Corn and Black Bean Salsa
Elevate your meals with this tasty corn and black bean salsa. Perfect with grilled chicken or fish, or as a flavorful addition to salads and stuffed peppers.
This tasty corn and black bean salsa is a versatile dish that can liven a meal in so many ways. It is fantastic with grilled chicken or fish, adding color, texture, and flavor to the meal. Or serve the salsa with barbacoa beef, quesadillas, tacos, carnitas, or burritos. It also makes an excellent addition to salads. Incorporate it into your stuffed pepper filling or spoon it over an omelet. The possibilities are endless!
I like frozen steamed corn for this salsa, but fresh is even better! If corn is in season, by all means, use fresh. Fresh corn can be added raw, but its flavor and texture are improved by cooking. Roast, grill, or steam the corn, then let it cool completely before adding it to the salsa.
What You’ll Like About This Dish
Bright and fresh. A zesty mix of lime, cumin, and fresh veggies gives this salsa bold flavor.
Versatile. Spoon it over tacos, serve with chips, or add to grilled chicken or fish.
Make-ahead friendly. The flavors improve as it chills—perfect for prepping in advance.
Customizable. Easy to tweak with what you have on hand—beans, veggies, or even fruit.
Ingredient Notes
- Olive oil: Adds richness and helps coat the ingredients evenly.
- Lime juice: Use fresh for the best flavor—it brightens everything.
- Cumin: Brings a warm, earthy note that ties the salsa together.
- Corn: Frozen steamed corn is quick and easy, but grilled fresh corn adds extra flavor.
- Black beans: Rinsed and drained canned beans keep it simple.
- Red onion: Adds crunch and sharpness—can be swapped for sweet onion if preferred.
- Red bell peppers: Sweet and colorful; yellow or orange work too.
- Jalapeño: For a bit of heat—remove seeds if you want it milder.
- Cilantro: Brings freshness; use parsley if cilantro isn’t your thing.
- Salt and pepper: Add to taste after mixing everything together.
Steps to Make Corn and Black Bean Salsa
- In a large bowl, whisk together the olive oil, lime juice, and cumin.
- Add the corn, black beans, red onion, bell peppers, jalapeño, and cilantro.
- Toss everything until well coated and combined.
- Taste and season with salt and pepper as needed.
- Chill for at least 1 hour before serving to let the flavors meld.
Tips
- Chill before serving. Resting time improves flavor and texture.
- Drain beans well. Rinse thoroughly and let them drain to avoid watery salsa.
- Use gloves for jalapeño. To avoid transferring heat to your eyes or skin.
- Roast or grill corn. If using fresh corn, roasting adds deeper flavor and a bit of char.
Recipe Variations
- Avocado: Add creaminess by incorporating diced avocado.
- Beans: Replace the black beans with pinto beans or whatever you might have on hand.
- Tomato: Include one or two diced plum tomatoes or a handful of cherry tomato halves.
- Grilled corn: Use fresh grilled corn cut from the cobs.
- Fruit: Add a sweet twist to the salsa with a diced mango or peach.
Serving Suggestions
- Serve with tortilla chips as a fresh, crowd-pleasing dip.
- Spoon over grilled chicken, steak, or fish for a bold topping.
- Add to burritos, tacos, or quesadillas for extra flavor and texture.
- Stir into rice bowls or salads for a colorful boost.
How to Store
Refrigerate: Store the salsa in an airtight container and refrigerate for up to 3 to 4 days.
Keep cold when serving: Do not leave the salsa out for more than 2 hours (or 1 hour if the temperature is above 90°F). Use a cooler or set the bowl over ice when serving outdoors.
Corn and Black Bean Salsa
Ingredients
- 1/2 cup olive oil
- 6 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 1/2 cups frozen corn, steamed and cooled
- 32 ounces black beans, (2 16-oz cans) drained and rinsed
- 1 medium red onion, diced
- 2 medium red bell peppers, diced
- 1 jalapeno pepper, finely chopped
- 1/4 cup cilantro, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the olive oil, lime juice and cumin. Whisk to blend.
- Add the corn, black beans, onion, bell pepper, jalapeño pepper, and cilantro; toss to coat.
- Taste and add salt and pepper as needed.
- Refrigerate the salsa for at least an hour before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
