Easy Black Bean Salsa is perfect for scooping up with your favorite corn chips. Full of flavor and good-for-you ingredients.
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
- 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
- Place black beans, tomatoes, corn, onion, and jalapeno in a large bowl.
- Add lime juice, cilantro, and seasoning.
- Toss to mix.
- 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
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
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
Check out all my delicious appetizers.
Black Bean Salsa
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.
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