Black Bean Corn Salsa that takes 2 minutes to make. Serve this Mexican salsa on tacos or eat with tortilla chips!
Easy black bean and corn salsa
We eat lots 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!
This easy salsa recipe is made extra quick using canned black beans and corn. 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 there’s so many ways to use it. We like using it as a topping for our Chicken Tacos, Slow Cooker Steak Tacos, Barley 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. Now the best part – time to serve and eat!
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 shredded cheddar cheese into the salsa.
- To store, keep the leftovers in an airtight container in the fridge for up to 3 days.
More mix-ins
There are so many fun mix-ins you can add to this salsa if you’d like!
- Chopped red onion, garlic, or shallots
- Sliced cherry tomatoes
- Diced avocado
- Diced cucumber
- Lemon juice instead of lime
More dips to try
- Mexican Corn Salad
- Slow Cooker Tomato Cheese Dip
- Slow Cooker Onion Dip
- Mexican Cheese Dip
- Chipotle Lentil Dip
- Healthy 7 Layer Taco Dip
- Mexican Cheddar Cheese Dip
Pin for later:
Black Bean Corn Salsa
PrintIngredients
- 15 oz can corn drained
- 15 oz can black beans drained
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Cilantro (optional) chopped
Instructions
- 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 (optional). Serve with tortilla chips or on top of tacos. Enjoy!
Chris @ Shared Appetite says
I am with you on the Mexican food love! I think the majority of my recipes on Shared Appetite are Mexican/Tex-Mex… I could eat it EVERY day for sure. And I’m such a fan of dips and salsas. This looks fantastic! What a cool book!
Anna Johnston says
Yessss, and its one of those questions we should know the answer to straight away. What about your mood, and the weather? These 2 ingredients totally change up my favs. Although, as a standard go to, I reckon Mexican is a goer for me too. 🙂
Not a fan of black beans, but I do like the look of your salsa. If someone prepared it for me, wouldnt say no.
Alice says
Salsa which is good enough, to make me want to do the salsa! Ole!
Jocelyn (Grandbaby Cakes) says
This is the kind of salsa I would love to have in my life!
Shashi @ RunninSrilankan says
I do love Mexican too – specially salsa – I sometimes eat it by the spoonful, sans chips!
I could very easily eat this corn and black bean salsa without any chips too – sounds awesome!
Gretchen @ Two Healthy Kitchens says
Mexican is my fave, too!!! I love it! We have this little Mexican restaurant in town, and it’s totally our favorite – we go all.the.time. Like, we don’t usually need to order – the waitress already knows. AND I make it at home! Usually crockpot chicken tacos … but sometimes I mix it up and do beef instead! But a mac n cheese taco??? That just screams comfort food!!!
Loving the black bean and corn salsa – Yummy!!!! Quick, easy, perfectly Mexi … can’t wait! 🙂
Ashley | Spoonful of Flavor says
Yes, I definitely love Mexican! Who doesn’t? I can’t get enough of black beans and salsa, and this recipe looks perfect. I also love that you have been sharing some of your cookbook recipes lately!
Brandon says
Hi Pamela,
I am so gad you liked the recipe and the book! I would love to see your rooftop farm and meet all of your fun cats some time this summer!
Thanks for making this great post!
~Brandon
whatjessicabakednext says
This salsa looks so good! I love Mexican food!
Debra says
We are at least thee Sundays behind on GoTs. I would love to have some of this salsa as we catch up.
Jamie | Jamie's Recipes says
Mexican food is pretty much the best food ever. Pass the bowl and a giant spoon I don’t need anything else. 🙂
Pamela says
I like that spirit Jamie! 😉
[email protected] says
Men, I miss Mexican restaurants and food. In Europe, they don’t quite get it. Your salsa looks very authentic and wholesome!
🙂 ela
marcie says
I love Mexican food, too, and this salsa is right up my alley! Taco Revolution sounds like a book that I need. 🙂
Laura @ Lauras Baking Talent says
Love the idea of all these tacos.. and you totally have me craving a mac n cheese taco for lunch.. haha… This salsa looks amazing. Also on a side note I read book 1 of game of thrones so addicted.
Pamela says
Gotta read them all girl!!!!