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Black Bean and Corn Salsa

Course Appetizer
Cuisine Mexican, southwest
Keyword appetizer, black bean, Corn, salsa, southwest


  • 15 oz can black beans rinsed with cold water and drained ( I like S&W brand best)
  • 2-3 ears corn cooked and cut off cob, or half of one small bag of frozen corn, about 1 cup
  • 1/2 bunch chopped cilantro about 1 cup
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive, or canola oil
  • 1/2-3/4 cup chopped red or purple onion
  • 1 teaspoon ground cumin
  • 2 fresh medium size tomatoes chunked or 1/2 can of *Rotel (pureed if desired)
  • Salt and pepper to taste


  1. 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.

Recipe Notes

-If you want to make a large amount, this recipe is really easy to double. I often spoon half of the salsa into a mason jar, top it with a screw on lid and share with a friend
-*Rotel is a mixture of tomatoes, spices and green chilies.