Black Bean and Corn Salsa comes together quickly and is packed with flavor. This is my favorite way to get my vegetables.
I recently saw a nutritionist say that salsa absolutely counts as a serving of vegetables, and it was music to my ears – especially because I could make a meal out of chips and salsa. I think this is even more true with this easy black bean and corn salsa. It is loaded with veggies and beans, too! This is certainly a salsa you can feel great about.
Homemade Salsa Ingredients
This black bean corn salsa comes together with simple, fresh ingredients that make a delicious snack or topping for nachos. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
- Black beans: Drain and rinse the beans thoroughly before using to remove any excess salt that keeps the beans fresh in the can.
- Corn: A can of whole kernel corn keeps this recipe quick and simple since it is already cut off the cob and cooked. That said, if you have fresh corn, char it on the grill and use it instead – delicious!
- Red onion: I love the zing that red onion adds; it pairs so well with the other ingredients.
- Lime: Fresh ingredients give this corn black bean salsa recipe the best flavor. This includes fresh lime juice. Roll the lime on your counter for about 30 seconds before cutting to get the most juice from your limes.
- Tomato: While blender salsa uses canned tomatoes for convenience, you will want a fresh ripe tomato for this one.
- Jalapeño: Removing the seeds and ribbing also removes most of the heat from a jalapeño, while still adding such a great flavor to this salsa. You can also easily swap a can of green chiles for the diced jalapeño if you don’t want to worry about any heat.
- Cilantro: Choose a bunch of cilantro with bright green, perky leaves. Cut off the bottom inch of the stems and store them in a glass with about two inches of water and covered with the plastic bag from the grocery store in the refrigerator before using.
- Garlic: Freshly minced garlic adds a delicious savory flavor that garlic salt can’t provide.
- Seasonings: Cumin, salt, and black pepper bring it all together.
How to Make Black Bean and Corn Salsa
This homemade salsa recipe is so easy to make. Simply add all ingredients together in a bowl and stir to combine. Be sure to scroll to the recipe card at the bottom of the post for the full list of ingredients and their measurements. Serve with tortilla chips.
Storing Black Bean and Corn Salsa
This corn and black bean salsa can be kept in an airtight container in the refrigerator for up to four days; however, know that the vegetables may start to lose their shape, and the salsa may have more liquid as it sits. Give it a good stir before serving.
If you make this Black Bean and Corn Salsa Recipe or any of my other recipes, I’d love to hear what you think! I truly enjoy reading your comments when you try my recipes.
Black Bean and Corn Salsa
Ingredients
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 1 medium tomato diced
- 1 jalapeño seeds and ribs removed and diced
- 1/4 red onion diced
- 2 garlic cloves minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- dash freshly ground black pepper
Instructions
- Combine all of the ingredients in a large bowl and stir to combine. Taste and add more salt and pepper as needed.
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