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Black Bean and Corn Salsa

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Black Bean and Corn Salsa is the perfect blend of flavors and textures that combines protein-rich black beans, sweet corn, crunchy peppers, cilantro, and zesty lime juice that can be customized to your liking.

This versatile salsa is a delicious game day appetizer served with crunchy tortilla chips, a flavorful topping for grilled chicken and fish, or a refreshing side dish for your summer BBQ. 

A serving bowl filled with black bean and corn salsa surrounded by tortilla chips.

This easy black bean salsa recipe is just one of many homemade salsa recipes that I use to punch up the flavor of simple dinner recipes.

It is delicious mixed into a salad with leftover chicken, part of these quick Southwest Chicken Wraps, or mixed into Fiesta Mac and Cheese.

What you’ll need

Ingredients needed to make black bean and corn salsa.
  • Canned black beans – drained and rinsed
  • Canned corn kernels – drained and rinsed
  • Diced red bell pepper – ribs and seeds removed, finely diced
  • Red onion – finely diced (substitute yellow onion if red is not available)
  • Diced jalapeño peppers
  • Avocado – peeled and cut into chunks
  • Fresh cilantro – chopped
  • Olive oil
  • Fresh garlic cloves – pressed or finely minced
  • Ground cumin
  • Chili powder
  • Fresh lime juice
  • Kosher salt and black pepper to taste

Check out the printable recipe card below for the complete recipe and detailed instructions.

Tools used to make this flavorful salsa

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Black bean, corn, and avocado salsa in a bowl surrounded by tortilla chips.

How to make Black Bean Corn Salsa

Place bean, corn, bell pepper, jalapeno pepper, and onion in a large bowl.

Beans, corn, peppers, and onion in a mixing bowl.

Whisk the olive oil, finely minced garlic, cumin, chili powder, salt, and lime juice together in a small bowl.

Dressing mixed together in a small bowl.

Pour the dressing over the salsa mixture, add the chopped cilantro, and fold together to combine.

Black bean and corn salsa topped with cilantro and dressing in a mixing bowl.

Add the avocado chunks and gently fold into the salsa mixture.

Chunks of avocado on top of the black beans, corn, peppers, and dressing.

Pour into a serving bowl and serve with your favorite tortilla chips as a dip, or use as an ingredient in your favorite dish.

Black bean and corn salsa in a serving bowl surrounded by tortilla chips.

Recipe variations

Spring – This delicious black bean salsa was originally created with avocado chunks for my Southwest Chicken Salad recipe, and each season had it’s own twist using seasonal produce. The images shown above.

Fall – Combines oven-roasted corn and diced sweet potato in place of the avocado.

Preheat oven to 350° F. Mix corn kernels from one ear of corn and one large sweet potato peeled and diced together in a large bowl with 1 tablespoon of olive oil. Place on a large baking sheet, and bake 15 – 20 minutes, or until potatoes are softened. Remove from oven and allow to cool.

Black bean salsa with roasted corn and sweet potato in a small bowl.

Winter – Substitute pomegranate arils (from one pomegranate) for the avocado.

Black bean and corn salsa with pomegranate seeds.

Summer – Substitute diced fresh mango for the avocado. This is my favorite version!

Black bean and corn salsa with mango chunks.

You can change this salsa up even further with the addition of diced Roma tomatoes (2 to 3), pineapple chunks, or black olives.

If you love black beans as much as we do, check out these recipes too! Southwest Black Bean Dip and Refried Black Beans.

FAQ’s

Can I make this salsa ahead of time?

Yes! You can prepare the salsa ahead of time and refrigerate it until ready to serve, but it’s best to add the avocado just before serving to prevent it from browning.

How spicy is this salsa?

As written this salsa is not spicy , but the level of spiciness can be adjusted based on personal preference. If you like it spicy, you can add diced serrano or habanero peppers or a pinch of red pepper flakes. If you prefer no heat at all, you can omit the jalapeños.

How long does the salsa last?

Black bean and corn salsa can be stored in the refrigerator for up to 2-3 days, in an airtight container for the best taste and texture.

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Enjoy!!

Black bean and corn salsa in a serving bowl with tortilla chips.

Easy Black Bean and Corn Salsa

Black Bean and Corn Salsa is the perfect blend of flavors and textures that combines canned black beans and corn, jalapeno, avocado, and lime juice.
5 from 1 vote
Print Rate
Course: Appetizer, Condiment, Side Dish
Cuisine: American
Keyword: canned beans and corn dip
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 142kcal
Author: Lisa Johnson

Ingredients

  • 1 can black beans drained and rinsed
  • 1 can corn kernels drained and rinsed
  • 0.5 cup diced red bell pepper ribs and seeds removed, finely diced
  • 0.5 cup diced red onion
  • 1 large avocado or two small – diced
  • 1 jalapeno pepper finely diced
  • 2 tablespoons chopped cilantro

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves fresh garlic pressed or finely minced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon kosher salt more or less to taste

Instructions

  • Place bean, corn, bell pepper, jalapeno pepper, and onion in a large bowl.
  • Whisk the olive oil, finely minced garlic, cumin, chili powder, salt, and lime juice together in a small bowl.
  • Pour the dressing over the salsa mixture, add the chopped cilantro, and fold together to combine. Add the avocado chunks and gently fold into the salsa mixture.
  • Pour into a serving bowl and serve with your favorite tortilla chips as a dip, or use as an ingredient in your favorite dish.

Notes

  • Black bean and corn salsa can be stored in the refrigerator for up to 2-3 days, in an airtight container for the best taste and texture.
  • If you like it spicy, you can add diced serrano or habanero peppers or a pinch of red pepper flakes. If you prefer no heat at all, you can omit the jalapeños.
  • You can prepare the salsa ahead of time and refrigerate it until ready to serve, but it’s best to add the avocado just before serving to prevent it from browning.
  • See post for complete of substitutions and variations to this recipe.

Nutrition

Calories: 142kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 208mg | Potassium: 328mg | Fiber: 6g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg

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