Corn and Black Bean Salsa

Corn and Black Bean Salsa is a colorful, zesty mix of sweet corn, hearty black beans, and fresh vegetables tossed in a tangy lime dressing. It’s the perfect dip for tortilla chips, a vibrant topping for tacos and grilled meats, or a refreshing side dish for any summer meal.

Why You’ll Love This Recipe

• Bright and Fresh: Loaded with fresh ingredients that pop with flavor.
• Quick and Easy: Ready in just 10 minutes—no cooking required.
• Nutritious: High in fiber, plant-based protein, and vitamins.
• Versatile: Use it as a dip, side, taco topping, or even salad.
• Make-Ahead Friendly: Tastes even better after chilling, as the flavors meld.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can black beans, drained and rinsed
• 1 can sweet corn, drained (or 1½ cups fresh/frozen corn)
• 1 cup diced tomatoes (fresh or canned, drained)
• ½ red onion, finely chopped
• 1 jalapeño, deseeded and minced
• ¼ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• Salt and pepper, to taste

Directions

this recipe

1. In a large bowl, combine black beans, corn, tomatoes, red onion, jalapeño, and cilantro.
2. In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the bean and corn mixture.
4. Toss gently to combine until evenly coated.
5. Let sit for at least 15–30 minutes for flavors to meld (optional but recommended).
6. Serve chilled or at room temperature.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Add Avocado: Mix in diced avocado for creamy texture—just before serving.
• Fruity Twist: Add mango, pineapple, or peach for sweet contrast.
• Cheese Lover: Top with crumbled feta or cotija for extra flavor.
• Spicy Salsa: Use serrano peppers or add a dash of cayenne for heat.
• Southwest Style: Toss in chopped bell peppers or roasted poblano for depth.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Note: Stir before serving to redistribute dressing and juices.
• Freezing: Not recommended, as fresh ingredients lose texture after thawing.

FAQs

Can I use fresh corn instead of canned?

Yes, grilled or boiled corn cut off the cob works great.

Is this salsa spicy?

It’s mildly spicy. Adjust jalapeño or omit for less heat.

What can I serve this with?

Tortilla chips, tacos, burritos, grilled meats, or even spooned over salads.

Can I make this ahead of time?

Yes, and it’s even better after chilling for an hour or more.

Is it vegan and gluten-free?

Yes, naturally vegan and gluten-free.

Can I substitute lime juice?

Use lemon juice in a pinch, though lime adds the best flavor.

How long does it last in the fridge?

Up to 3 days. The flavor improves, but ingredients may soften over time.

What type of tomatoes work best?

Roma or grape tomatoes work well; canned diced tomatoes (drained) are also fine.

Can I use frozen corn?

Yes, just thaw and drain before adding to the salsa.

How do I reduce the onion’s sharpness?

Soak chopped onion in cold water for 10 minutes, then drain before adding.

Conclusion

Corn and Black Bean Salsa is a quick, healthy, and endlessly versatile dish that brings bold flavor and bright color to your table. Whether you’re hosting a party or just want a fresh side, this salsa is a go-to favorite that’s simple to prepare and always a hit.

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