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Home » Appetizer

Published: Jul 7, 2025 by Kathy

Black Bean Salsa

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A bowl filled with black bean and corn salsa.

Easy Black Bean Salsa is perfect for scooping up with your favorite corn chips. Full of flavor and good-for-you ingredients.

Black Bean Salsa with corn and tomatoes in a white bowl.

Black bean and corn salsa

I love using black beans in so many different recipes, and this salsa is a winner! It's a hearty salsa filled with fresh flavors and is perfect for bringing to a potluck or serving at a party or gathering.

With just a handful of simple ingredients, it comes together quickly and disappears just as fast. You can serve it as a dip with tortilla chips or spoon it over grilled chicken, tacos, or even salads for an easy burst of flavor.

Salsa ingredients

Tomatoes, onion, jalapeno, cilantro, limes and other ingredients on a wooden board.
  • Black Beans - Use one 15.5-ounce can of black beans or cook dried black beans. Rinse and drain the black beans.
  • Corn - Fresh or frozen corn can be used. If using fresh, blanch it or grill it before slicing off the cob. Frozen corn does not need to be thawed first or cooked.
  • Onion - Use a white or red onion. You could also use green onions or scallions if you'd prefer.
  • Tomatoes - I prefer to use Roma tomatoes because they are meatier. Scoop out any seeds before using. This helps prevent the salsa from becoming too watery.
  • Jalapeno - Adds a bit of spice to the salsa. I use a whole jalapeno, seeded and finely diced. Adjust this to your liking.
  • Cilantro - Adds freshness, flavor, and color to the salsa. If you're not a fan of cilantro, you can omit it.
  • Lime Juice - Use freshly squeezed lime juice. Adds flavor and brightness to the salsa.
  • Seasoning - Salt, pepper, cumin, and smoked paprika.

Making black bean salsa

A glass bowl filled with black beans, corn, tomatoes, onions, and cilantro.
  1. Place black beans, tomatoes, corn, onion, and jalapeno in a large bowl.
Making beans and corn salsa in a glass bowl.
  1. Add lime juice, cilantro, and seasoning.
  2. Toss to mix.
  3. Serve right away or cover and refrigerate.

Recipe tips

  • If using frozen corn, there's no need to thaw first.
  • If using fresh corn, you can slice it off the cob raw or grill it for a few minutes for a slightly smoky flavor.
  • Scoop out any seeds and juice from the tomatoes. This helps prevent the salsa from becoming too watery.
  • Adjust the amount of jalapenos to your liking.

Frequently asked questions

How long does black bean salsa last?

This salsa is best used within 3-4 days.

Black bean recipes

If you love using black beans, you'll also want to try these delicious recipes.

  • Black Beans and Rice
  • Black Bean Flautas
  • Black Bean and Pumpkin Chili
  • Black Bean Taco Cups
  • Spaghetti Squash with Black Beans

More delicious salsa recipes

  • Tomato Salsa
  • Salsa Verde
  • Peach Salsa
  • Pineapple Salsa
Chips on a plate alongside a bowl of salsa with black beans and corn.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Black Bean Salsa with corn and tomatoes in a white bowl.

Black Bean Salsa

Kathy Berget
Hearty and fresh, this black bean salsa is perfect as a dip or topping.
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine Mexican
Servings 4 cups
Calories 103 kcal
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Ingredients
 
 

  • 1 15 ounce can black beans (rinsed and drained)
  • 1½ cups chopped tomatoes (roma, scoop out seeds)
  • 1 cup corn (frozen)
  • ½ cup white onion
  • ¼ cup chopped cilantro
  • 1 jalapeno (seeded and finely diced)
  • ¼ cup lime juice (freshly squeezed)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt (more/less to taste)
  • ¼ teaspoon pepper

Instructions
 

  • Place black beans, tomatoes, corn, onion, and jalapeno in a large bowl.
    1 15 ounce can black beans, 1½ cups chopped tomatoes, 1 cup corn, ½ cup white onion, 1 jalapeno
  • Add lime juice, cilantro, and seasoning.
    ¼ cup chopped cilantro, ¼ cup lime juice, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon pepper
  • Toss to mix.
  • Serve right away or cover and refrigerate.

Notes

  • If using frozen corn, there's no need to thaw first.
  • If using fresh corn, you can slice it off the cob raw or grill it for a few minutes for a slightly smoky flavor.
  • Scoop out any seeds and juice from the tomatoes. This helps prevent the salsa from becoming too watery.
  • Adjust the amount of jalapenos to your liking.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 0.5cupCalories: 103kcalCarbohydrates: 20gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 139mgPotassium: 349mgFiber: 6gSugar: 3gVitamin A: 195IUVitamin C: 10mgCalcium: 34mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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