10-minute Black Bean and Corn Salsa is a mouthwatering side dish, snack, or topping for your favorite Mexican foods. Great salsa for tortilla chips!
Black bean salsa with corn and avocado
It doesn't get better than this. Here's a super easy, Mexican salsa guaranteed to disappear on every occasion! Tender black beans and loads of fresh produce combined with the flavors of fresh cilantro, jalapeño, and lime juice make this a showstopping party in a bowl. It's light, easy to throw together, packed with flavor, and nutritious!
Ways to use black bean and corn salsa
Serve black bean salsa as an appetizer with tortilla chips and watch it fly out of the bowl! It's equally popular as a side salad for cooked proteins, or as a topping for refried black beans, steak nachos, chicken burrito bowls, tater tot nachos, or chicken tacos!
What I love about this recipe
- easy to make in ten minutes and can be made ahead
- it's loaded with texture and classic Mexican flavors
- no cooking required - unless you want to cook the beans, which is also a breeze
- budget-friendly - yeah, save that money!
- made with everyday ingredients
- you control the sodium
- naturally vegan and gluten-free
- the easiest party food you'll ever make!
Key ingredients
- black beans - use canned or pressure cooked black beans
- corn - fresh, frozen, or canned
- red bell pepper - or any color, or chopped tomato
- red onions - colorful, crunchy, and the right amount of spice for salsa
- fresh jalapeño peppers - or Serrano peppers; test the heat before adding to the salsa
- fresh cilantro - wash and dry before chopping
- fresh lime - before juicing, zest the lime and use it for added flavor
- salt and pepper - to taste
- avocado - always add just before serving to prevent it turning brown in the salsa
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.
Canned black beans vs cooked beans
If using canned black beans, this recipe can be made at the last minute! Even with dried black beans, it only takes one hour to make them recipe-ready with my Instant Pot black beans recipe. The fact that you have these choices makes black bean salsa even more versatile.
Recipe tips
Always drain and rinse the black beans thoroughly because any excess bean juice will coat the other salsa ingredients and make it mushy.
To make ahead, you can combine the black beans, corn, bell pepper, jalapeno, cilantro, lime, salt, and pepper. Cover and refrigerate overnight. To serve, add diced avocado, gently toss, and serve chilled.
When using fresh jalapeno peppers or Serrano peppers, always test the spiciness before adding to the salsa. No two peppers are ever the same and you don't want to make the salsa unpleasant for anyone.
Mexican recipes we love
- Loaded Black Bean Dip
- 5 Minute Blender Salsa
- Homemade Pico de Gallo
- Avocado Ranch Dressing and Dip
- Peach Salsa
Black Bean and Corn Salsa Recipe
Ingredients
- 1 (15 oz can) Black Beans, drained & rinsed (yields 1 ½ cups)
- 1 cup Corn, fresh, frozen, or canned
- 1 small Red Bell Pepper, diced (about ½ cup)
- 1 small Red Onion, diced (about ½ cup)
- 1 Jalapeño Pepper, seeded and diced
- 1 Lime, zested and juiced
- ¼ cup Cilantro, finely chopped
- Sea Salt, to taste
- Black Pepper, to taste
- 1 Avocado, diced
Equipment
- stirring utensil
- citrus juicer optional
- airtight storage containers
Instructions
- In a mixing bowl, stir together BLACK BEANS, CORN, BELL PEPPER, ONION, JALAPENO PEPPER, LIME JUICE, and CILANTRO. Add SALT and PEPPER to taste.
- Cover and refrigerate until ready to serve.
- Just before serving, gently fold in diced AVOCADO.
- Serve chilled. Serving ideas: chips and salsa, nachos, tacos, burritos.
Traci's Recipe Tips
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Marisa Franca says
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.
Traci Antonovich says
Thanks so much, Marisa! Haha, I'm right there with the boys...I inhale this stuff! 🙂
Lisa says
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!
Traci Antonovich says
Yay 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
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.
Traci Antonovich says
Thanks Gloria! Yep, perfect pot luck dish for any Mexican themed event! 🙂
Danielle says
This just sounds so fresh and delicious. Plus being healthy is a nice bonus 🙂
Traci Antonovich says
Thanks Danielle...you're right...super bonus 🙂
sue | theviewfromgreatisland says
I've been known to make entire meals out of salsa, so this is right up my alley!
Traci Antonovich says
Thanks Sue! I'm right there with you 🙂
Denisse | Le Petit Eats says
Yum! I'd have a hard time sharing this with anyone else!
Traci Antonovich says
Haha thanks Denisse...that's a nice compliment 🙂
Elaine @ Dishes Delish says
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!!
Traci Antonovich says
Aww thanks Elaine! I'm right there with you on the Mexican recipe blast! 🙂
April says
Black 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
Thanks April...they're a favorite of ours too! So versatile! 🙂
Beth says
This salsa looks perfect! I love beans in my salsa. Absolutely, why not for dinner?
Traci Antonovich says
Haha thanks, Beth! Love beans in salsa too! 🙂
Sandi says
You are making me want to eat salsa for breakfast...that closeup of the chip with salsa, OMG!
Traci Antonovich says
Haha Sandi thanks...I love your comment! 🙂 It gets me every time too LOL
Jenn L says
This deliciousness would totally spoil my appetite for dinner too but WORTH IT!!!
Traci Antonovich says
LOL Thanks Jenn! I may or may not have eaten this for dinner...and nothing else...except chips 😉
georgie says
mmmmm yum! i never would have thought to put black beans in a salsa! love it! looks really fresh and flavourful!
Traci Antonovich says
Thanks Georgie! It's a favorite treat for sure! 🙂
Christina Shoemaker says
Love 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
Yay thanks Christina! I'm with you on ALL the nights 🙂
April says
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?
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 🙂
Rae says
I am going to make this salsa to put on top of tostadas tonight for dinner. Looks nice and spicy.
Traci Antonovich says
Great! Hope you love it like I do! It'll taste even better the next day 🙂
Rebecca says
I bet this is delish! I want some right now!
Traci Antonovich says
Thanks Rebecca, wish I had a whole bowl of it right now...I'd share 🙂
Veena Azmanov says
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!
Traci Antonovich says
Thanks Veena! You're so very welcome...hope you get to try it out! 🙂
Stephanie@ApplesforCJ says
This 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
Thanks Stephanie! I'm right there with you 🙂 And yep, gotta love getting paid to be in the kitchen!
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!
Traci Antonovich says
Hey there, Emily. Thanks so much for taking the time to comment. Hope you're loving the recipes here! Any questions, lemme know 😉
Heather says
How does this taste and look as a make ahead dish?
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.