This simple Black Bean and Corn Salsa is packed with flavor, and thanks to the beans it also brings plant-based protein to the party. Sweet corn, creamy black beans, spicy jalapeño, tangy tomatoes, and cooling cilantro come together for the perfect appetizer or side dish made in just 15 minutes.
It's an appy! It's a side! It's a salad!
At any social gathering, I'm the one hovering around the appetizer station. Got a cheese board? I will crush that. Got veggies and dip? Consider it gone. Give me a bowl of salsa and I am one happy girl. Put beans in that salsa? Hoo baby, I am one happy Nutrition Lady.
This Black Bean Corn Salsa recipe is a tortilla chip's best friend. A match made in snacking heaven, if you ask me. But it's more than just a dip! Unlike our community-fave Fresh Peach Salsa (which I love, love love), corn and black bean salsa packs in a hefty dose of protein thanks to the beans.
It's great served alongside tacos quesadillas, burrito bowls, grilled vegetables, and more. Pile this black bean and corn salsa into a stuffed sweet potato if you please. And TBH, if you double the recipe it works great as a salad as well.
What's not to love about this homemade salsa?!
Let's make Black Bean and Corn Salsa together!
Guys, this recipe is soooooo easy to make. You'll find detailed instructions in the printable recipe card at the end of this post, but let's walk it through here step by step, with pictures. I recommend that you start by getting all of your chopping out of the way, and then things will come together super quickly.
Step 1: make the dressing
Start by making the dressing. In a large bowl, whisk together lime juice, honey, avocado oil, cumin, oregano, salt, and pepper.
Add the diced red onion to the dressing to marinate while you're preparing the other ingredients. This will mellow it out a bit and ensure the salsa isn't overwhelmed by raw onion flavor.
Step 2: toast the corn
Heat a teaspoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the corn kernels, and sauté for a few minutes, until they're just starting to brown. Remove from the heat and set aside to cool.
Note: If you're using fresh corn, you can also throw it on the grill whole and slice off the kernels once you've got a nice char on it.
Step 3: mix up your salsa
Add the black beans, diced tomato, minced jalapeno, corn, and fresh cilantro to the bowl with the dressing. Stir to combine, taste, and adjust the seasonings if necessary.
At this point, I recommend you keep the salsa in the refrigerator for an hour before serving to allow the flavors to develop.
Step 4: scoop + serve!
Crack open a bag of tortilla chips and get scooping!
Tips for the Best Black Bean Salsa
This recipe is so simple and comes together in practically no time at all, but there are of course a few things you can do to ensure the best results.
Marinate your onions
Whether you're using red onion, yellow onion, or finely minced shallots, I find that letting them marinate quickly in the dressing really improves the flavour and removes a lot of the bite. It doesn't take any extra time, and the results are much better.
Refrigerate the salsa
Refrigerating the salsa after everything is mixed together will allow flavours to develop. You can certainly serve it immediately after you make it and it will still be delicious, but for maximum flavour let it rest for at least and hour in the fridge.
Use a slotted spoon
If you're serving this salsa individually, use a slotted spoon to allow it to drain a bit before transferring to plates.
Use fresh beans
Canned black beans are perfectly fine and are super convenient. But have you tried cooking black beans from scratch? Hoo baby, they taste soooo much better. You can also switch things up and use another type of beans, like black-eyed peas, if you like.
Use fresh corn
I live in part of the world where fresh sweet corn can be hard to find except for a few weeks in the summer, so I tend to use frozen corn in this recipe and it works great. But when you have fresh corn on hand, I really recommend you give it a try for this Corn and Black Bean Salsa. It's soooo good!
Make it your own
You can mix and match the ingredients according to what you have on hand and what you like best. Got bell peppers? Put 'em in! Love garlic? Fresh veggies on hand? Add some!
Black Bean and Corn Salsa Recipe
Ingredients
- ¼ cup fresh lime juice approx 2 limes, juiced
- 1 teaspoon honey or other liquid sweetener
- 2 Tablespoons avocado oil or another neutral flavoured oil
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine-grain sea salt
- ½ cup finely chopped red onion
- 1 15 ounce can black beans drained and rinsed (or 1 ½ cups cooked black beans)
- 1 cup corn kernels either sliced from a fresh corn cob if in season or frozen is fine
- 1 medium tomato finely diced
- 1 small jalapeno pepper seeds and ribs removed and finely minced
- ½ cup cilantro leaves minced
Instructions
- Start by making the dressing. In a large bowl, whisk together lime juice, honey, avocado oil, cumin, oregano, salt, and pepper.¼ cup fresh lime juice, 1 teaspoon honey, 2 Tablespoons avocado oil, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon fine-grain sea salt, ¼ teaspoon freshly ground black pepper
- Add the diced red onion to the dressing to marinate while you're preparing the other ingredients. This will mellow it out a bit and ensure the salsa isn't overwhelmed by raw onion flavour.½ cup finely chopped red onion
- Heat a teaspoon of olive oil in a large heavy-bottomed skillet over medium-high heat. Add the corn kernels, and sauté for a few minutes, until they're just starting to brown. Remove from the heat and set aside to cool.1 cup corn kernels
- Add the black beans, diced tomato, minced jalapeno, and cilantro to the bowl with the dressing. Add the cooled corn, and toss to combine well.1 15 ounce can black beans, 1 medium tomato, 1 small jalapeno pepper, ½ cup cilantro leaves
- Refrigerate for an hour before serving to allow the flavours to combine.
- Serve with your favourite tortilla chips, tacos, etc.
Notes
- Nutrition values are an estimate only
Jessica Gustafsson says
Quick, easy — AND tasty! The oregano was an unexpected and pleasant surprise. Added some mango and feta cheese too:):) Great stuff.
Katie Trant says
Yay! So glad you enjoyed this as much as we do 🙂