Black Bean and Corn Salsa

Black Bean and Corn Salsa is easy, affordable and great for dinner or parties! So delicious on top of grilled fish or chicken or with some tortilla chips!

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This recipe was photographed and updated 6/2024.

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Shopping list:

• canned black beans
• canned whole kernel corn
• roma tomatoes
• red onion
• garlic
• olive oil
• lime juice
• cilantro
• salt
• black pepper

This Black Bean and Corn Salsa combines fresh and canned ingredients for a delicious and simple snack, appetizer or addition to dinner. It's budget friendly and great for summer. 

We can't get enough fresh salsa at our house! This salsa is so easy to make, versatile and so tasty! It's such a hit at parties and potlucks. The best thing about this salsa? It's so quick to make and can be ready in less than 15 minutes.

If you're looking for some more fresh salsa ideas, try this Strawberry Jalapeno Salsa or Mango Salsa!

Keep scrolling for the full printable recipe 💙

You can add or substitute with these ingredients:

• add diced jalapeno or bell pepper
• use a vinaigrette instead of olive oil and lime juice
• use white beans instead of black
• use frozen or fresh corn instead of canned
• use green onion instead of red
• skip the cilantro

Recipe tips:

• Refrigerate leftovers in an airtight container for up to two days.

• Freshly squeezed lime juice is recommended for better taste.

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Total time

10 Min

Black Bean and Corn Salsa

Ingredients

• 1 - 15 ounce can of black beans, drained and rinsed
• 1 - 14 ounce can of whole kernel corn, drained
• 3 roma tomatoes, insides scooped, and diced
• 1/2 cup diced red onion
• 1 clove garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped cilantro
• salt and pepper, to taste
• tortilla chips, for serving

Instructions

1. In a large mixing bowl, mix together the black beans, corn, tomatoes, red onion, and garlic.
2. Add in olive oil and lime juice, and toss to combine.
3. Sprinkle with cilantro, and add salt and pepper, to taste.
4. Serve immediately, or cover and refrigerate for up to 30 minutes before serving.

Nutrition Facts

Calories

176.77

Fat

8.38 g

Sat. Fat

1.19 g

Carbs

21.32 g

Fiber

4.66 g

Net carbs

16.4 g

Sugar

1.12 g

Protein

5.26 g

Sodium

341.97 mg

Cholesterol

0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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