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.

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!

What You’ll Need

• 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
• Lime
• Cumin
• Olive Oil
• Fresh Garlic
• Salt

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!

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Black Bean Corn Salsa

A flavorful salsa recipe made with black beans and corn!

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: appetizer, black beans, corn, dip, salsa

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 152kcal

Author: Taylor

Ingredients

• 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
• 1/2 cup chopped cilantro
• 3 cloves garlic minced
• juice from 2 limes
• 1 tsp salt
• 1/2 tsp cumin
• 2 tbsp olive oil

Instructions

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

Nutrition

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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