Beans | Corn | Mexican Food | Salsa Recipes | Summer Recipes
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 Recipe
- Fresh and zesty flavor. Lime juice, cumin, jalapeño, and cilantro give the salsa a bright, savory punch that works with everything from tacos to grilled meats.
- Hearty and satisfying. Black beans and corn make this salsa substantial enough to double as a side dish or topping, not just a dip.
- Quick to prepare. Once the corn is steamed and cooled, it’s mostly a matter of chopping and stirring, with no long cooking time or complicated steps.
- Perfect for entertaining. The recipe makes a party-size bowl that’s ideal for potlucks, game days, or taco bars, and it can be made ahead.
- Flexible and customizable. You can easily adjust the heat level, swap peppers, or tweak the herbs to suit your taste or what you have on hand.
Ingredient Notes
- Olive oil – Acts as the base for the dressing, helping the lime juice and seasonings coat the corn and beans. A mild or medium-bodied olive oil works best so it doesn’t overpower the other flavors.
- Lime juice – Provides acidity and brightness, balancing the richness of the olive oil and the starchiness of the beans. Fresh-squeezed lime juice gives the cleanest, freshest flavor.
- Ground cumin – Adds warm, earthy, slightly smoky notes that tie the salsa into classic Mexican and Southwest flavors. A little goes a long way, so measure rather than guessing.
- Corn – Frozen corn that’s steamed and cooled is convenient and reliably sweet. You can also use grilled or roasted corn kernels for a smokier flavor.
- Black beans – Canned black beans keep the recipe quick and easy. Rinse and drain them well so they don’t water down the dressing or add extra salt.
- Red onion – Adds sharpness, color, and crunch. Dicing it small helps the flavor distribute evenly through the salsa without overpowering each bite.
- Red bell peppers – Bring sweetness, color, and crisp texture. Red bell peppers are milder and sweeter than green, which plays nicely against the jalapeño and lime.
- Jalapeño – Provides gentle heat. Removing the seeds and membranes keeps it milder; leaving some in will increase the spice level. Finely chopping it ensures the heat is evenly distributed.
- Cilantro – Adds a fresh, herbal note that brightens the salsa. Use the leaves and tender stems, chopping them fairly small so they mix evenly through the bowl.
Steps to Make Corn and Black Bean Salsa
- Prepare the dressing by whisking together the olive oil, lime juice, and ground cumin in a large mixing bowl.
- Add the steamed, cooled corn to the bowl along with the rinsed and drained black beans.
- Stir in the diced red onion, red bell peppers, jalapeño, and chopped cilantro, tossing gently until everything is evenly coated in the dressing.
- Taste the mixture and season with salt and freshly ground black pepper as needed, adjusting lime or cumin if you’d like more brightness or warmth.
- Cover the bowl and refrigerate the salsa so the flavors have time to meld before serving.
Pro Tips
- Cool the corn completely before mixing, so it doesn’t warm the beans and soften the vegetables or dull the fresh herbs.
- Rinse the black beans thoroughly until the water runs clear to remove excess starch and any metallic or salty canned flavor.
- Dice the onion and bell peppers small and evenly, so they distribute well, and you get a bit of everything in each scoop.
- Chill the salsa for at least an hour before serving. The rest time allows the flavors to blend and the dressing to penetrate the beans and vegetables.
- Stir again just before serving and taste once more; you may want an extra squeeze of lime or pinch of salt after it has chilled.
Recipe Variations
- Avocado corn and black bean salsa. Gently fold in diced ripe avocado just before serving for a creamier texture. Add the avocado at the last minute so it doesn’t break down.
- Tomato corn salsa. Add diced fresh tomatoes or halved cherry tomatoes to make the salsa juicier and more like a chunky pico de gallo. You may want a touch more lime to balance.
- No-cilantro version. If you or your guests aren’t fans of cilantro, substitute chopped flat-leaf parsley or a mix of parsley and green onion for a fresh but different flavor.
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 – Transfer the salsa to an airtight container and refrigerate for up to 3 to 4 days. The flavors will continue to blend as it rests, but the vegetables may soften slightly over time.
- Stir – Give the salsa a good stir before serving again, as some of the dressing may settle at the bottom of the container. Taste and adjust the seasoning with a little extra lime juice or salt if needed.
- Avoid freezing – This salsa is best enjoyed fresh or refrigerated. Freezing will soften the vegetables and change the texture of the beans and corn, so freezing is not recommended.
Corn and Black Bean Salsa
Spice up your meals with delicious corn and black bean salsa. Perfect with barbacoa beef, quesadillas, tacos, or grilled chicken or fish.
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
Calories: 106kcalCarbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2mgPotassium: 200mgFiber: 4gSugar: 1gVitamin A: 334IUVitamin C: 16mgCalcium: 14mgIron: 1mg
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.
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