rinse them well to keep the salsa bright colorful.
• Corn: Fresh kernels from the cob are sweetest in summer, and thawed frozen corn works year-round. Canned corn also works well! Use as-is or for a smoky note, char it in a dry skillet for a few minutes first.
• Tomatoes: Fresh, diced, and strained to avoid too much liquid getting into the salsa.
• Red onion: Dice it similarly in size to the other ingredients, or smaller, so it seasons every bite without taking over completely. Letting the diced onions and raw garlic rest in the lime juice while you prepare other ingredients helps soften their potency without compromising the flavor.
• Red bell pepper: Adds crunch and color. Orange or yellow work just as well. Avoid green bell peppers as they are less flavorful.
• Jalapenos: Remove the seed for less heat or leave them in for a gentle warmth. Serrano peppers are a great substitute if you prefer a spicier salsa.
• Garlic: Grated garlic gives the strongest flavor as it releases the essence of each clove. For a more subtle, but flavor-forward garlic note – try using roasted garlic or my Homemade Garlic Confit. The depth of flavor is incredible.
• Fresh cilantro: Chop the tender stems along with the leaves for more flavor. Not a cilantro fan? Use flat-leaf parsley and a little extra lime instead.
• Fresh lime juice: Fresh is critical. Bottled citrus juices can taste flat in a raw salsa and take away from the amazing flavor of the dish.
• Cumin, red chili flakes, and Kosher salt: A few simple spices to pull everything together.

How to Make this Black Bean and Corn Salsa Dip Recipe

1. Prep and drain the tomatoes. Dice the tomatoes into 1/4-inch pieces and place in a fine-mesh sieve or colander over a bowl. Let them drain while you prep everything else.

2. Marinate the onions and garlic. Juice the limes into a large mixing bowl. Dice the red onion to match the tomatoes, then finely grate the garlic with a Microplane (or mince it finely with a sharp knife). Add both to the lime juice, stir, and set aside.

2. Prep the beans and corn. Rinse and drain the black beans and add to the large mixing bowl along with the onions and garlic. If using canned corn, rinse and drain it too. If using frozen, thaw it first. Sauté the corn kernels in a dry skillet over medium heat until lightly browned. Allow to cool to room temperature before adding to the large bowl.
3. Dice the peppers. Dice the bell pepper and jalapenos to match the tomatoes removing the white membranes and seeds. For a spicier salsa, keep some or all of the jalapeno seeds. Add the peppers to the large bowl.
4. Combine and season. Add the drained tomatoes and spices – chili powder, cumin, red pepper flakes, and kosher salt to the large bowl.
5. Chop and add the cilantro. Finely chop the cilantro, including any tender stems and add to the bowl.
6. Rest, taste, and serve. Let the salsa sit for at least 10 minutes so the flavors meld. Taste and adjust with more salt or lime juice, store in the refrigerator until ready to serve. Enjoy with tortilla chips for dipping. Enjoy!

Tips for Success

• If you want a sweeter, smoky, or charred note, sauté the corn in a dry skillet for 3-5 minutes until it is golden brown (or darker for a more pronounced flavor).
• If you’re using canned corn, notice the saltiness it brings to the dish and consider starting with less kosher salt than is called for and adding more to your taste. This is a good tip anytime we’re using shelf-stable ingredients as they often include a fair amount of sodium.
• As with any of the recipes I share, if you aren’t a fan of one of the ingredients, please leave it out. You can substitute it by using more of one of the other ingredients that you do love. Recipes are meant to be starting points for your own adventure.

Gathering Notes

• Bring to a potluck, serve at your next casual football gathering, or make for Tuesday night tacos. Your family and guests will devour it!
• To serve a crowd: Double the recipe and use a larger bowl.
• Make this salsa up to 1 day in advance of serving. Consider leaving the tomatoes separate and mixing in just before serving to preserve the texture and consistency of the salsa.
• Serve with my Fresh Mango Salsa and Spicy Jalapeno Salsa for a colorful salsa trio!
• Serve as a bright, flavorful appetizer “dip,” or as a topper for grilled meats, tacos, or nachos.
• This dish is naturally plant-based (vegan) and gluten-free which makes it an incredible, hostable dish as most anyone can enjoy it without a worry.

Variations and Swaps

• Bean swap: In place of black beans, try black-eyed peas or pinto beans for a change in flavor and texture.
• If you want a smoother salsa, set the beans and corn aside and pulse the remaining ingredients in a blender until smooth. Then gently combine the blended salsa with the beans and corn to serve.

Make Ahead, Storage & Freezing: Black Bean and Corn Salsa

• Stores safely at room temperature for 2 hours.
• Fridge: In an airtight container up to 5 days (but is best enjoyed days 1-3)
• Freeze: This salsa is best enjoyed fresh, not frozen.

Black Bean and Corn Salsa Frequently Asked Questions (FAQ)

More for Your Gathering Table

• If you love this recipe, be sure to check out our growing collection of delicious and hostable small bites, and salads & sides.

Black Bean and Corn Salsa

Amber Dawn | The Host Notes

This black bean and corn salsa is simple and flavorful, made with a combination of fresh and shelf-stable ingredients in 25 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Resting Time 10 minutes mins

Course Appetizer, Side Dish

Cuisine American, Mexican, Southwest

Servings 8 people

Calories 94 kcal

Equipment

• Chef's knife
• Cutting board or butcher block
• Fine mesh sieve or colander
• Small bowl
• Citrus juicer optional
• Rubber spatula or wooden stirring spoon
• Large bowl
• Microplane grater or use a knife to finely dice
• Can opener
• Skillet or frying pan
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 15 ounces can black beans drained
• 1 cups corn fresh, frozen, or canned (drain)
• 3 large tomatoes fresh, diced
• 1 medium red onion diced
• 1 medium red bell pepper diced
• 2-3 jalapenos or serranos diced, seeds optional
• 2 cloves garlic finely grated or chopped
• 1 bunch fresh cilantro about 1 cup chopped
• 2-3 large limes or about ⅓ cup fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red chili flakes
• 1 teaspoon kosher salt plus more to taste

Instructions

 

• Prep and drain the tomatoes. Dice the tomatoes into 1/4-inch pieces and place in a fine-mesh sieve or colander over a bowl. Let them drain while you prep everything else.
• Marinate the onions and garlic. Juice the limes into a large mixing bowl. Dice the red onion to match the tomatoes, then finely grate the garlic with a Microplane (or mince it finely with a sharp knife). Add both to the lime juice, stir, and set aside.
• Prep the beans and corn. Rinse and drain the black beans and add to the large mixing bowl along with the onions and garlic. If using canned corn, rinse and drain it too. If using frozen, thaw it first. Sauté the corn kernels in a dry skillet over medium heat until lightly browned. Allow to cool to room temperature before adding to the large bowl.
• Dice the peppers. Dice the bell pepper and jalapenos to match the tomatoes, removing the white membranes and seeds. For a spicier salsa, keep some or all of the jalapeno seeds. Add the peppers to the large bowl.
• Combine and season. Add the drained tomatoes and spices – chili powder, cumin, red pepper flakes, and kosher salt to the large bowl.
• Chop and add the cilantro. Finely chop the cilantro, including any tender stems and add to the bowl.
• Rest, taste, and serve. Let the salsa sit for at least 10 minutes so the flavors meld. Taste and adjust with more salt or lime juice, store in the refrigerator until ready to serve. Enjoy with tortilla chips for dipping. Enjoy!

Nutrition

Serving: 0.5cupCalories: 94kcalCarbohydrates: 19gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 510mgPotassium: 413mgFiber: 6gSugar: 4gVitamin A: 1155IUVitamin C: 38mgCalcium: 40mgIron: 2mg

Keyword Dip, Farmers Market, Fresh, Pico de Gallo, Salsa, Veggies

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