Black Bean Corn Salsa

Black Bean Corn Salsa is an easy, veggie-packed salsa filled with flavor! It is perfectly for dipping tortilla chips, on tacos, or on burrito bowls.

Black Bean Corn Salsa

This Black Bean Corn Salsa was one of the very first things I remember "cooking" for myself. Back in college, I was introduced to the website Allrecipes, where I became so intrigued at looking for new recipes to make. Since I was a newbie, the first thing I tried was a black bean corn salsa. Back then it felt like a lot of work to make, since I wasn't a great chopper, but these days it's something I can whip up pretty quickly!

This salsa is a super flavorful combination of black beans, corn, bell peppers, tomatoes, cilantro, lime, onions, and a little bit of cumin. It's one of those dips you'll make time and time again for happy hours and potlucks because it's always such a hit!

Looking for other appetizer recipes? Check out my Hot Honey Wings, Whipped Feta, and Bacon Jalapeno Crescent Roll ups!

Black Bean Corn Salsa

Ingredients in Black Bean Corn Salsa

  • Black Beans - drained and rinsed canned black beans are a great easy option for this salsa with black beans!
  • Bell Peppers - I use a combination of red and yellow in this recipe but you can use orange and green, too!
  • Red Onion
  • Green Onions
  • Tomatoes - I use Roma but really any kind will work.
  • Corn - I use frozen but canned will work
  • Cilantro - fresh cilantro is delicious and adds so much flavor to this salsa!
  • Lime
  • Cumin
  • Olive Oil
  • Fresh Garlic
  • Salt
Black Bean Corn Salsa

How to Make Black Bean Corn Salsa

This recipe is really simple to make. The most difficult/time consuming part is chopping the vegetables. So, you'll start by chopping the bell peppers, red onion, tomatoes, green onion, and cilantro, and mincing the garlic. Add these to a very large bowl. Next, add the thawed corn, drained and rinsed black beans, cumin, salt, and olive oil. Lastly, juice the limes and add the lime juice to the bowl. Mix well to combine.

Taste and then add more salt if needed. Then serve and enjoy! We love serving this corn salsa with fish tacos but it really goes well on any sort of taco. It is also a great topping for burrito bowls or on its own with tortilla chips. This is a great recipe to use when tomatoes are in season!

Black Bean Corn Salsa

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Black Bean Corn Salsa

Black Bean Corn Salsa

A flavorful salsa recipe made with black beans and corn!
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 152kcal


  • 2 15 ounce cans black beans drained and rinsed
  • 1 red bell pepper stems and seeds removed, diced
  • 1 orange or yellow bell pepper stems and seeds removed, diced
  • 1 red onion finely diced
  • 4 roma tomatoes diced
  • 5 green onions chopped
  • 28 ounces frozen corn thawed
  • ½ cup chopped cilantro
  • 3 cloves garlic minced
  • juice from 2 limes
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 2 tablespoon olive oil


  • Combine all of the ingredients in a large bowl.
  • Mix well.
  • Refrigerate until you're ready to eat. Serve with tortilla chips.
  • Enjoy!


Store leftovers in an airtight container in the fridge for 3-4 days. 


Calories: 152kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 481mg | Fiber: 4g | Sugar: 2g | Vitamin A: 902IU | Vitamin C: 61mg | Calcium: 22mg | Iron: 1mg
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