This 2-minute Black Bean Corn Salsa is a versatile and delicious topping, garnish, or side dish. Eat it with tortilla chips, play with the flavors or add-ins, or include some with your spread on Taco Tuesday. The ways to enjoy it are endless!
Easy Mexican black bean and corn salsa
We eat tons of Mexican food in our house so anything that can be made quickly while still tasting delicious is a great recipe in my eyes. This easy recipe for Black Bean Corn Salsa fits the bill because it’s made with only 7 simple ingredients and takes just 2 minutes to assemble! Perfect when you want to get right to eating.
This easy salsa recipe is made extra quick using canned black beans and corn. It takes almost no time to prepare and doesn’t sacrifice any nutrition or flavor. Pair the beans and corn with a bit of lime juice and Mexican spices to create a dip, side dish, or garnish everyone will enjoy.
Not only is this salsa delicious, but it’s also incredibly versatile. We like using it as a topping for our Chicken Tacos, Slow Cooker Steak Tacos or rolling it up in some Black Bean Baked Tacos. Use tortilla chips to scoop up the corn and bean goodness to eat as is or serve it on a bed of tasty Cilantro Lime Rice.
How to make black bean corn salsa
It’s so easy and you don’t need any special equipment! Canned beans and corn makes this recipe as quick and easy as possible, but you’re more than welcome to use cooked dried beans or frozen corn instead.
Assemble the salsa by adding the corn, black beans, lime juice, and spices into a medium-sized bowl. Use a spoon to mix everything together.
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors come together. Afterward, serve the salsa cold with your favorite Mexican foods!
Recipe tips and variations
- The salsa needs to chill for at least 30 minutes before serving. This helps all of the flavors get to know each other so the salsa can taste even better.
- Give it a hint of smokiness by using fried corn instead. Slice off the kernels using a knife and add them right into the salsa.
- Like a little spice in your salsa? Add some freshly diced jalapeno with or without the seeds to make it as spicy as you want.
- Make it cheesy by sprinkling some crumbled cotija or feta cheese into the salsa.
- To store, keep the leftovers in an airtight container in the fridge for up to 4 days.
There are so many fun mix-ins you can add to this salsa to enhance its flavors or to give it a wide variety of nutrients. Here’s what I suggest adding:
- Chopped red onion, garlic, or shallots
- Sliced cherry tomatoes
- Diced avocado
- Diced English cucumber
- Lemon juice instead of lime
- Fresh herbs like cilantro or parsley
What goes well with black bean corn salsa?
Use this corn and black bean salsa to give more dips or sides a boost of flavor and texture. Mix it in with my Mexican Cheese Dip to enjoy with tortilla chips. Alternatively, stuff the salsa in a Cheesy Jalapeno Omelet or this Slow Cooker Taco Casserole or on top of Cheesy Green Pepper Bake.
Just like homemade slaw and salsa verde, this salsa pairs so well on top of tacos. Try it on my Slow Cooker Steak Tacos and Leftover Rice Tacos. Otherwise, forget the tortillas and use the salsa as a topping on a bowl of Slow Cooker Taco Soup.
Want to keep things simple? Make a batch of these homemade tortilla chips and use them as the perfect vehicle to get this salsa right in your mouth. You can also mix it with homemade tomato salsa for a fresh tomato flavor.
More Mexican dips to try
Pin for later:
Black Bean Corn SalsaPrint
- 1 15 oz can corn drained
- 1 15 oz can black beans drained
- 1 tablespoon olive oil
- juice of 1 lime (equals 2 tablespoons lime)
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Cilantro (optional) chopped
- Mix all ingredients (except cilantro) in a medium-sized bowl.
- Place in refrigerator and chill for at least 30 minutes.
- Remove from refrigerator, garnishing with fresh cilantro on top. Serve and enjoy.