Corn and Black Bean Salsa
This Corn and Black Bean Salsa is a vibrant, zesty, and colorful blend of sweet corn, hearty black beans, fresh veggies, and lime. Bursting with bold Southwestern flavors, it's the ultimate summer side dish—quick to make, naturally vegan and gluten-free, and perfect for scooping, topping, or enjoying on its own. Whether you serve it at your next BBQ or prep it for easy weekday meals, this salsa brings freshness and crunch to every bite.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Southwestern / Mexican-American
Mixing bowls – One large for combining ingredients, one small for the dressing
Whisk or fork – To mix the dressing
Sharp knife – For chopping vegetables
Cutting board – A large one to prep all ingredients easily
Citrus juicer (optional) – For extracting fresh lime juice
Corn stripper (optional) – Handy if you're using fresh corn
Measuring cups and spoons – For accurate seasoning
- 1 15 oz can black beans, rinsed and drained
- 1 ½ cups corn kernels fresh, canned, or frozen and thawed
- 2 Roma tomatoes diced
- ½ red onion finely chopped
- 1 green bell pepper diced
- 1 jalapeño or serrano pepper seeded and minced (optional for heat)
- ¼ cup fresh cilantro chopped
- Juice of 3 limes
- ¼ cup olive oil
- 1 tablespoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper optional
Prep the ingredients: Rinse and drain black beans. If using fresh corn, cut kernels off the cob. Dice tomatoes, onion, and bell pepper. Mince hot pepper and chop cilantro.
Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne pepper.
Combine everything: In a large mixing bowl, add the chopped vegetables and cilantro. Pour in the dressing and gently toss. Add black beans last to avoid breaking them.
Let it rest: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold with chips, in tacos, or over grilled proteins.
Fresh vs. canned: Canned beans and corn work great in a pinch—just rinse and drain well to avoid excess salt and liquid.
Spice level: Adjust the heat to your preference—use jalapeño for mild, serrano for extra kick. Always taste and tweak!
Avocado tip: If adding avocado, mix it in just before serving to avoid browning.
Flavor boost: Letting the salsa rest for a few hours or overnight helps all the flavors meld beautifully.
Meal prep: This salsa holds up well for 4–5 days and is perfect for meal prepping—great in lunch bowls, wraps, or as a snack.
Not ideal for freezing: The high water content in tomatoes and corn makes it less freezer-friendly; enjoy it fresh when possible.