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.
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.
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!
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:
Check out these other healthy Mexican recipes!
Mexican Restaurant Style Salsa
Creamy Avocado Ranch Dressing and Dip
Peach Pico de Gallo Tomato Salsa
Black Bean and Corn Salsa
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
Nutrition
Traci Antonovich
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Dana says
02/04/2019 at 5:51 pmOu 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!
Traci Antonovich says
02/04/2019 at 8:25 pmThanks Dana! I’m right there with you on being ready for warm-weather foods. Can’t wait for the new season! 🙂
Daniela says
02/04/2019 at 4:01 pmI 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!
Traci Antonovich says
02/04/2019 at 8:24 pmThanks Daniela! Yep, it’s very versatile like that 🙂
Trish Bozeman says
02/04/2019 at 3:08 pmYou 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!
Traci Antonovich says
02/04/2019 at 8:23 pmThanks so much, Trish! I’ve eaten this one as a salad many times! It’s the perfect snack too 🙂
Annemarie says
02/04/2019 at 9:09 amWhat 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.
Traci Antonovich says
02/04/2019 at 8:22 pmThanks Annemarie! Yep, I love fresh corn in the summer…it’s my go-to for sure! 🙂
Tracy says
02/03/2019 at 9:25 pmThanks, 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!
Traci Antonovich says
02/04/2019 at 8:21 pmAwesome and thank YOU Tracy! So glad it was such a hit! 🙂
Donna says
02/03/2019 at 6:31 pmOh 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!
Traci Antonovich says
02/04/2019 at 8:20 pmThanks Donna! It is the perfect snack food…have used it that way many many times 🙂
Annissa says
02/03/2019 at 6:20 pmWhat 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!
Traci Antonovich says
02/04/2019 at 8:19 pmThanks so much, Annissa! Love hearing those words 🙂
Debra says
02/03/2019 at 3:35 pm10 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.
Traci Antonovich says
02/04/2019 at 8:19 pmThanks Debra! Yep, all the flavor is in this one! 🙂
Carmy says
02/03/2019 at 1:12 pmThis 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.
Traci Antonovich says
02/04/2019 at 8:18 pmThanks Carmy! Come on over! 🙂
Sean@Diversivore says
02/03/2019 at 10:02 amThis 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!
Traci Antonovich says
02/03/2019 at 12:15 pmThanks 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!
Marisa Franca says
02/03/2019 at 9:00 amYour 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.
Traci Antonovich says
02/03/2019 at 9:03 amThanks so much, Marisa! Haha, I’m right there with the boys…I inhale this stuff! 🙂
Lisa says
02/02/2019 at 7:48 amTraci, 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!
Traci Antonovich says
02/02/2019 at 9:17 amYay Lisa…I’m excited to hear it! This is absolutely one of our fav recipes of all time! Hope you love it like we do 🙂
Gloria says
02/01/2019 at 2:44 pmI 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.
Traci Antonovich says
02/01/2019 at 8:43 pmThanks Gloria! Yep, perfect pot luck dish for any Mexican themed event! 🙂
Danielle says
04/12/2018 at 11:23 amThis just sounds so fresh and delicious. Plus being healthy is a nice bonus 🙂
Traci Antonovich says
04/12/2018 at 3:15 pmThanks Danielle…you’re right…super bonus 🙂
sue | theviewfromgreatisland says
04/12/2018 at 9:02 amI’ve been known to make entire meals out of salsa, so this is right up my alley!
Traci Antonovich says
04/12/2018 at 3:14 pmThanks Sue! I’m right there with you 🙂
Denisse | Le Petit Eats says
04/12/2018 at 8:44 amYum! I’d have a hard time sharing this with anyone else!
Traci Antonovich says
04/12/2018 at 3:13 pmHaha thanks Denisse…that’s a nice compliment 🙂
Elaine @ Dishes Delish says
04/12/2018 at 7:47 amOne 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!!
Traci Antonovich says
04/12/2018 at 3:11 pmAww thanks Elaine! I’m right there with you on the Mexican recipe blast! 🙂
April says
04/12/2018 at 7:44 amBlack beans are my favorite and we love them in salsas and many other foods. This would be perfect with fish too. Yum!
Traci Antonovich says
04/12/2018 at 3:10 pmThanks April…they’re a favorite of ours too! So versatile! 🙂
Beth says
04/03/2018 at 9:24 amThis salsa looks perfect! I love beans in my salsa. Absolutely, why not for dinner?
Traci Antonovich says
04/04/2018 at 2:05 pmHaha thanks, Beth! Love beans in salsa too! 🙂
Sandi says
04/03/2018 at 9:16 amYou are making me want to eat salsa for breakfast…that closeup of the chip with salsa, OMG!
Traci Antonovich says
04/04/2018 at 2:05 pmHaha Sandi thanks…I love your comment! 🙂 It gets me every time too LOL
Jenn L says
04/03/2018 at 9:11 amThis deliciousness would totally spoil my appetite for dinner too but WORTH IT!!!
Traci Antonovich says
04/04/2018 at 2:04 pmLOL Thanks Jenn! I may or may not have eaten this for dinner…and nothing else…except chips 😉
georgie says
04/03/2018 at 8:38 ammmmmm yum! i never would have thought to put black beans in a salsa! love it! looks really fresh and flavourful!
Traci Antonovich says
04/04/2018 at 2:03 pmThanks Georgie! It’s a favorite treat for sure! 🙂
Christina Shoemaker says
04/03/2018 at 8:23 amLove this ingredient list and how simple this is!! Perfect as a dip for a little Mexican night or basically all the nights!! And it makes such an awesome topping too!
Traci Antonovich says
04/04/2018 at 2:03 pmYay thanks Christina! I’m with you on ALL the nights 🙂
April says
04/02/2018 at 11:47 amI 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?
Traci Antonovich says
04/02/2018 at 1:12 pmApril, 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 🙂
Rae says
04/02/2018 at 11:37 amI am going to make this salsa to put on top of tostadas tonight for dinner. Looks nice and spicy. 😋
Traci Antonovich says
04/02/2018 at 3:37 pmGreat! Hope you love it like I do! It’ll taste even better the next day 🙂
Rebecca says
04/02/2018 at 11:15 amI bet this is delish! I want some right now!
Traci Antonovich says
04/02/2018 at 3:37 pmThanks Rebecca, wish I had a whole bowl of it right now…I’d share 🙂
Veena Azmanov says
04/02/2018 at 10:09 amWow, 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!
Traci Antonovich says
04/02/2018 at 3:36 pmThanks Veena! You’re so very welcome…hope you get to try it out! 🙂
Stephanie@ApplesforCJ says
04/02/2018 at 9:27 amThis is all my favorite ingredients in one Yummy bowl. And that’s so cool how you got paid to play with food.
Traci Antonovich says
04/02/2018 at 3:35 pmThanks Stephanie! I’m right there with you 🙂 And yep, gotta love getting paid to be in the kitchen!
Emily says
01/24/2015 at 7:20 pmHi 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!
Traci Antonovich says
04/27/2015 at 7:45 amHey there, Emily. Thanks so much for taking the time to comment. Hope you’re loving the recipes here! Any questions, lemme know 😉
Heather says
05/02/2014 at 7:30 pmHow does this taste and look as a make ahead dish?
Traci Antonovich says
05/02/2014 at 7:33 pmGreat 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.