Black Bean and Corn Salsa has been a staple at ABK for years. This simple recipe can be made any time of the year, from summer to the dead of winter. In September, it’s a crime to use anything but fresh tomatoes and fresh corn!

If you haven’t ever made black bean salsa, this is the recipe for you. It’s foolproof, colorful, fresh, and absolutely delicious.

Double it!

With just a few fresh or canned ingredients, it’s easy to double this recipe for a large crowd or to share with a neighbor. Who wouldn’t love to see you show up with a bag of chips and a bowl of this colorful, salsa? 

Quick tips and shortcuts for Black Bean and Corn Salsa

Black Bean and Corn Salsa is packed with everything you want in a salsa. It’s terrific served with chips or alongside your favorite Mexican dish. Here are a few tips and shortcuts to make this recipe even easier:

Black beans: We like S&W brand best, but any canned black beans will work. 

Corn: Cook fresh corn and cut the kernels off the cob. No fresh corn? Use frozen corn – about 1 cup.

Cilantro: Keep cilantro fresh by trimming the stem ends and placing stems in a glass with 1 inch of water. Loosely cover cilantro with a plastic bag and refrigerate. It should stay fresh for a week. 

Lime juice: For the best squeeze, firmly roll lime on the countertop under your palm for 10-15 seconds before juicing.

Oil: We prefer a mild olive oil or avocado oil. For a neutral flavor, canola oil works well. 

Red or purple onion: Finely dice the onion in ¼-inch pieces to get a bit of onion in every bite. For a milder flavor, run chopped onion under cold water and pat dry before adding to salsa.  

Tomatoes: Fresh tomatoes are our first choice. If you don’t have any on hand, we use canned Ro*Tel. Ro*Tel is a mixture of tomatoes, spices, and green chilies found in the grocery store next to the canned tomatoes. 

What to serve with black bean Salsa?

Looking for something to serve with your salsa? We’ve got plenty of choices! Try Mexican Breakfast Tortillas, Ground Beef Enchiladas, or Easy Southwest Tortilla Rollups. Fruit Filled Virgin Sangria is a colorful and refreshing drink to accompany any meal.

We’d love to hear from you. Leave a comment below and let us know what you think. 

Originally posted in 2012; updated with fresh photos and content. 

Black Bean and Corn Salsa

Print Pin
Black Bean and Corn Salsa in square bowl with chips.
Author: Si Foster
Course: Appetizer
Cuisine: Mexican, southwest
Prep Time: 15 minutes
Total Time: 15 minutes
Vibrant colors and bright flavor make this easy salsa a crowd favorite – made even better with summer ripe tomatoes and fresh corn from the cob.

Ingredients 

  • 1 15-ounce can black beans, rinsed with cold water and drained
  • 2-3 ears corn, cooked and cut off cob, or about 1 cup frozen corn
  • 1 cup cilantro, chopped (about 1 bunch)
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons olive, avocado, or canola oil
  • ½-¾ cup red or purple onion, chopped
  • 1 teaspoon ground cumin
  • 2 fresh medium-size tomatoes, chopped, or ½ can of Ro*Tel (pureed if desired)
  • Salt and pepper to taste

Instructions

  • Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible.
    Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes.

Notes

I like using S&W brand black beans.
This recipe is really easy to double for large groups. I often spoon half of the salsa into a glass jar and share it with a friend.
Rot*Tel is a mixture of tomatoes, spices, and green chilies. Ro*Tel can be found at the grocery store next to the canned tomatoes. 

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!