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

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 114 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 129kcal

Ingredients
 

  • 15 oz black beans (drained and rinsed)
  • 15 oz sweet corn (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

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.

Equipment

Citrus Juicer
Zyliss Control Chefs Knife, 8-inch
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

Calories: 129kcal | Carbohydrates: 26g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Sodium: 15mg | Potassium: 454mg | Fiber: 6g | Sugar: 5g | Vitamin A: 251IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg
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