Black Bean and Corn Salsa

I love making a big batch of this Black Bean and Corn Salsa to have on hand for a healthy snack, side dish, or topping for salads and tacos!

Black Bean and Corn Salsa with tortilla chips

Back in my college days, a few girlfriends and I spent a week of every summer break at a small cottage in Sarasota, Florida. If ever there were good ol’ days, these were it. Our agenda for the week included laying out on the beach (where I was known for my aggressive every-hour-reapplication-of-sunscreen) and working through the stack of 20 DVDS we’d packed.

Yes, sweet young friends, I went to college in the B.N.S (Before Netflix Streaming) age, when we still had to reserve half a suitcase’s worth of space for our movie collections.

With the beach, movies, and a local ice cream shop nearby, the only other thing we needed were snacks. We grocery shopped at the beginning of the week, stocking up on our favorite cheap college meals and pints of ice cream (because sometimes you can’t be bothered to walk a few blocks to the ice cream shop!).

A Quick Recipe for Snacking

We didn’t cook a lot that week, but we did always manage to throw together a huge batch of this Black Bean and Corn Salsa.

This is college food at its finest. It can be made with just a few cans of black beans, corn, and tomatoes, plus a few (optional, but very much recommended) fresh additions. It’s a cinch to throw together and is the perfect food to stress-munch while you’re huddled together on the couch watching Joy Ride.

I recently revisited my favorite black bean and corn salsa recipe, and I’m happy to say it’s just as good (and easy) as I remember it! This is a great dish to take to a potluck, and makes an awesome side dish for BBQ favorites like Chipotle Grilled Chicken and Marinated Skirt Steak.

two bowls of black bean corn salsa with tortilla chips and limes

How to Make Black Bean and Corn Salsa

This recipe comes together so quickly, and can be customized based on what you have on hand. In the summer, I love using fresh veggies, but otherwise I opt for the readily available cans.

To make the black bean corn dip, grab a big bowl and stir together:

  • 1 can of black beans, drained and rinsed
  • 1 can of sweet corn (or substitute 1 1/2 cups frozen or fresh sweet corn)
  • 1 can of diced tomatoes, drained (or substitute 4-5 fresh chopped tomatoes)
  • 1/2 red onion, chopped
  • 1 jalapeno, seeded and diced
  • Juice of 2 small limes
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

The salsa can be eaten right away, but the flavors are best if mixed up a few hours in advance and refrigerated.

Bowl of Black Bean Corn Dip with cilantro leaves

Black Bean Salsa Variations

There are so many ways to make this black bean salsa your own! Use this recipe as a base then add to it or swap ingredients depending on your mood!

  • For a spicy version: Leave the seeds of the jalapeno in the mix and/or add some chipotle peppers in adobo, red pepper flakes, or cayenne pepper.
  • For a cheesy version: Add some crumbly cotija cheese for extra creaminess.
  • For a smoky flavor: Use a can of fire roasted tomatoes instead of plain diced tomatoes.
  • To make black bean and corn salad: Add chopped sweet bell peppers and avocado. Avocado browns quickly, so if you’re making  this in advance, wait to add the avocado until right before serving.

Bowl of Black Bean and Corn Salsa with Tortilla Chip dipping into it

How Long Does Black Bean Corn Salsa Last?

3-5 days. One of my favorite things about this black bean and corn dip is that it keeps SO well. I usually make a big batch at the beginning of the week and find it keeps in the refrigerator for at least five days. I actually think the flavor gets better–brighter and more limey–after everything has a chance to meld together for a few days.

Tortilla chip scooping black bean and corn salsa

Ways to Use Black Bean and Corn Salsa

This dip is incredible by itself or with a simple side of air fryer tortilla chips. It also makes a great topping for grilled meats, Chicken Enchilada Baked Potatoes, or Chicken Soft Tacos. You can add a few spoonfuls to a Cheesy Ground Beef Quesadilla, wrap some up in a Breakfast Burrito, or toss it with this Mason Jar Chicken Taco Salad for a hearty and healthy main dish.

I also love packing this as a side dish in school lunches alongside Ground Beef Empanadas.

The possibilities for this black bean corn dip are truly endless! Whether you’re looking for a healthy and satisfying snack, a quick side dish, or a topping for all sorts of Mexican dishes, this recipe is one you’ll make over and over again!

A tortilla chip scoops into a bowl of black bean and corn salsa.

Black Bean and Corn Salsa

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

This Black Bean and Corn Salsa is so fresh and ridiculously easy to make. Make this Black Bean Dip as a side, appetizer, or topping for grilled meats, tacos, and salads.

Ingredients

  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can sweet corn, or about 1 1/2 cups fresh or frozen corn
  • 1 15 ounce can diced tomatoes, drained
  • 1/2 a red onion, diced
  • 1 jalapeno, seeds removed, diced
  • Juice of 2 small limes
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • Salt and Pepper, to taste

Instructions

  1. In a large bowl, stir all of the ingredients together. Season to taste with salt and pepper. Salsa can be served right away, but tastes best after being refrigerated for at least 30 minutes.

Notes

Feel free to substitute fresh vegetables for the cans.

  • For the corn- 1 1/2 cups frozen or fresh corn off the cob
  • For the tomatoes- 4-5 chopped roma tomatoes

This recipe will keep in the fridge for 4-5 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 298mgCarbohydrates: 39gFiber: 8gSugar: 9gProtein: 8g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Did you make this recipe?

Leave a review, or head over to Instagram and share a photo! Tag your projects with #neighborfoodies!

9 Comments

  1. I made this today and it’s absolutely delicious. I used a can of rotel (hot) instead of the regular diced tomatoes. Yes, I did drain it.. This will definitely be a repeat recipe in my house.

  2. I think the fire roasted tomatoes are a great idea. I usually get them with garlic in them. I’m trying that first. Then I might try with Chili ready diced tomatoes?

  3. Made this today. It is really good. Will be a staple in my fridge. I did use fire roasted tomatoes. Next time I’m going to add some chili flakes. Thanks for sharing.

  4. Wondering if I should drain the water off the sweet corn for the black bean and corn salsa. Directions were unclear on this point. Thank you!

  5. Hi Courtney,
    This looks absolutely delicious! Can’t wait to try it. How much is a serving size?
    Thank you! Have a great day!
    Theresa

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.