Black Bean and Corn Salsa is a refreshing dip made with black beans, corn, tomato, onions, jalapeno, cilantro, lime juice, and garlic. If this sounds good to you, be sure to also try my Avocado Corn Salsa!
Black Bean and Corn Salsa
This salsa is made with fresh ingredients, and you can certainly taste the freshness in every bite. It is a light salsa that is so good I could eat it just by the spoonful. It is delicious on tortilla chips, but could also be served as a side dish, on chipotle chicken, or on tacos like these steak tacos.
Black Beans: Canned black beans need to be drained and rinsed well before eating. When you open the can, you will notice a liquid in there that doesn’t look too appetizing. It’s simply a combination of salt and water and the starch from the beans. Rinsing the beans actually does more than just remove that murky substance, it lessens the sodium of the beans.
Vegetables: I used canned sweet corn for this recipe since fresh sweet corn is not in season at the moment. I also added a Roma tomato, red onion, jalapeno, and green onion.
Cilantro: If you are not a fan of cilantro, start with half the amount and give it a taste. It is an important part of the recipe, so I encourage you to not leave it out entirely. Wash the cilantro well before using. Remove the leaves and discard the stems. Chop or rip the leaves to the size you prefer.
Lime Juice: The juice of two limes was used in this recipe. If you don’t have fresh limes, you could use 4 tablespoons, or 1/4 cup, of bottled lime juice.
How to Make Black Bean and Corn Salsa
Once you have the black beans drained and rinsed and the vegetables cut and ready to go, it’s so easy to put this salsa together. Simply combine all the ingredients in a large bowl. Mix everything together, cover the bowl, and let the salsa chill in the refrigerator for about 15 minutes (I would let it rest for about an hour for best results) before serving. Store leftovers in the refrigerator for up to five days.
Can I Make this Salsa Ahead of Time?
Yes! This is the perfect salsa to prepare in advance. Nothing in the salsa will quickly go bad, so go ahead and make a batch to serve when needed (within 5 days, that is). Keep it stored in the refrigerator, covered, until ready to enjoy.
More Dip Recipes
Black Bean and Corn Salsa
- 1 can (15.25 ounces) black beans, drained and rinsed
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 Roma tomato, diced
- 1 medium red onion, diced (approximately 1 cup)
- 1 large jalapeno pepper, seeded and diced (approximately ¼ cup)
- ¼ cup cilantro, diced
- 2 medium limes, juiced
- 1 green onion, finely diced (approximately 1 tablespoon)
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- In a large bowl, mix together all the ingredients. Cover and let rest in the refrigerator for at least 15 minutes before serving.
- Store in the refrigerator, covered, for up to 5 days.
Did you make this recipe?
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