Black Bean Corn Salsa
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This Black Bean Corn Salsa recipe is perfect for salsa lovers. Hearty black beans, juicy tomatoes, and sweet corn come together to create a vibrant and delicious dish.
Whether you’re looking for a healthy dip, a side dish for your next party, or a fresh topping for tacos, this salsa will be a big hit!
This is one of our easy fresh salsa recipes you will want to bookmark for later.
Packed with flavorful ingredients, this Black Bean Corn Salsa recipe is easy to customize. It’s an excellent choice for a party appetizer or a healthy snack, making it a guaranteed crowd-pleaser!
This salad is full of fresh colors!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and minimal prep, this is an easy recipe anyone can make.
- Versatile: Perfect as a healthy snack, side dish, or topping for various meals like chicken tacos and burrito bowls.
- Fresh and Flavorful: The combination of fresh lime juice, earthy black beans, and sweet corn creates a delicious bite every time.
- Nutritious: Packed with fresh veggies and protein-rich beans, it’s a great addition to a calorie-conscious diet.
- Crowd-Pleaser: Ideal for party spreads and gatherings, where it’s sure to be a big hit.
Ingredients for Easy Black Bean Salsa
- Black beans, drained
- Mexican corn, drained (used Delmonte Southwest Corn w/ Poblano and Red peppers)
- Green onions, diced
- Roma tomatoes, diced
- Olive oil
- Red wine vinegar
- Salt
- Fresh lime juice
- Fresh cilantro for garnish
Equipment and kitchen tools
- Lime squeezer
- Large Bowl
- Strainer
How to make hearty black bean salsa
Drain the black beans and corn.
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Dice the tomatoes and green onions.
In a large bowl, combine all the ingredients.
Mix well to ensure everything is evenly coated with the olive oil, red wine vinegar, and lime juice.
Serve with a side of tortilla chips and enjoy!
Tips for the Best Results
- Fresh Ingredients: Use fresh lime juice and fresh veggies for the best flavor.
- Adjust Spice Level: Add diced fresh jalapeño or a dash of chili powder if you prefer a spicier salsa.
- Serve at Room Temperature: This salsa tastes best when it’s not too cold, so take it out of the fridge 10-15 minutes before serving.
Substitutions and Variations
- Fresh Corn: Substitute canned corn with fresh corn kernels from ears of corn for an even fresher taste.
- Vinegar Options: Swap red wine vinegar with apple cider vinegar or even a splash of hot sauce for a different flavor profile.
- Additional Veggies: Add diced red bell pepper, green bell pepper, or plum tomatoes for extra crunch and color.
FAQs About This Recipe
Yes, cooked, dried black beans can be used. Just make sure they are fully cooked and drained before adding them to the salsa.
Store leftovers in an airtight container in the refrigerator. The salsa will stay fresh for up to 3 days.
Absolutely! This salsa is a great addition to meal prep plans. It can be used in breakfast burritos, as a taco topper, or as a side salad.
This salsa is versatile. It pairs well with a bag of chips, as a topping for a baked potato, or as a side for a hearty salsa with grilled meats.
Yes, making it ahead allows the flavors to meld. Prepare it the night before your event for the best taste. Just be sure to refrigerate it and let it sit at room temperature for a bit before serving.
More great salsa recipes
Black Bean Corn Salsa Recipe
Equipment
- 1 Bowl
Ingredients
- 1 15 oz can black beans drained
- 1 15 oz can Mexican corn drained (used Delmonte Southwest Corn w/ Poblano and Red peppers)
- ¼ cup green onions diced
- 2 roma tomatoes diced
- 2 tablespoon olive oil
- 2 tablespoon red wine vinegar
- ½ teaspoon salt
- 1 lime
- Optional: Cilantro for garnish
Instructions
- Drain the black beans and corn.
- Dice the tomatoes and green onions.
- Add all ingredients to a large bowl and mix to combine.
- Serve with chips and enjoy!
Nutrition
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Love how colorful this bean-corn salsa looks. Will be trying it soon.
This delicious recipe will be one of my features for this week’s SSPS. Thank you so much for sharing with us, we appreciate it!