Name: Black Bean And Corn Salsa
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
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

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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.

Basket of tortilla chips next to a large serving bowl filled with black bean and corn salsa.

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.

Close up of a bowl of black beans and corn salsa

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.

Serving bowl of corn and black bean salsa next to a basket of tortilla chips.

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?

Yield: 4 to 6 Servings