Black Bean Corn Salsa

Black Bean Corn Salsa recipe is one that you can make all year long, but will be the best with fresh corn. It is a simple corn salsa recipe that is a crowd favorite. It can be simply served as a salsa dip with crunchy tortilla chips or as a side dish.

This is a very versatile and easy recipe to make.  It is a healthy snack that can be served as a salsa dip or it is a great dish that can be added to tacos, burritos, and quesadillas. In the summer months when fresh corn is  available you can substitute two cups of fresh corn. When fresh corn is not available it can be made with canned or frozen corn.

This is a very flavorful, healthy salsa. The combination of black bean with the sweet corn is delicious. Fresh veggies which include tomatoes, red onion, lime juice and fresh cilantro make it bright. A bit of cayenne adds a minimal amount of heat. If you are a spicy food fan you can certainly add more to taste or you can leave it out entirely.

Homemade salsa with fresh ingredients is always great with your Mexican inspired- meals, grilled meats or for game day with chips. If you would like some additional ideas to this black bean salsa recipe, check out Tomato Salsa, Watermelon Salsa, Bell Pepper Salsa, Pineapple Radish Salsa ,Canteloupe Salsa, Cherry Salsa, and Pickle Salsa and Salsa Taquera.

Black Bean Corn Salsa makes a great side for your summer cookouts too. If you want some other summer cookout inspiration, check out 30 Simple Summer Cookout Side Dishes.

SOME THINGS TO KNOW:

• In the summer months when fresh corn is available you can substitute two cups of fresh corn. You will need 3 ears of corn to get 2 cups of kernels depending on the size of the ears. If there is a bit extra, just add it in.
• If you are using fresh corn, you will need to boil it and remove the kernels from the cob. Check out How to Cook Corn on the Cob to do this.
• When fresh corn is not available it can be made with a can of corn or frozen corn.
• If you like spicy flavors and  heat in your salsa, jalapeno peppers would be a good addition. Just remember that most of the heat is in the ribs and seeds so remove them if you do not want it too hot.
• You can keep any leftover salsa in the refrigerator in an airtight container for 2-3 days.
• This salsa contains fresh tomatoes and raw onion which will change consistency if frozen. It is not recommended to attempt this.
• If you do not have a red onion, you can get that onion flavor with a white onion, green onions or sweet onions. They will will work as well.
• Plum tomatoes are also know as Roma tomatoes. They are dense and have less moisture and seeds than other tomatoes.
• If you do not have a fresh lime, lemon juice would be a good substitute.
• While black beans are preferred, white beans can be added in a pinch.

Black Bean Corn Salsa

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Serves: makes 5-6 cups Prep Time: 10 minutes

Ingredients

• 15 ounce can of black beans, rinsed and drained
• 2 cups corn kernels, fresh, frozen or 15 oz canned corn
• 2 medium plum (Roma) tomatoes, diced
• ½ cup red onion, diced
• 1 clove garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of one lime
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste

Instructions

In a large bowl combine the black beans, corn, tomatoes, red onion,  garlic and cilantro.

Give it a good stir to combine it well.

Add the lime juice, olive oil and cayenne pepper.

Combine well.

Taste and add salt and pepper if needed.

This will be the most flavorful when served at room temperature.

Black Bean Corn Salsa was last modified: May 27th, 2023 by Sue O'Connell

Notes

Cilantro is one of the very few spices that I would not recommend that you substitute dried for fresh. Cilantro has a strong flavor which I think gets lost when it is dried.