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Black Bean and Corn Salsa

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This 10-minute Black Bean Salsa is made with canned black beans, sweet corn, bell peppers, red onion, and avocado. The cilantro, jalapeño, and lime give it authentic Mexican flavor. Serve this easy salsa with tortilla chips, in tacos, burritos, and over grilled meat.

tortilla chip in hand with black bean and corn salsa over blue background and white bowl of salsa

Black Bean Corn Salsa

One of my favorite Mexican party foods of all time is black bean corn salsa.

I absolutely love the texture of the beans and fresh produce combined with the distinct Mexican flavors of fresh cilantro, jalapeño, and lime juice.

This fun, Tex-Mex recipe dates back to my earliest beginnings as a deli/bakery manager in a health food store.

My co-manager, Kris, contributed her black bean corn salsa recipe to the deli and I’ll never forget how that stuff flew off the shelves!

It’s light, soooo flavorful, and loaded with nutrition!

I adapted her recipe and added bell peppers, instead of tomatoes, so that I could make it any season outside of tomato season.

Every time I make a black bean salsa, I think of Kris and those glorious college days where I got paid to play with food.

tortilla chip in hand with black bean and corn salsa over blue background with white bowl of salsa and white bowl of tortilla chips

How to make Black Bean and Corn Salsa

Step 1. Drain and rinse the canned black beans and thaw the corn (if frozen).

Step 2. Chop the bell peppers, onions, jalapeño pepper, and cilantro.

Step 3. Zest and juice lime and dice the avocado

Step 4. Combine all ingredients (except avocado) in a mixing bowl.

Step 5. Cover and chill until ready to serve, then add avocado…and devour!

What I love about a black bean salsa

  • easy to assemble and comes together in ten minutes
  • canned black beans are convenient to use and loaded with fiber and protein
  • it’s reduced-sodium friendly
  • naturally vegan and gluten-free
  • can be made a day or two in advance
  • uses everyday ingredients
  • everyone LOVES it!

chopped black bean salsa ingredients on brown cutting board

Black Bean Corn Salsa Ingredients:

  • canned black beans
  • frozen sweet corn
  • red bell pepper
  • red onion
  • jalapeño pepper
  • cilantro
  • fresh lime
  • salt and pepper
  • avocado

Tools I use to make this recipe:

hand holding tortilla chip with black bean and corn salsa over blue background and white bowl of salsa

Check out these other healthy Mexican recipes!

Loaded Black Bean Dip

Mexican Restaurant Style Salsa

Creamy Avocado Ranch Dressing and Dip

Peach Pico de Gallo Tomato Salsa

(top) tortilla chip in hand with black bean and corn salsa over blue background and white bowl of salsa (center) title text (bottom) chopped black bean salsa ingredients on brown cutting board

tortilla chip in hand with black bean and corn salsa over blue background and white bowls of salsa and tortilla chips
Print REcipe
4.96 from 24 votes

Black Bean and Corn Salsa

This 10-minute Black Bean and Corn Salsa is made with canned black beans, corn, bell peppers, red onion, and avocado. The cilantro, jalapeño, and lime give it authentic Mexican flavor. Serve black bean corn salsa with tortilla chips, in tacos, burritos, and over grilled meat.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1/2-cup servings
Calories 132kcal
Author Traci Antonovich

Ingredients

  • 1 15-oz can Reduced Sodium Black Beans drained and rinsed
  • 1 cup Corn fresh, frozen, or canned
  • 1/2 Red Bell Pepper diced
  • 1/4 medium Red Onion 1/2 cup diced
  • 1 jalapeño pepper seeded and diced
  • 1 Lime zested and juiced
  • 1/4 cup Cilantro finely chopped
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 Avocado diced

Instructions

  • In a mixing bowl, stir together BEANS, CORN, BELL PEPPER, ONION, JALAPENO PEPPER, LIME JUICE, CILANTRO, SALT, and PEPPER; cover and refrigerate until ready to serve.
  • To serve, gently fold in diced AVOCADO.
  • Serve with tortilla chips or as a topping for nachos, tacos, burritos.

RECIPE NOTES

Recipe yield: 4 cups
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Black Bean and Corn Salsa
Amount Per Serving (0.5 cup)
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 152mg7%
Potassium 386mg11%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 3g3%
Protein 3g6%
Vitamin A 746IU15%
Vitamin C 36mg44%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

hand holding tortilla chip with black bean and corn salsa over blue background and white bowl of salsa

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Comments

  1. Dana says

    5 stars
    Ou heck yes! This kind of reminds me of cowboy caviar, but better. Because hello, avocado! This is so so refreshing and exactly what I need this time of year to brighten things up. I’m kind of over comfort food now. I want light, bright, and warm-weather inspired!

    Reply

  2. Daniela says

    5 stars
    I love making a salsa bar for Cinco de Mayo parties or game day get togethers, and this black bean corn avocado salsa would be a great addition. I bet it would also be really easy to turn it into a meal by spooning it over some baked sweet potatoes and topping the whole thing with a dollop of sour cream. Great recipe!

    Reply

  3. Trish Bozeman says

    5 stars
    You know, I could eat this as a meal. Seriously, I’d eat this dip just like a salad! Love all of the ingredients and the addition of beans is perfection. SO GOOD!

    Reply

  4. Annemarie says

    5 stars
    What a perfect salsa for fresh corn! I love cutting the kernels off the cobs for salads, so making this salsa is right up my alley. And the colors are great too – the yellow, red, black, and green of the veggies makes eating healthy both fun and tasty.

    Reply

  5. Tracy says

    5 stars
    Thanks, Traci for inspiring this recipe! What a great memory. And a super delicious, fast, salsa. We brought this to a party and it was a huge hit!

    Reply

  6. Donna says

    5 stars
    Oh I love this as an afternoon snack before dinner is ready. So easy to whip up a big batch and have it hanging out in the fridge for a bit of a nibble instead of reaching for something I shouldn’t!

    Reply

  7. Annissa says

    5 stars
    What a beautiful salsa! The flavor combination makes my mouth water. Avocado is one of my favorite ingredients. This looks so satisfying, I don’t think I even need dippers for it. I might just spoon it over a salad and call it lunch!

    Reply

  8. Debra says

    5 stars
    10 minutes and loaded with homemade flavor? I’m in!! So simple, yet so much better than jarred salsa. Love that you can prep it in advance and just add the avocado last minute. Easy clean up when you have guests or take to someone else’s house.

    Reply

  9. Carmy says

    5 stars
    This looks perfect for game day! I love a good salsa, it sounds like such a refreshing bite! I wish I had a bowl of this right now actually.

    Reply

  10. Sean@Diversivore says

    5 stars
    This is nicely timed for me! I’m looking to use beans more and more (I love how fast I can have them ready in my Instant Pot), and I’m looking for better, healthier snacks. Great idea about leaving the avocado out until you’re closer to serving time. I can see how this would last quite a bit longer minus that ingredient. Cheers!

    Reply

    • Traci Antonovich says

      Thanks so much, Sean! We love cooking beans in our IP too…doing it right now, in fact! 🙂 Yep, this recipe gets ALL the beans into your diet. Cheers to you too!

  11. Marisa Franca says

    5 stars
    Your salsa looks delicious !! There is something about a Tex-Mex appetizer that no-one can resist. In fact we have all of the ingredients – they would be perfect for the Super Bowl party. I know the boys won’t be able to resist anything with black beans and corn. Just give them some nacho scoopers and they’re in hog heaven.

    Reply

  12. Lisa says

    5 stars
    Traci, the fresh flavors and healthy ingredients in this salsa look great for dipping, but also to spoon over a piece of grilled chicken or fish. I have a similar recipe, but it doesn’t have corn and includes a can of ro-tel. We make it any time we have company and people just plow through it. I’m excited to have a new version I can share. I am making up my shopping list now!

    Reply

  13. Gloria says

    5 stars
    I always have cans of black beans in the house. This sounds delicious…and I know it would be a hit on Mexican night. What a great “take along” to a pot luck too.

    Reply

  17. Elaine @ Dishes Delish says

    5 stars
    One of the things I most love about mid-April to early May is all of the delicious and fun Mexican recipes that come out! Your recipe definitely falls into the delicious and fun category!! I can not wait to try your recipe!!

    Reply

  18. April says

    5 stars
    Black beans are my favorite and we love them in salsas and many other foods. This would be perfect with fish too. Yum!

    Reply

  24. April says

    5 stars
    I love beans and love corn so I know black bean and corn salad must be good. Is it okay to use canned corn instead of frozen?

    Reply

    • Traci Antonovich says

      April, absolutely! Fresh, frozen, or canned works perfectly. I’ll make a note of it in the recipe…in fact, I think I’ll take out the “frozen” part LOL. No need for it to be that specific. Thanks for asking 🙂

  27. Veena Azmanov says

    5 stars
    Wow, this recipe looks delicious! I really like all the ingredients in this recipe! This is the perfect for me! I definitely want to try it ! Thank you for sharing this great recipe!

    Reply

  29. Emily says

    Hi there! I could have sworn I’ve been to this website before but after browsing through
    some of the post I realized it’s new to me. Nonetheless, I’m definitely delighted I found it and I’ll be book-marking and
    checking back frequently!

    Reply

    • Traci Antonovich says

      Great question! It holds up perfect for 48 hours or more, as long as you don’t add any avocados until you are ready to serve. At that point, dice your avos and give them a quick toss with the salad.

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