Black bean and corn salsa is a healthy snack that also makes a terrific side dish or topping for all sorts of meals. Loaded with hearty black beans, sweet corn, and spicy jalapeño pepper, you’ll wish you had made a double batch!

Black Bean and Corn Salsa

I love all types of homemade salsa, including Pineapple Salsa, Habanero Onion Salsa, and Pico de Gallo Salsa.

But there’s just something more hearty about Black Bean and Corn Salsa that makes it more of a side dish than a topping.

I can eat this flavorful black bean salsa with just a spoon and be satisfied!

My black bean salsa recipe is not only delicious, but it comes together easily. The simple ingredients and the wonderful spices and tang from the dressing make it a big hit at parties and family get-togethers.

I often grab a large bowl and make a BIG BATCH of this Black Bean Corn Salsa recipe and to my surprise, there’s never any leftovers!

Why You’ll Love My Black Bean and Corn Salsa

Are you ready to jazz up your tacos? My black bean and corn salsa is just what your table has been missing!

This salsa is all about the rich taste of black beans and sweet corn, mixed with fresh veggies. It’s simple to make and packs a lot of flavors.

Great for a quick snack or a colorful side dish, this recipe is straightforward and delivers on flavor and texture.

And let’s not forget the fresh cilantro and juicy tomatoes that add that extra yum to every bite!

Ingredients Needed

To keep this recipe for corn salsa and black beans simple, you can use canned beans, tomatoes, and corn.

Sometimes I will use charred corn on the cob and just cut the corn off the corn cobs. It’s so amazing that way, y’all!

Canned black beans
Canned black eye peas (optional, can use another can of black beans instead)
Canned diced tomatoes with green chiles
Corn kernels (fresh corn or canned corn works, as well as cobbed corn!)
Red onion
Jalapeño peppers
Italian salad dressing
Fresh cilantro

Best Type of Beans for Black Bean and Corn Salsa

Hearty black beans are the star of this easy black bean salsa, offering not just great texture but also a rich, earthy base that complements the bright flavors of the other ingredients.

While I love using canned black beans for convenience, feel free to cook your own from scratch if you have time!

I prefer to buy my canned beans organic with low sodium. The ingredients are simply: beans, water, sea salt.

How To Make Black Bean and Corn Salsa

Start by rinsing your canned beans to reduce the sodium. Trust me, you’ll be adding in lots of amazing flavors and you just don’t need it.
If using a can of corn, drain it well. If using frozen corn, make sure it’s completely defrosted. If using corn-on-the-cob, cut it off the cob.
Drain the tomatoes thoroughly so it doesn’t water down your salsa.
Dice up the red onion and jalapenos, and cilantro.
In a large mixing bowl, toss together all the ingredients until well combined. Chill it in the refrigerator for at least 30 minutes before serving to let those flavors meld beautifully.
Grab a bag of chips and serve with a slotted spoon because it will be a tad juicy.

It’s that simple!

Corn and Black Bean Salsa Variations

Feel free to get creative with add-ins and variations to suit your desired flavors. Here are some ideas on how to change up the flavor of this easy recipe:

Add avocado chunks just before serving to ensure it doesn’t brown.
Use fresh tomatoes (roma tomatoes or plum tomatoes work best) and a can of green chiles in place of the canned diced tomatoes with green chiles.
Use Rotel for the canned tomatoes (mild or hot).
Use a variety of peppers, such as jalapeno, poblano, or serrano.
Dice up a bell pepper to add into the salsa. Green bell pepper and red bell bepper work great in this recipe.
For a smoky taste, add in some chipotle peppers.
Sprinkle with some cotija cheese.
Add some chopped pineapple for a tropical twist.
Top with chopped green onions.
Squeeze some fresh lime juice over the corn salad before serving.

Ways to Use Black Bean and Corn Salsa

This salsa is incredibly versatile:

Scoop it up with a side of tortilla chips as a great appetizer.
Serve it alongside jalapeno fried chicken or fish.
Mix it into a salad for an extra punch of flavor.
Use it as a topping for baked potato wedges.
Top your tacos with corn and black bean salsa.
Add to burritos, enchilada casserole, and pork tacos.
Use as a side for quesadillas.
Top Mexican Rice with black bean and corn salsa.
Add as a topping to a grain bowl.

Make Ahead Tips

Making this salsa ahead of time is always a good idea! It allows the flavors to blend together even more, making each bite irresistible.

It also makes a great meal prep side dish.

How to Store Black Bean and Corn Salsa

Keep any leftovers in an airtight container in the refrigerator. It stays fresh and delicious for up to 5 days – perfect for snacking anytime!

Should I rinse canned black beans?

Yes! Rinsing your canned black beans removes excess sodium and improves their flavor. Just give them a good rinse under cold water before using.

Print Pin

Black Bean and Corn Salsa

Prep Time 5

Total Time 35

Ingredients

1 15.5oz can black beans, rinsed & drained
1 15.5oz can black eye peas, rinsed & drained (can sub 2 cans of black beans & omit the black eyes)
1 14.5oz can diced tomatoes with green chiles, drained
2 cups frozen corn kernels thawed
1 medium red onion minced
4 jalapeno peppers seeded & chopped small (leave in the seeds if you like it spicy)
1 cup Italian salad dressing
1 bunch of cilantro chopped

Instructions

In a large bowl, combine all the ingredients. Cover & refrigerate at least 30 minutes before serving.

Black Bean and Corn Salsa (Simple & Delicious!)

Black Bean and Corn Salsa