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tortilla chip in hand with black bean and corn salsa over blue background and white bowls of salsa and tortilla chips
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Black Bean and Corn Salsa

Black Bean and Corn Salsa is a no-cook, 10-minute salsa with whole black beans, corn, bell peppers, onion, avocado, cilantro, jalapeño, and lime. Grab the chips or scoop black bean corn salsa over your favorite Mexican foods.
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 132kcal
Author Traci - TheKitchenGirl.com

Ingredients

  • 1 1/2 cups cooked Black Beans same as 15oz can, drained & rinsed
  • 1 cup Corn fresh, frozen, or canned
  • 1/2 Red Bell Pepper diced
  • 1/2 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 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.

Notes

How to make black beans in the Instant Pot

* get the full printable recipe here
  1. Add DRIED BLACK BEANS, WATER, and SALT to the Instant Pot.
  2. Pressure cook on HIGH for 30 minutes with a 20-minute natural pressure release (NPR).
  3. Test beans for desired softness. Add more pressure cooking time in 3 to 5 minute intervals, as needed.

Nutrition

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 386mg | Fiber: 5g | Sugar: 3g | Vitamin A: 746IU | Vitamin C: 36mg | Calcium: 12mg | Iron: 1mg