Easy Black Bean Salsa

This Black Bean Salsa recipe is fresh, colorful, and delicious.  This crazy simple and versatile recipe is made with canned black beans, corn, tomato, onion, cilantro, and lime.  Serve it as a dip with chips, as a topper for tacos, as a mix-in for salads, or even as a fabulous party appetizer.

Black Bean Salsa with Corn

I adore this Black Bean Salsa with corn.  You can never have enough simple recipes that work great as something to enjoy at home, make for a party OR take out as your potluck dish when you get invited out.  Bonus points if the recipe just happens to be healthy too.  This recipe hits all those notes and can be served in so many ways.

I love this chunky salsa for any season because the ingredients are easy to find and it can be thrown together in minutes.  This is also a super budget-friendly recipe.  It takes a can of humble black beans and turned it into a fresh and vibrant dish everyone will love.  Just add diced tomato, red onion, frozen corn, cilantro, and lime.  The final touch is a little cumin and garlic powder.  The result is a bit of heaven on a chip!

What is Black Bean Salsa?

Black Bean Salsa is the perfect blend of black beans, corn, and veggies.   Instead of traditional salsa with a mainly tomato base, this one has a mainly black bean base.  It's mixed like salsa with lime, cilantro and taco spices.  I called this Black Bean Salsa and it's great with chips but it's also kind of a salad and can even be eaten as a side dish with a fork.  The flavors are just perfect and there are so many ways to enjoy this recipe.

PLUS, you can't go wrong with a dish that's vegan, vegetarian, dairy-free, gluten-free, and low-calorie.

Why you'll love this easy Black Bean Salsa recipe...

• This Black Bean Salsa is made with simple canned beans!   I ALWAYS have a stash of cans in my pantry because of how many recipes use them.
• This recipe is a great source of plant-based protein.
• One serving is only 80 calories.
• It's made with just a handful of pantry staples in less than 10 minutes.
• It tastes so good!

How do I serve Black Bean Salsa?

1. As a dip with tortilla chips or crackers.
2. In a salad.
3. As a topping for any Mexican dish including tacos or quesadilla.
4. As a topping for chicken, pork, shrimp or fish.
5. Elevate a baked potato with this on top!
6. On nachos.
7. Eat it with a spoon as a side dish.

Ingredients:

Here's an overview of my Black Bean Salsa with corn, but keep scrolling for the complete printable recipe with exact amounts.

• Black Beans: Use low-sodium canned black beans.  Rinse and drain them before mixing up the salsa.
• Corn: I like using frozen corn kernels for this Black Bean and Corn Salsa.  It adds some sweetness, a pop of color, and lot's of flavor.  If it's summer and you have fresh corn, feel free to use it.
• Tomato: Diced tomatoes are the perfect addition to this recipe.  You can use whatever looks the best at the store, but I like Roma tomatoes.  You could even make it with halved cherry tomatoes if that's what you have.
• Red Onion: A bright and savory red onion adds a punch to this salsa.
• Cilantro: Fresh cilantro gives salsa that classic flavor you crave.
• Lime: Fresh lime juice adds a lot of flavors.  If you have trouble getting good juice out of limes, I LOVE this kitchen gadget.  It's one of my all-time favorites and I use it almost daily.
• Cumin: A touch of cumin really brings some warmth to the salsa and adds some depth of flavor.
• Garlic Powder: I like to use garlic powder in this because it distributes the garlic flavor evenly throughout the dish.
• Salt and Pepper

Instructions:

1. Carefully drain and rinse the black beans for the Black Bean Corn Salsa.
2. Thaw out your frozen corn.
3. Chop your veggies including your tomato, red onion, and cilantro.
4. Toss and stir together the black beans, corn, tomato, red onion, cilantro, lime juice, garlic powder, and cumin.
5. Salt and pepper to taste.

Serve it at room temperature or chilled in the refrigerator.  This easy salsa is perfect for taking to a potluck because it doesn't have to stay hot or cold while on a buffet table.

Variations:

I love this Black Bean Salsa as written, but here are some fun ways to mix it up.

• Add Avocado: Add creamy avocado for more texture to this dish.  If you do add avocado, just make sure to cut it up and add it to the dish just before serving or it will turn brown.
• Add Taco Seasoning: To really make the flavors pop, add my Taco Seasoning Mix.
• Add Bell Pepper: For more crunch add some green or red bell pepper.
• Don't like Corn?: Just leave it out for a No Corn Black Bean Salsa.
• Make it Spicy: Add some chopped jalapenos.

FAQ:

Can I make this Black Bean Corn Salsa ahead of time?

Yes, Black Bean Salsa with corn is actually a great dish to make ahead of time.  The flavors start to combine after sitting in the fridge.  The hearty black beans hold up to making it a day ahead.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to five days.

Corn and Black Bean Salsa is a Winner!

I adore this Corn and Black Bean Salsa recipe because it's healthy, tasty, and super versatile.  It's perfect for snacks, as a side dish, or as a potluck dish.  Plus this tasty recipe is a crowd pleaser!   I hope you enjoy it as much as we do.

Make it a Meal:

• Black Bean and Avocado Quesadilla
• Lentil and Quinoa Tacos
• Taco Stuffed Bell Pepper
• Cilantro Lime Brown Rice
• Honey Lime Shrimp Skewers
• Easy Baked Salmon

More Healthy Salsa Recipes

• Easy Homemade Salsa
• Watermelon Salsa
• Strawberry Salsa
• Fresh Cranberry Salsa
• Fresh Pineapple Salsa
• Fresh Peach Salsa
• Mango Salsa
• Mango Avocado Salsa
• Pomegranate Salsa
• Blueberry Pineapple Salsa

More Healthy Black Bean Recipes

• Black Bean Burgers
• Black Bean and Avocado Quesadilla
• Black Bean Soup
• Black Beans and Rice
• Sweet Potato and Black Bean Chili
• Creamy Black Bean Dip

If you make this Black Bean Salsa with Corn recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Easy Black Bean Salsa recipe

Julie Wunder

This Black Bean Salsa recipe is fresh, colorful, and delicious.  This crazy simple and versatile recipe is made with canned black beans, corn, tomato, onion, cilantro, and lime.  Serve it as a dip with chips, as a topper for tacos, as a mix-in for salads, or even as a fabulous party appetizer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Dinner

Cuisine Mexican

Servings 8

Calories 83 kcal

Ingredients

  

1x2x3x

• 2 15-ounce cans black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 4 Roma tomatoes, diced
• ½ red onion, diced
• ¾ cup cilantro, chopped
• 2 limes, juiced
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• salt and pepper to taste

Instructions

 

• In a large bowl, mix together the black beans, corn, tomatoes, red onion, cilantro, lime, garlic powder and cumin. Toss.
• Salt and pepper to taste.
• Serve with chips or as a side dish.

Notes

How to Serve:

1. As a dip with chips.
2. In a salad.
3. As a topping for any Mexican dish including tacos or quesadilla.
4. Elevate a baked potato with this on top!
5. On nachos.
6. Eat it with a fork as a side dish.

Store any leftovers in an airtight container in the fridge for up to five days.

Nutrition

Calories: 83kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 208mgPotassium: 337mgFiber: 5gSugar: 1gVitamin A: 373IUVitamin C: 13mgCalcium: 32mgIron: 1mg

Keyword Black Bean Salsa, Corn Black Bean Salsa

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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