Go Back
Easy Corn and Black Bean Salsa Recipe

Easy Corn and Black Bean Salsa

A fresh, zesty, no-cook salsa combining black beans, corn, tomatoes, peppers, cilantro, and lime. Chill it for at least 30 minutes so the flavors blend before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained, or 1 1/2 cups frozen corn, thawed
  • 2 medium Roma tomatoes, seeded and diced
  • 1/2 medium Red onion, finely diced
  • 1 small Green or red bell pepper, diced
  • 1 jalapeño Jalapeño, seeded and finely minced
  • 1/2 cup Fresh cilantro, chopped
Dressing
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Olive oil
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Optional
  • 1 clove Garlic, minced

Method
 

Step-by-Step
  1. Drain and rinse the black beans thoroughly until the water runs mostly clear. Drain the canned corn very well, or thaw and drain frozen corn, because extra liquid can make the salsa watery.
  2. Seed and dice the Roma tomatoes, then finely dice the red onion and bell pepper. Seed the jalapeño for a milder salsa, or leave the seeds in if you prefer more heat.
  3. Add the beans, corn, tomatoes, onion, bell pepper, jalapeño, cilantro, and optional garlic to a large mixing bowl. Toss gently to distribute the ingredients without crushing the beans or tomatoes.
  4. Whisk the lime juice, olive oil, cumin, kosher salt, and black pepper in a small bowl. Pour the dressing over the bean-and-corn mixture and stir gently until everything is evenly coated.
  5. Cover the bowl and refrigerate the salsa for at least 30 minutes. Stir again just before serving, then adjust the lime juice, salt, or jalapeño to suit your taste.

Notes

Rinse the beans until the water is mostly clear and drain all canned ingredients well. The salsa can be made several hours ahead. If adding avocado, fold it in just before serving so it does not brown or become mushy.