• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Blog
  • Contact

Brooklyn Farm Girl

Cooking And Gardening in NYC

PopularStewed Tomatoes
let's be friends
join my free recipe club!
  • New? Start Here
  • recipes
    • Course
      • Breakfast
      • Desserts
      • Dinner
      • Drinks
      • Side Dishes
      • Snacks
    • Type
      • 30 Minute Meals
      • Breads
      • Brownies & Bars
      • Cakes
      • Casseroles
      • Cheesy
      • Cookies
      • Dips
      • Donuts
      • Holidays
      • Kid Friendly
      • Mac and Cheese
      • Muffins
      • Pasta
      • Pizza
      • Potluck
      • Salads
      • Smoothies
      • Sneaky Vegetables
      • Soups
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
    • Method
      • Baked
      • Canning
      • Drying & Storing
      • Freezing
      • Instant Pot
      • Roasted
      • Slow Cooker
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
  • Vegetable Index
  • Urban Gardening
    • Let’s Harvest
    • Tutorials
    • Seed Calendar
    • Compost in Brooklyn
  • About Me
    • About Pamela
    • Our Garden
    • Editorial Guidelines
  • Life & motherhood
    • Journal
    • Motherhood
    • Our Upstate Adventure
    • Cats, Cats, Cats
    • Crafts
  • Videos
  • PopularStewed Tomatoes
Home » Recipe Type » Dips
5 from 4 reviews

2-Minute Canned Black Bean & Corn Salsa

2 minutes
black beanscilantrocorn
By: Pamela Reed
Posted:4/22/21
Updated:7/5/23
Jump to Recipe

Black Bean Corn Salsa—a speedy recipe made with canned black beans, corn, and a blend of aromatic spices. Whether you choose to dip tortilla chips or top your tacos, the combination of hearty beans, sweet corn, and flavorful seasonings will leave everyone wanting more of this corn salsa recipe!

tortilla chip in bowl of black bean corn salsa.

Easy black bean and corn salsa

We eat lots of Mexican food in our house so we’re always making salsa! We love our fresh tomato salsa, roasted tomatillo salsa and homemade salsa verde, but sometimes we need something that can be made quickly with canned vegetables. 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 corn 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. 

Whenever you need a salsa quickly, whip up this canned black bean salsa with canned corn – you’re going to love it!

Looking for more corn recipes? Try my Corn Pancakes, Fried Corn and Onions and Quick Mexican corn salad.

Not only is this Black bean and corn salsa dip delicious, but there’s so many ways to use it. We like using it as a topping for our Chicken Nachos, Chicken 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.  

bowl filled with black bean corn salsa with cilantro on top, next to bowl of tortilla chips.

Ingredients

You’re going to love how easy this canned black bean salsa with canned corn is to make! Canned beans and corn makes this recipe so quick to make, but you’re more than welcome to use cooked dried beans or frozen corn instead if you have them on hand!

supplies on white table to make black bean corn salsa.

How to make black bean corn salsa

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.

big bowl filled with corn and black beans, olive oil and spices in smaller bowls  around big bowl.

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!

salsa all mixed up in bowl with metal spoon in it.

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.
bowl filled with black bean corn salsa with chopped cilantro on top.

More mix-ins

There are so many fun mix-ins you can add to this b lack bean and corn salsa dip if you’d like!

  1. Chopped red onion, garlic, or shallots
  2. Sliced cherry tomatoes
  3. Diced avocado
  4. Diced cucumber
  5. Lemon juice instead of lime

I hope you enjoy this Canned Black Bean & Corn Salsa!

Pin for later:

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!
  • Pinterest
  • Instagram
  • Facebook
Free Recipe Club
5 from 4 reviews

2-Minute Canned Black Bean & Corn Salsa

Print
Black Bean Corn Salsa—a speedy recipe made with canned black beans, corn, and a blend of aromatic spices. Whether you choose to dip tortilla chips or top your tacos, the combination of hearty beans, sweet corn, and flavorful seasonings will leave everyone wanting more of this corn salsa recipe!
By: Pamela Reed
Prep Time: 2 minutes minutes
Cook Time: 0 minutes minutes
Total Time 2 minutes minutes
serves 8

Ingredients

  • 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!

Video:

Course: Side Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: black bean corn salsa
Vegan, Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Mexican Taco Black Bean Burger
  • Roasted Tomatillo Salsa
  • 5-Minute Mexican Corn Salad
  • Baked Black Bean Tacos

Reader Interactions

join the free recipe club

Receive My Favorite Recipes Straight To Your Inbox!

Thank you for subscribing!

5 from 4 votes (4 ratings without comment)

Leave a Comment Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:





  1. Chris @ Shared Appetite says

    May 14, 2014 at 1:27 pm

    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!

    Reply
  2. Anna Johnston says

    May 14, 2014 at 8:36 am

    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.

    Reply
  3. Alice says

    May 13, 2014 at 12:06 pm

    Salsa which is good enough, to make me want to do the salsa! Ole!

    Reply
  4. Jocelyn (Grandbaby Cakes) says

    May 12, 2014 at 10:16 am

    This is the kind of salsa I would love to have in my life!

    Reply
  5. Shashi @ RunninSrilankan says

    May 11, 2014 at 9:35 pm

    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!

    Reply
  6. Gretchen @ Two Healthy Kitchens says

    May 11, 2014 at 5:30 pm

    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! 🙂

    Reply
  7. Ashley | Spoonful of Flavor says

    May 10, 2014 at 10:59 pm

    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!

    Reply
  8. Brandon says

    May 10, 2014 at 7:52 pm

    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

    Reply
  9. whatjessicabakednext says

    May 10, 2014 at 1:44 pm

    This salsa looks so good! I love Mexican food!

    Reply
  10. Debra says

    May 9, 2014 at 6:30 pm

    We are at least thee Sundays behind on GoTs. I would love to have some of this salsa as we catch up.

    Reply
  11. Jamie | Jamie's Recipes says

    May 9, 2014 at 12:49 pm

    Mexican food is pretty much the best food ever. Pass the bowl and a giant spoon I don’t need anything else. 🙂

    Reply
    • Pamela says

      May 9, 2014 at 12:50 pm

      I like that spirit Jamie! 😉

      Reply
  12. ela@GrayApron says

    May 9, 2014 at 12:37 pm

    Men, I miss Mexican restaurants and food. In Europe, they don’t quite get it. Your salsa looks very authentic and wholesome!
    🙂 ela

    Reply
  13. marcie says

    May 9, 2014 at 11:55 am

    I love Mexican food, too, and this salsa is right up my alley! Taco Revolution sounds like a book that I need. 🙂

    Reply
  14. Laura @ Lauras Baking Talent says

    May 9, 2014 at 11:52 am

    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.

    Reply
    • Pamela says

      May 9, 2014 at 12:15 pm

      Gotta read them all girl!!!!

      Reply

Primary Sidebar

welcome!

Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

Read More

join the free
recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

TOP POSTS

Half Sour Pickles

The Best Stewed Tomatoes Ever

Unstuffed Bell Pepper Casserole with Ground Beef

Roasted Cherry Tomato Sauce

Recipe Index
Vegetable Index
Follow On Facebook
Follow On Instagram
Free Recipe Club

fresh this week view all

How to Store and Freeze Fresh Blueberries

Irish Potato Candy (Pennsylvania Dutch)

Classic Stuffed Peppers

Peanut Butter Protein Cookies

As Featured On
free recipe club!
Get weekly recipes, videos, and gardening tips to your inbox!
join the club!
EST. 2013
let's be friends
  • Recipe Index
  • Veggie Index
  • Urban Gardening
  • Web Stories
Back To Top
© 2025 - All Rights Reserved
  • Privacy Policy & Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

join the recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

621 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.