Corn Bean Salsa

As a San Diegan who has made countless Mexican-inspired dishes and truly lives for bold, fresh flavors, I can confidently say this Black Bean and Corn Salsa is a must-make! Itโ€™s vibrant, zesty, refreshing, and bursting with textureโ€”no bland bite here! ย Whether youโ€™re scooping it with chips, piling it onto tacos, or serving it as a side, this salsa is guaranteed to be the first bowl to disappear!

up close of scooping a chip in black bean and corn salsa recipe


 

Why you’ll love Black Bean Corn Salsa

With football and the holiday season upon us, I bring you this EASY recipe crafted to perfection! Here’s why you’ll love it:ย 

  • Stand-Alone Scrumptious: It’s SOย delicious that Iย debated whether or not to call it a salsa or a salad because you can eat it by the forkful all by itselfโ€ฆ as in I was eating it by the forkful all by itself!
  • Flavor Explosion: Zesty lime juice, smoky spices, and fresh veggies create a bold, crave-worthy salsa thatโ€™s anything but boring.
  • Loaded with Texture: Creamy black beans, crisp bell peppers, juicy tomatoes, and sweet corn make every bite satisfying.
  • Quick and Easy: Just chop, mix, and chillโ€”no cooking required.
  • Customizable: Add anything you like, such as mangos, pineapple, quinoa, more jalapenos, etc.
  • Nutritious and Fresh: Packed with protein, fiber, and veggiesโ€”this is feel-good food at its finest.
  • Super Versatile: Serve it with chips, spoon it over tacos, pile it on grilled chicken or fishโ€”it goes with everything!
  • Make-Ahead Friendly: It tastes even better as it sits, making it perfect for parties or meal prep.
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Corn and Black Bean Salsa ingredients

This Black Bean and Corn Salsa recipe is packed with fresh ingredients.  You will need:

  • Black Beans:ย One 15 oz. can black beans will the trick.ย  Make sure you rinse and drain them very well.ย 
  • Tomatoes: Use either ripe cherry tomatoes or Roma tomatoes rather than larger tomatoes because they have a higher ratio of flesh to watery inside.ย 
  • If using Roma tomatoes, make sure to seed them/remove any watery flesh so your Black Bean and Corn salsa doesnโ€™t become watery.
  • English cucumber:ย  These are optional but I love the fresh crispness they add.ย  I like English (hothouse) cucumbers so you donโ€™t have to peel them, but you can certainly substitute with a peeled slicing cucumber.ย 
  • Jalapeno:ย ย Remove the seeds and the white veins of your jalapenos because these pack the fieriest heat. Use one jalapeno for mild and then you can add additional jalapeno to taste.
  • Corn:ย Use sweet corn straight off the cob or canned sweet corn to make this salsa year-round. You can use the corn plain, but I like to char the corn in a skillet or on the grill for an added smoky depth of flavorโ€”instructions to follow.ย 
  • Red bell pepper:  I recommend a red bell pepper because they are sweeter than other colors, but you can substitute if you only have other peppers on hand.
  • Red onion.ย ย I like the fresh pop of red onion but you may also use white onions.
  • Fresh cilantro:ย Adds a bright, fresh, citrus pop.ย  You can use more or less to taste.
  • Lime juice:ย You may use fresh or bottled, but fresh is always best! Adjust to taste after chilling.
  • Garlic:ย Use two garlic cloves or substitute with ½ teaspoon garlic powder.ย 
  • Salt:ย  Black beans and corn NEED salt to really shine.ย  If your salsa tastes like itโ€™s missing something, it is likely salt and/or lime so make sure you add additional salt to taste if needed.ย ย 
  • Ground Cumin:ย  This is my secret ingredient for nutty, warmtones with a hint of lemon to add a wonderful, complex layer of flavor.ย 
black bean corn salsa in a serving bowl with a chip dipping into it

How to make Black Bean and Corn Salsa

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1:  Char Corn

Sweet corn is already delish but grilling corn on the grill or charring it in a hot cast iron skillet enhances its natural sweetness delivering smoky, succulent, sweet corn you will be eating with a spoon.  You will NOT regret the extra few minutes it takes to char your corn.

TO GRILL CORN ON THE COB:

  • Peel the corn
  • Remove all the silk
  • Lightly brush all over with olive oil
  • Grease and heat grill to high heat
  • Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations

TO CHAR CORN IN A SKILLET:

If you donโ€™t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet:

  • Heat one tablespoon olive oil in large cast iron skillet over high heat
  • Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
  • Transfer kernels to a large bowl to cool so they donโ€™t continue to cook
showing how to make black bean and corn salsa recipe by charring corn in a skillet

Step 2:  Add ingredients to a large bowl  

Choose a bowl that gives you some wiggle room to toss, so everything can get evenly combined โ€“ this bowl is likely different than your serving bowl.

showing how to make black bean salsa by tossing black beans, corn, red bell peppers, cucumbers, jalapenos, red onions, cilantro, lime juice and Cotija cheese together in a glass bowl

Step 3:  Adjust to taste

Taste your Black Bean and Corn Salsa with a chip if youโ€™re serving with chips (because chips add saltiness) or with a fork if not serving with chips.  Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor). 

Step 4:  Chill

I recommend chilling the Black Bean Salsa for one hour before serving then bringing it to room temperature before serving.  This gives the salsa time for the flavors to build and meld.  

TIPS FOR BLACK BEAN CORN SALSA

  • Customize heat.ย You can customize the heat by adding more or less jalapenos. I suggest adding one minced jalapeno and then adding more to taste.ย  You can also reserve the jalapeno seeds and add them to the salsa to make it even spicier – but take care; a little goes a long way!
  • Seed tomatoes.ย Seeding the tomatoes is crucial so your salsa doesnโ€™t become diluted or soggy. ย I cut all of the flesh out of my tomatoes before chopping.ย 
  • Char corn. If you want the BEST Black Bean and Corn Salsa, char the corn. This simple step adds a complex, smoky depth of flavor that canโ€™t be achieved any other way.
  • Adjust to taste.ย  As will all recipes, taste the salsa and adjust the seasoning to suit your personal tastes.ย  You can add additional salt, pepper, jalapeno, or lime juice.
  • Customize ingredients.ย You can use more or less of any of the ingredients (or add other ingredients) depending on your likes/dislikes or what you have on hand.
a tortilla chip dipping into black bean and corn salsa recipe

Corn Bean Salsa variations

Black Bean and Corn Salsa is delicious as written or use it as a springboard for adding additional vegetables, fruits or grains.   Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings.  Black Bean Corn Salsa is also delicious with:

  • Veggies: Jicama, asparagus, shaved asparagus, radishes, zucchini etc.
  • Fruit: I am a HUGE fan of mangos or pineapple or in black bean salsa.  These fruits add a delightful juicy sweet contrast to the earthy beans.  
  • Avocado:ย Chop and add just before serving.ย  Use ripe avocados but on the firmer side so they donโ€™t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
  • Cheese:ย Crumbled cotija cheese or queso fresco add a creamy saltiness.ย  Take care to add less salt to the recipe if you know you are going to be adding Cotija because it is super salty โ€“ then add salt to taste if needed.

Ways to eat Corn Black Bean Salsa

This Black Bean and Corn Salsa is incredibly versatile.  Here are a few more creative uses:

up close of a tortilla chip dipping into black bean corn salsa recipe

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ยฉCarlsbad Cravings by CarlsbadCravings.com

Corn Black Bean Salsa

This Black Bean and Corn Salsa recipe is fresh, hearty, healthy and perfect for every occasion! It’s not only DELICIOUS with its creamy, crunchy textures and bright fiesta flavors, but itโ€™s super easy to make! Itโ€™s made with earthy black beans, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt. This Black Bean Corn Salsa recipe is the perfect make-ahead Game Day appetizer or snack OR pile it on tacos, baked potatoes, nachos, quesadillas, grilled chicken/fish, or salads. You can even enjoy it as a side salad because itโ€™s so deeply satisfyingly all by itself.
Servings: 8 servings
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes

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Ingredients

  • 1 15 oz. can black beans rinsed and drained
  • 2 ears of sweet corn, husked OR 1 15 oz. can sweet corn, rinsed and drained
  • 1 small red bell pepper diced
  • 2 Roma tomatoes seeded and diced
  • 1/2 cup diced English cucumber
  • 1/4 cup diced red onions
  • 2 garlic cloves minced
  • 1-2 jalapenos seeded, deveined, minced (1 for mild)
  • 1/3 cup packed cilantro chopped
  • 3-4 tablespoons lime juice (start with 3)
  • 1/2 tsp EACH salt, cumin
  • 1/4 teaspoon pepper

Instructions

  • GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
  • OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
  • ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
  • CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.

Notes

BLACK BEAN CORN SALSA VARIATIONS:

Black Bean and Corn Salsa is delicious as written or use it as a springboard for adding additional vegetables, fruits or grains.ย  ย Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings.ย  Black Bean Corn Salsa is also delicious with:
  • Veggies: jicama, asparagus, shaved asparagus, radishes, zucchini etc.
  • Fruit:ย  ย I am a HUGE fan of mangos or pineapple or in black bean salsa.ย  These fruits add a delightful juicy sweet contrast to the earthy beans. ย 
  • Avocado:ย  chop and add just before serving.ย  Use avocados that are ripe but on the firmer side so they donโ€™t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
  • Cheese: crumbled cotija cheese or queso fresco add a creamy saltiness.ย  Take care to add less salt to the Black Bean Corn Salsa recipe if you know you are going to be adding Cotija because it is super salty โ€“ then add salt to taste if needed

WAYS TO EAT BLACK BEAN AND CORN SALSA:

This Black Bean and Corn Salsa is incredibly versatile.ย ย Here are a few more creative uses:

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2 Comments

  1. Ann bostic says

    Can I can this recipe to have on hand
    How long do I water bath the jars of salsa

    • Jen says

      Sorry Ann, I’m not an expert at canning but I’m sure you could google it.