This festive Black Bean and Corn Salsa is a crowd-pleaser sure to make your next pool party or barbecue a hit! Corn and Black Bean Salsa is also perfect as a side dish served alongside your favorite Mexican dishes. Perfect during summer and all year round.
Black Beans and Corn Salsa is made with 9 very simple ingredients which require little preparation time. As a result, this recipe comes together in only 10 minutes if you’re moving fast.
Ingredients
- Black beans – Canned or fresh.
- Corn – Canned or fresh.
- Cherry tomatoes – I use heirloom which are vibrant and make the salsa sing with color.
- Red onion – White onion can also be used.
- Jalapeno – You can also use serrano peppers or bell peppers.
- Avocado – Cut into small cubes.
- Cilantro – Fresh and minced.
- Olive oil – Use only extra virgin olive oil.
- Lime juice – Fresh squeezed only.
How To Make Black Bean And Corn Salsa
- Prepare ingredients. Rinse black beans and corn if using canned. Mince red onion and jalapeno, chop cilantro, and quarter cherry tomatoes.
- Mix ingredients. Add all ingredients into a large mixing bowl and toss until flavors are well combined.
- Refrigerate. Store salsa in the refrigerator for roughly 30 minutes to let flavors combine before serving.
Recipe Variations
While there aren’t many variations I’d suggest for this recipe, some recipes do include a teaspoon of ground cumin and diced bell pepper.
Serving Suggestions
- Serve with some good Homemade Tortilla Chips.
- As a garnish for your favorite taco. I have the perfect Lentil Tacos recipe for this!
- As a topping for your favorite salad. Add a heaping scoop to a Taco Salad.
- It’s also served well as a simple side for many Mexican dishes like Chipotle Sofritas, Fajita Veggies, and Vegan Chimichangas.
- Use it as a topping on Vegan Nachos.
Storing Suggestions
Corn and Black Bean Salsa keeps well in the refrigerator for 3 to 5 days when sealed in an airtight container. You may want to consider not adding the olive oil, lime juice, avocado, or cilantro if you are planning on making this recipe in advance; instead, add them just before serving.
Is Black Bean And Corn Salsa Healthy?
While corn isn’t known for it’s nutritional prowess, the remaining ingredients in this recipe are very healthy. Here are just a few of the health benefits of black beans, avocado, and red onion.
- Black beans are a rich source of protein; roughly 80% of the protein found in black beans is digestible.(1)
- Black beans are also a great source of antioxidants.(2)
- Avocados are a rich source of antioxidants.(3)
- Red onions are loaded with B vitamins, potassium, and vitamin C.
This Recipe Is…
Vegan, vegetarian, dairy-free, gluten-free, soy free
Want More Dip and Salsa Recipes?
- Serrano Salsa
- Salsa Ranchera
- Guajillo Sauce
- Salsa Taquera
- Vegan Nacho Cheese
- Fire Roasted Salsa
- Chipotle Tomato Salsa
- Vegan Ceviche
- Avocado Sauce
- Pineapple Habanero Salsa
- Jalapeno Ranch Dressing
- Pico De Gallo With Avocado
- Mango Black Bean Salsa
- Salsa Verde
- Salsa Roja
Black Bean And Corn Salsa
This festive Black Bean and Corn Salsa is a crowd-pleaser sure to make your next pool party or barbecue a hit! Corn and Black Bean Salsa is also perfect as a side dish served alongside your favorite Mexican dishes. Perfect during summer and all year round.
Ingredients
- 1/2 Cup canned corn, drained and rinsed
- 1/2 Cup canned black beans, drained and rinsed
- 1/2 Cup cherry tomatoes, quartered
- 2 Tablespoons cilantro, finely chopped
- 1/2 Teaspoon jalapeno, minced
- 1 Avocado, cut into 3/4 inch cubes
- 1 Tablespoon lime juice.
- 1 Tablespoon extra virgin olive oil
- Pinch of salt and pepper
Instructions
- Rinse corn and black beans if using canned. Mince jalapeno and onion; chop cilantro and quarter cherry tomatoes.
- Mix all ingredients together in a large mixing bowl.
- Refrigerate salsa for about 30 minutes until flavors are fully combined.
Notes
Storing Suggestions
Store for 3 to 5 days in the refrigerator using an airtight container. If you are making this recipe in advance, add olive oil, lime juice, cilantro, and avocado just before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 92mgCarbohydrates: 9gFiber: 4gSugar: 1gProtein: 2g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.
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