Name: Corn and Black Bean Salsa
Prep time: 10 min
Ingredients: 15 ounces black beans (drained and rinsed); 15 ounces whole kernel corn (drained); 2 cloves garlic (minced); 2 limes (juiced); 2 tbsp fresh parsley (chopped); 1 tomato (diced); 1 bell pepper (diced); 1 tbsp olive oil; ½ red onion (diced); Salt and pepper (to taste)

This easy Corn and Black Bean Salsa is the perfect quick snack to enjoy as an appetizer or to add to tacos, grilled chicken, fish, and more.

My friends, I’m all about snacks. I love feasting on appetizers as my meal most of the time. So it is no surprise that I’m completely obsessed with this simple salsa recipe.

It is so incredibly easy to make. Just 10 minutes is all you need and if you can stir things together- then you can make this salsa. It is almost effortless.

Be sure to check out our Smoked Queso Dip too!

What I love about this salsa is how easily adaptable it is. If I happen to have a lot of a certain ingredient from the garden, then I toss that in there too.

You just can’t go wrong with this one. Check out the details below. I know you’ll love it.

corn and bean salsa

Here are some commonly asked questions

Can this be made with frozen corn?

Yes – you can make this with frozen corn. Just cook until hot, drain and then stir it into the rest of the ingredients.

Recipe Tips and Variations

Recipe makes enough for 8 but can easily be adjusted to make more.
If you’d like to make this on the sweeter side – like a Cowboy Caviar, add 1-2 tbsp if granulated sugar to the mix.
Seed the tomatoes to keep it from getting too soggy.
Try charring the corn before adding to the mix. To do so, add it to a skillet with 1 tbsp of olive oil and cook and stir until it just starts to char.
Store in the fridge for up to 4 days.
Make ahead up to 2-3 hours before serving.
Add things that tend to brown, like avocados when it is time to serve.
Try adding diced jalapenos, Anaheim chilies, avocado, hot sauce, crema, lemon juice, jicama, asparagus, zucchini, pineapple, mango, cojita or queso fresco.

salsa with corn and black beans

Serving Ideas

Tortilla Chips
Bell Pepper Wedges
Pita Chips
Crackers
Served on Tacos
Topped on Grilled Chicken
Topped on Steak

If fresh corn is in season, that would be a delicious substitute— just cut it off the cob and toast it for 5 minutes in a skillet with 1 tbsp of butter or olive oil before adding it to the rest of the ingredients.

black beans and corn salsa

How to make Corn and Black Bean Salsa

In a large mixing bowl, stir together the black beans, corn, garlic, lime juice, parsley, tomato, bell pepper, olive oil, onion, salt, and pepper.
Chill in the fridge until ready to serve.
The salsa can be stored in an airtight container in the fridge for up to 3 days.

TIP- try letting the chopped onion sit in a bowl of ice water for about 10 minutes. Then strain and pat dry. This will help reduce the bite of the onion- making the flavors blend better once mixed together.

corn bean salsa

What to serve with corn and black bean salsa

We love this salsa because it goes with so many things. Check out our favorite party recipes we serve when we are also enjoying this salsa.

black bean corn salsa

Ingredients for Corn and Black Bean Salsa

black beans – drained and rinsed
whole kernel corn
garlic – minced
limes
fresh parsley
tomato
bell pepper
olive oil
red onion
salt and pepper

If you prefer cilantro, feel free to substitute the parsley out!

black bean and corn dip

If you love this Easy Corn and Black Bean Salsa recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!

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Pineapple Salsa / Mango Salsa

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