Black Bean and Corn Salsa is a no-cook, 10-minute salsa with whole black beans, sweet corn, bell peppers, red onion, and avocado. Cilantro, jalapeño, and lime give it authentic Mexican flavors. Grab the chips or scoop black bean corn salsa over your favorite Mexican foods.
Here's a super easy, nutrition-packed salsa, side dish, or topping for any occasion! The whole black beans and fresh produce combined with the flavors of fresh cilantro, jalapeño, and lime juice make this a showstopping party in a bowl. It's light, soooo flavorful, and packed with nutrition! Use canned black beans or make these easy Instant Pot Black Beans in under an hour.
Black Bean Corn Salsa Ingredients
- cooked black beans (canned or Instant Pot-cooked)
- corn
- red bell pepper (or tomato)
- red onion
- jalapeño pepper
- cilantro
- fresh lime
- salt and pepper
- avocado
How to make Black Bean and Corn Salsa
- Toss together black beans, corn, bell pepper, jalapeno, cilantro, lime, salt, and pepper in a mixing bowl. Cover and refrigerate until needed.
- To serve, add diced avocado and toss gently.
- Serve with tortilla chips, as a side dish, or scooped over your favorite Mexican food.
How to make black beans in the Instant Pot
* get the full printable recipe here
- Add DRIED BLACK BEANS, WATER, and SALT to the Instant Pot.
- Pressure cook on HIGH for 30 minutes with a 20-minute natural pressure release (NPR).
- Test beans for desired softness. Add more pressure cooking time in 3 to 5 minute intervals, as needed.
What I love about black bean salsa
- no pre-cook necessary
- ingredients are always available
- easy to make in ten minutes
- black beans are loaded with fiber and protein
- you control the sodium
- naturally vegan and gluten-free
- can be made a day or two in advance
- it's festive ... the ultimate party food
Recommended Tools
Easy Mexican recipes
- Loaded Black Bean Dip
- Chicken Tacos
- Totchos Tater Tot Nachos
- Mexican Restaurant Style Salsa
- Homemade Pico de Gallo
- Avocado Ranch Dressing and Dip
- Peach Salsa
Black Bean and Corn Salsa
Ingredients
- 1 ½ cups cooked Black Beans, same as 15oz can, drained & rinsed
- 1 cup Corn, fresh, frozen, or canned
- ½ Red Bell Pepper, diced
- ½ medium Red Onion, 1/2 cup diced
- 1 Jalapeño Pepper, seeded and diced
- 1 Lime, zested and juiced
- ¼ cup Cilantro, finely chopped
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
- 1 Avocado, diced
Instructions
- In a mixing bowl, stir together BLACK BEANS, CORN, BELL PEPPER, ONION, JALAPENO PEPPER, LIME JUICE, CILANTRO, SALT, and PEPPER; cover and refrigerate until ready to serve.* See recipe footnote for black bean Instant Pot cooking instructions
- To serve, gently fold in diced AVOCADO.
- Serve with tortilla chips or as a topping for nachos, tacos, burritos.
Recipe Notes from TKG
How to make black beans in the Instant Pot
* get the full printable recipe here- Add DRIED BLACK BEANS, WATER, and SALT to the Instant Pot.
- Pressure cook on HIGH for 30 minutes with a 20-minute natural pressure release (NPR).
- Test beans for desired softness. Add more pressure cooking time in 3 to 5 minute intervals, as needed.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Dana says
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!
Traci Antonovich says
Thanks Dana! I'm right there with you on being ready for warm-weather foods. Can't wait for the new season! 🙂
Daniela says
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!
Traci Antonovich says
Thanks Daniela! Yep, it's very versatile like that 🙂
Trish Bozeman says
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!
Traci Antonovich says
Thanks so much, Trish! I've eaten this one as a salad many times! It's the perfect snack too 🙂
Annemarie says
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.
Traci Antonovich says
Thanks Annemarie! Yep, I love fresh corn in the summer...it's my go-to for sure! 🙂
Tracy says
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!
Traci Antonovich says
Awesome and thank YOU Tracy! So glad it was such a hit! 🙂
Donna says
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!
Traci Antonovich says
Thanks Donna! It is the perfect snack food...have used it that way many many times 🙂
Annissa says
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!
Traci Antonovich says
Thanks so much, Annissa! Love hearing those words 🙂
Debra says
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.
Traci Antonovich says
Thanks Debra! Yep, all the flavor is in this one! 🙂
Carmy says
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.
Traci Antonovich says
Thanks Carmy! Come on over! 🙂
Sean@Diversivore says
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!
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!