Easy Black Bean and Corn Salsa
This easy Black Bean and Corn Salsa is a colorful delight and perfect for serving as an appetizer, side dish, or a snack on game day!
Packed with flavor from fresh veggies, a mix of spices and herbs, and a few splashes of lime and lemon juice, this simple bean dish is everything you could possibly want and more in a salsa.
“Serve this flavorful chunky salsa with corn chips, in steamed corn tortillas with rice, or atop salads and baked potatoes,” says recipe creator, Cathy Fisher with Straight Up Food.
What is black bean and corn salsa?
Salsa comes in many flavors and variations with the base usually being tomatoes. What is unique about this particular salsa is that the base is created with a combination of black beans and corn. Tomatoes are also included, but they are secondary to this extra chunky version of salsa.
Ingredients needed
There are only fresh wholesome ingredients used in this recipe which makes it super healthy and extra delicious. This is a list of the ingredients you’ll need. A full list with measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
- Black beans- Canned beans or freshly cooked will work in this recipe. I always have canned beans on hand to whip up quick recipes like this.
- Corn- Use fresh or frozen corn kernels. Either way is delicious. If using frozen, defrost first. Canned corn isn’t a good option.
- Tomatoes- Fresh tomatoes from the garden are terrific, but canned tomatoes including fire-roasted tomatoes are great.
- Additional veggies- Three more very important fresh ingredients include chopped cilantro, red onion, and garlic.
- Spices- Chili powder, smoked paprika, and cumin are the warm spices used.
- Citrus juice- Splashes of both lime and lemon juice add a tangy citrus flavor.
Canned or fresh beans
Canned or freshly cooked beans work well with this recipe. Just remember to drain the liquid from them before using in this recipe. Otherwise, the salsa will be soupy.
Whether you buy black beans in a can already cooked, make them from scratch on the stovetop, or pop them in an InstantPot for a quick cook, you can’t go wrong. They are inexpensive, nutritious, and so delicious.
If you decide to make them from scratch, you might be surprised that they don’t have to be soaked. As a matter of fact, they’re better if you skip the soaking altogether–less mushy and deeper in color.
They can be cooked on the stovetop for 2 hours. In an InstantPot, it takes only 25 minutes. For more inspiration on how to use black beans, take a peek at this list of Black Bean Recipes.
How long will it keep?
If you have any leftovers, which we rarely do, they’ll need to be stored in an airtight container in the refrigerator and should last about 5-7 days.
You could always freeze this salsa and have it on hand ready to serve with a quick defrost.
Tips & suggestions
These are tips from the recipe creator, Cathy Fisher, for adding more variety.
- Salt-free– Look for salt-free black beans if you’re using the canned variety.
- Drain- Be sure to drain any juices from the beans before using.
- Type of corn- It’s best to use frozen or fresh corn. The canned type really isn’t the best option.
- Dip option- If you would like a dip rather than a chunky salsa, place all of the ingredients into a food processor or blender and pulse 5-6 times so that the dip still has some texture.
- Spice it up- Try adding chopped jalapeño peppers.
- Add-ins- Bell pepper, mango, and/or avocado also make great additions.
How to make black bean corn salsa
- This is one of the easiest healthy recipes you’ll ever make. Simply place all of the ingredients into a medium-sized bowl and stir well.
- It can be served immediately but refrigerating for a couple of hours allows the flavors to be better incorporated.
Serving suggestions
This recipe makes about 3-cups of salsa that can be served with corn chips as a snack for crowds and get-togethers, or it makes a perfect side dish with dishes like these.
This recipe is from Straight Up Food Cookbook by Cathy Fisher and is called Spicy Black Bean Salsa. It is published with permission.
More black bean recipes
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Easy Black Bean Corn Salad
Ingredients
- 1 can black beans 15 oz or 1.5 cups, drained and rinsed
- 1 cup frozen or fresh corn kernels thaw first
- 1 cup chopped tomatoes or canned fire-roasted are great
- 1/2 cup cilantro chopped
- 1/4 cup red onion finely chopped
- 1 medium clove garlic finely chopped
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- 1/2 teaspoon regular or smoked paprika
- 1/2 teaspoon ground cumin
Instructions
- This is one of the easiest healthy recipes you’ll ever make. Simply place all of the ingredients into a medium-sized bowl and stir well.
- It can be served immediately but refrigerating for a couple of hours allows the flavors to be better incorporated.
Video
Notes
- Drain- Be sure to drain any juices from the beans before using.
- Salt-free– Look for salt-free black beans if you’re using the canned variety.
- Type of corn- It’s best to use frozen or fresh corn. The canned type really isn’t the best option.
- Dip option- If you would like a dip rather than a chunky salsa, place all of the ingredients into a food processor or blender and pulse 5-6 times so that the dip still has some texture.
- Spice it up- Try adding chopped jalapeño peppers.
- Add-ins- Bell pepper, mango, and/or avocado also make great additions.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Cathy Fisher is the author of the cookbook, Straight Up Food, full of recipes made of vegetables, fruits, whole grains, legumes, nuts, and seeds, with no added refined salt, oil, or sugar (and gluten-free). But make no mistake: these 100% plant-based dishes will still be full of flavor, richness, and sweetness!
Cathy’s specialty is giving traditional dishes makeovers so that they look and taste as close as possible to the originals. She has been plant-based since 1999 and is a culinary instructor at the McDougall Program (Dr. John McDougall) and the TrueNorth Health Center in Santa Rosa, California.
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OMG! delicious i just love this recipe. i will definitely will be keeping this on rotation at my dinner table.
Hi Roxsann- Woot-Woot! So glad that you liked it!