Black Bean and Corn Salsa

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.

4.4 from 117 votes

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Prep Time: 10

Total Time: 10

Servings: 8

Calories: 129kcal

Ingredients

15 oz black beans (drained and rinsed)
15 oz sweet corn (drained (or about 1 1/2 cups fresh or frozen corn))
15 oz diced tomatoes (drained)
1/2 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

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

Substitutions and variations:

Use 1 1/2 cups fresh corn off the cob in place of canned.
Use fire roasted tomatoes or Rotel instead of the plain tomatoes.
Substitute 4-5 chopped Roma tomatoes instead of canned.
Add a can of green chiles and some hot sauce for a little heat.

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

Equipment

Course Side Dish

Cuisine Mexican

Keyword black bean and corn dip, black bean and corn salad, black bean and corn salsa, black bean corn salsa, black bean dip, black bean salsa, corn and black bean salsa

Nutrition