Black Bean and Corn Salsa

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This Black Bean and Corn Salsa is a quick and tasty snack you can make in just 10 minutes. Mix together black beans, corn, tomatoes, green onions, and a few simple seasonings for a delicious dip perfect with chips!

Top down Black Bean and Corn Salsa in a wooden bowl.

Black Bean and Corn Salsa

You'll love how easy this black bean and corn salsa is to make and how delicious it is.

It's perfect for parties, barbecues, or a quick, snack.

Pair it with some tortilla chips for dipping for the perfect after school snack that's healthy. It also goes well on top of burritos or tacos.

Ingredients for Black Bean and Corn Salsa

Ingredients: Black beans, Mexican corn, green onions, tomatoes, red wine vinegar, lime, olive oil, and salt.

Black beans: Drained.

Mexican corn: Drained; I used Delmonte Southwest corn with poblano and red peppers for added flavor.

Green onions: Diced; these add a mild, fresh onion flavor without overwhelming the salsa.

Roma tomatoes: Diced; Roma tomatoes are ideal because they are firm and less watery than other varieties.

Olive oil

Red wine vinegar

Salt

Juice of 1 lime

Optional: Cilantro for garnish: Fresh cilantro can be chopped and sprinkled on top.

How to Make Black Bean and Corn Salsa

Start by opening and draining the cans of black beans and corn.

Next, dice the tomatoes and green onions.

Tomatoes, Corns, Black beans, and green onions all mixed together in a clear bowl.

Once you have prepared all the ingredients, put them into a large bowl and mix everything together. Finally, serve the salsa with chips and enjoy!

Tips & Tricks to Make the Best Black Bean and Corn Salsa

Here are some tips and tricks to make your black bean and corn salsa:

Rinse the Beans: After you drain the black beans, give them a quick rinse. This helps to get rid of any extra salt.

Use a Food Processor: If you want, you can use a food processor to chop the tomatoes and onions. Be careful not to turn them into a paste, though!

Fresh Cilantro: Chop up some fresh cilantro and mix it in. It will add a burst of freshness.

Spicy Kick: If you like it spicy, chop up a jalapeño or add a pinch of red pepper flakes.

Let it Sit: If you have time, let the salsa sit in the fridge for about 30 minutes. The flavors will mix together and taste even better.

Corn on the Cob: If you prefer fresh corn, grill or boil a couple of ears, and then cut the kernels off. Fresh grilled corn tastes amazing in salsa!

Red Onion Substitute: If you don't have green onions, red onions also work great.

How to Store Leftovers

Top down Black Bean and Corn Salsa in a wooden bowl with chips on the side.

To store leftovers of black bean and corn salsa make sure to put it in an airtight container and place it in the fridge. The salsa can stay in the fridge for up to 5 days.

Before eating, give the salsa a good stir to mix everything back together.

If you see any signs of spoilage, such as a bad smell or mold, do not eat the salsa.

What to Serve with Black Bean and Corn Salsa

Tortilla Chips: Tortilla chips are a classic choice.

Grilled Chicken: The flavor of black bean and corn salsa complement grilled chicken nicely. You can spoon a bit over the top of your chicken.

Fish Tacos: Use the salsa as a vibrant and tangy addition to fish tacos.

Quesadillas: Add the salsa inside or on top of quesadillas.

Stuffed Bell Peppers: Use the salsa as a filling or a topping for stuffed bell peppers.

Rice Bowls: Incorporate the salsa into rice bowls.

Scrambled Eggs: Top scrambled eggs with the black bean and corn salsa for delicious breakfast.

Grilled Shrimp: Serve the salsa alongside grilled shrimp skewers.

Tostadas: Spread some salsa on top of tostadas with cheese for an easy meal or snack.

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Top down Black Bean and Corn Salsa in a wooden bowl.

Black Bean and Corn Salsa Recipe

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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 cups
Calories: 395kcal
Author: Jenny
Black Bean and Corn Salsa is a fresh and flavorful appetizer that combines black beans, Mexican corn, green onions, and tomatoes with a zesty lime dressing. Perfect for parties, picnics, or a healthy snack.
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Ingredients

  • 1, 15 oz can black beans drained
  • 1, 15 oz can Mexican corn drained (used Delmonte Southwest Corn w/ Poblano and Red peppers)
  • ¼ cup green onions diced
  • 2 roma tomatoes diced
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • ½ teaspoon salt
  • Juice of 1 lime
  • Optional: Cilantro for garnish

Instructions

  • Drain the black beans and corn.
  • Dice the tomatoes and green onions.
  • Add all ingredients to a large bowl and mix to combine.
  • Serve with chips and enjoy!

Notes

Keep covered in the fridge for up to 5 days.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 60g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 703mg | Potassium: 861mg | Fiber: 17g | Sugar: 8g | Vitamin A: 505IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 4mg
Tried this recipe?Mention @gatherinmykitchenblog or tag #gatherinmykitchenblog!

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