This Black Bean Corn Salsa is fresh, colorful, and packed with bright flavor. Sweet corn, hearty black beans, and crisp vegetables are tossed with lime juice, garlic, and cilantro for a simple, vibrant dish that works as both a dip and a side. It’s quick to make, easy to customize, and perfect for everything from casual snacking to serving alongside your favorite meals. We love serving this with our homemade tortilla chips.
Why You’ll Love This Recipe
This salsa comes together in minutes using simple ingredients, but delivers big flavor. The combination of sweet corn, tangy lime, and a little heat from jalapeño keeps it balanced and refreshing, while the beans add enough substance to make it satisfying.
Tips for Success
- Drain the beans and corn well to keep the salsa from becoming watery.
- Let it rest before serving so the flavors have time to blend.
- Adjust jalapeño to your preferred spice level.
- Use fresh lime juice for the best flavor.
How to Serve
Serve chilled or at room temperature with:
- Tacos or quesadillas
- Roasted chicken or steak bites
- Rice bowls
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. Stir before serving to redistribute the juices.
Black Bean and Corn Salsa
Ingredients
- 1 can (15.25 ounces) black beans, drained and rinsed
- 2 cans cans, 15.25 ounces each sweet corn, drained
- 1 medium Roma tomato, diced
- 1 medium medium red onion, diced (about 1 cup)
- 1 large jalapeño, seeded and diced (about ¼ cup)
- 3 tablespoons cilantro, chopped
- Juice of 2 limes
- 1 green onion, finely diced (about 1 tablespoon)
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
Instructions
- In a large bowl, combine all ingredients.
- Mix until everything is evenly distributed.
- Cover and refrigerate for at least 15 minutes before serving to allow the flavors to develop.
- Serve chilled or at room temperature.
This recipe was inspired by iamhomesteader.com’s Black Bean and Corn Salsa.
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