Corn and Black Bean Salsa
If you’re looking for a fresh, colorful dish that’s packed with flavor and easy to throw together, Corn and Black Bean Salsa is the answer. It’s bright, zesty, and comes together in minutes with just a handful of ingredients.
Whether you’re scooping it up with tortilla chips, spooning it over grilled chicken, or stuffing it into tacos, this salsa is a guaranteed crowd-pleaser.
I wanted to try something a little different from my usual Easy Homemade Salsa, and that’s how this fresh and flavorful corn and black bean salsa recipe came to life! I saw several different recipes for Corn Salsa but I just used what I had on hand and it turned out amazing!
Most of the recipes I saw use red onion, since I really don’t care for red onion I used the sweet Vidalia onion, to me that made this salsa so much better.
Whether you’re entertaining or just craving something fresh and flavorful, this corn and black bean salsa is a go-to. It’s colorful, wholesome, and totally addictive.
Keep it in your fridge for quick snacks or toss it into wraps for a punch of flavor on the go!
Serving Ideas:
- Game day snack with tortilla chips
- Side dish for BBQ grilled chicken, steak, or burgers
- Taco topping for an extra layer of freshness
- Light lunch served over a bed of greens with avocado
If you love fresh, vibrant flavors like this, be sure to check out my other Mexican-inspired recipes like Beef Enchiladas, Mexican Rice, and Taco John’s Apple Grande —they all pair perfectly with this corn and black bean salsa!
What is Corn and Black Bean Salsa?
Corn and Black Bean Salsa is a fresh, flavorful mix of sweet corn, hearty black beans, chopped vegetables like tomatoes, onions, and zesty ingredients like lime juice and cilantro.
It’s typically served cold and can be enjoyed as a dip with tortilla chips, a topping for tacos and grilled meats, or even as a side salad. It’s known for being colorful, healthy, and super easy to make—no cooking required!
Ingredients
- Vidalia onion, diced
- Black beans, drained and rinsed
- Corn
- Tomato, diced
- Lime juice
- Olive oil
- Cilantro
- Ground cumin
- Salt
- Pepper
How to make Corn and Black Bean Salsa
In a large bowl, combine the corn, black beans, chopped Vidalia onion, tomato, and cilantro.
Drizzle with olive oil and lime juice. Sprinkle in the salt, pepper, and cumin (if using).
Toss everything together until well mixed.
Refrigerate for at least 15–30 minutes to let the flavors blend.
Taste before serving and adjust seasoning if needed.
Corn and Black Bean Salsa
Ingredients
- 1 15 oz can corn, drained
- 1 15 oz can black beans, drained and rinsed
- 1 small Vidalia onion finely chopped (about ½ cup)
- 1 medium tomato diced (or ½ cup cherry tomatoes, quartered)
- ¼ cup fresh cilantro chopped (or parsley, if preferred)
- Juice of 1 lime or 2 tablespoons bottled lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon cumin optional, for a warm, smoky touch
Instructions
- In a large bowl, combine the corn, black beans, chopped Vidalia onion, tomato, and cilantro.
- Drizzle with olive oil and lime juice. Sprinkle in the salt, pepper, and cumin (if using).
- Toss everything together until well mixed.
- Refrigerate for at least 15–30 minutes to let the flavors blend.
- Taste before serving and adjust seasoning if needed.
Nutrition
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