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.
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
- 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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How to make Black Bean Corn Salsa
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.
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.
Winter – Substitute pomegranate arils (from one pomegranate) for the avocado.
Summer – Substitute diced fresh mango for the avocado. This is my favorite version!
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
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.
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.
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.
Did you try this recipe? I’d love to see it!
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Enjoy!!
Easy Black Bean and Corn Salsa
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.
What lovely variations. The winter one looks especially nice, and I just saw pomegranates for the first time this season. Bookmarking this to try soon.
This looks delicious! Pinning so I can make it soon…thank you!
I would be eating this on everything! Thanks for linking up with What’s Cookin’ Wednesday!
I pretty much do Karly, LOL