Black Bean Salsa with Corn is fresh tasting and easy to make! It’s a perfect summer appetizer served with tortilla chips or as an easy dinner side.

Black bean salsa corn ingredients in bowl

This recipe for black bean salsa is so easy to make! No cooking required. Just chop, dice, and toss. The results are a chunky salsa that is tangy, a mild spice, and refreshing. It’s a healthy appetizer that is also crowd pleasing!

Ingredients You’ll Need:

It only takes some simple and fresh ingredients to make this black bean salsa with corn. Here’s what you need:

Canned Black Beans
Frozen Corn Kernels – I like to use the fire roasted variety – you’ll thaw the corn before adding to the salsa
Diced Green Chiles – you can find these in a small can. I like to buy the mild variety.
Tomatoes – I love buying the fresh tomatoes on the vine
Red Onion
Jalapeño Pepper – If you don’t like any spice, you can remove the whites and seeds. If you love spice, you can add another jalapeño!
Fresh Cilantro
Lime Juice – Fresh is always best!
Spices – Salt, Pepper, Ground Cumin

How to Make Black Bean Salsa

Making homemade black bean salsa is so easy – just chop and toss! See the instructions below:

Prep – Drain and rinse the black beans. Thaw the corn kernels. Dice and chop the tomatoes, red onion, jalapeños, and cilantro.
Toss Salsa – Add the salsa ingredients to a large bowl and toss to combine. Taste and adjust spices and lime juice, to taste.
Store or Serve – For best results, I like to let the salsa sit for an hour in the fridge so the flavors can meld.

Black beans, tomatoes, red onion, jalapeño, corn kernels, and cilantro in bowl

How long does black bean salsa last?

Black Bean Salsa will last for up to 4 days in the fridge. Store in an airtight container or cover the bowl tightly in plastic wrap.

Is this recipe healthy?

Black Bean Salsa is very healthy! Black beans are loaded with protein and fiber – make sure you rinse the canned black beans to remove the excess sodium. In addition to the beans, the salsa is loaded with other veggies like tomatoes, red onion, and corn.

Recipe Tips!

Chop the Veggies Into Even Pieces – You can decide how big or small you want your tomato, onion, and jalapeño pieces to be. I prefer small pieces so it’s easier to scoop with chips. I recommend chopping everything into uniform sized pieces.
Allow Salsa To Sit Before Serving – For best results, allow the black bean salsa to sit in the fridge for at least an hour or even overnight so the flavors can meld together.

Serving Ideas:

The serving ideas for grilled shrimp kabobs are endless! Here are a few of my favorites:

Chips – Serve the salsa with your favorite tortilla chips!
Tacos – It’s a great taco topping – whether you’re having beef tacos, chicken tacos, or even fish tacos.
Taco Salad or Bowl – I love piling a heaping spoonful of this black bean salsa on top of a taco salad or burrito bowl.
Side with Protein – Serve as an easy side dish with chicken or fish – like these grilled cilantro lime chicken thighs!

Black bean salsa with corn served with tortilla chips

More Recipes Using Black Beans

Black Beans are always in my pantry! See some other recipe ideas below:

Salsa Verde Chicken Meal Prep – The salsa verde chicken is so flavorful and is so good paired with the cilantro lime rice and black beans. It’s perfect to have for meal prep throughout the week.
Instant Pot Salsa Chicken Quinoa Bowls – Let your Instant Pot do the work and make the easy shredded salsa chicken.
Vegan Mexican Quinoa Bake – Uses all pantry staple ingredients and takes just minutes of prep then into the oven to bake. Perfect for meatless Monday.

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