★★★★★

Corn and Black Bean Salsa

Forget buying jars of salsa when you can make this delicious Corn and Black Bean Salsa at home! With jalapeno peppers and a hint of lime, this homemade salsa is perfect for scooping with chips or adding to your tacos.

I could eat Corn and Black Bean Salsa straight from the bowl with a spoon! It’s also an amazing addition to Slow Cooker Taco Chili.

Corn and black bean salsa in a bowl with a tortilla chip being dipped.

Why this Recipe Works

The key to a perfect fresh salsa like this one is getting the right balance of flavors and textures.

This Corn and Black Bean Salsa has just the right ratio of sweet corn to black beans. The jalapeno and red onion together bring a bit of crunch and a good amount of heat to the salsa.

We added a squeeze of lime juice to keep everything fresh and balance out the sweetness from the corn. Every bite is fresh, spicy and full of flavor!

Plus, this recipe is so fast and easy to make. Mix everything together, let it marinade and dig in!

Ingredient Notes

Ingredients for corn and black bean salsa in a white bowl.

Sweet corn. We use canned corn here. You can use frozen instead, but make sure to pat it dry before adding to the salsa. You could also use my Instant Pot Corn on the Cob recipe to use up some fresh corn in a quick and easy way!

Black beans. Canned beans are easy and taste delicious here. Beans cooked from scratch are a great option too.

Jalapeno. Remove the seeds for less heat. You can add more or less jalapeno depending on your preference for spiciness.

Tomatoes. Fresh, diced tomatoes are best. Any variety you like will work. You could also add in some heirloom tomatoes or even colorful sweet peppers for a little crunch.

Lime juice. Use freshly squeezed juice in this recipe! The citric acid not only adds flavor–it also helps keep the ingredients fresh.

Serving Suggestions

  • As an appetizer or snack: Place a bowl of this salsa on the table with a big basket of crunchy tortilla chips!
  • On tacos: Try it on your Baked Tacos, your Tequila Chicken Tacos or these Fish Tacos.
  • Nacho topping: Spoon Black Bean Corn over a plate of chips with taco meat and shredded cheese for a fun family dinner. Perfect in our walking tacos.
  • Salad booster: Toss the black bean and corn salsa with mixed greens, shredded chicken and your favorite dressing for a healthy meal that’s flavorful AND satisfying.

No matter how you serve this salsa, it’ll convince you to stop buying store bought corn salsas forever!

Corn and black bean salsa served in a white bowl.

Tips and Tricks

  • Plan ahead to allow the salad to chill in the fridge for about an hour before serving. It helps the flavors mingle so the salsa tastes even better!
  • Store leftovers in an airtight container and keep in the fridge. Enjoy within 2 days for best freshness.

Recipe FAQs

Do you drain the canned corn and beans first?

Yes, make sure to drain the canned ingredients, rinse and pat them dry before adding to the salsa.

Can I use canned tomatoes in this recipe?

I don’t recommend it. Canned tomatoes are cooked and are much softer, so it’ll make the texture of the salsa mushy.

I don’t like cilantro. Can I still make this recipe and leave it out?

You sure can. The beauty of this black bean salsa recipe is that it’s so easy to customize based on your tastes!

Can I use yellow or white onion instead of red?

You can, but the flavor will be affected. Both yellow and white onion have a sweeter taste than red, so expect the finished salsa to have more sweetness if you opt for these substitutes.

More Easy Appetizer Recipes

Yield: 14 servings

Corn and Black Bean Salsa

Prep Time 10 minutes
Total Time 10 minutes

Forget buying jars of salsa when you can make this delicious Corn and Black Bean Salsa at home! With jalapeno peppers and a hint of lime, this homemade salsa is perfect for scooping with chips or adding to your tacos.

Ingredients

  • 1 can (15oz) sweet corn, drained (about 1 ¾ cup corn)
  • 1 can (15oz) black beans, rinsed and drained
  • 1 small red onion, diced
  • 1 ¾ cup fresh diced tomatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup cilantro, snipped
  • 1 teaspoon cumin
  • 1 lime, juiced
  • 1 jalapeno, diced

Instructions

  1. In a large bowl, combine salsa ingredients. Refrigerate one hour (or more) to allow flavors to blend.
  2. Serve with chips and enjoy! Or use in your favorite recipes that call for salsa.

Notes

  • This recipe makes about 4 ½ cups of salsa.

Nutrition Information:

Yield:

14

Serving Size:

¼ cup

Amount Per Serving: Calories: 32Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 142mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Who’s craving a big bowl of fresh, flavorful, spicy salsa now? Quick and easy, this is the only Corn and Black Bean Salsa recipe you’ll ever need!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 20, 2021

Comments & Reviews

  1. Oh my goodness! I put this salsa on just about anything and everything! My hubby and I decided to make this again to go with our tacos for lunch, and we just love adding this to them! Such a delicious and very refreshing salsa!

  2. I hear ya on the rising food costs!  Have you seen the price of eggs?  It’s crazy town out there!  So much for saving money in the grocery store!  Although it just makes us get creative and make our own, right?  Love this fun salsa that you made here!  I would definitely eat my fair share of it!!!

    1. Yes, EGGS! Crazy town. I buy mainly organic fruits, veggies, meats, dairy, and eggs. And the cost of those items alone sends my bill over the $200 mark each week. UGH.

  3. My eyes almost popped out of my head when I was checking out at the store this morning, it really is amazing how fast the cost of food adds up. Corn and black bean salsa is my favorite I could put this salsa on everything! Looks delicious!

  4. Food prices have gone up – but, the funny thing is  – it seems to be at only certain stores! Now, it’s no fun shopping at different stores for the week, but, since school started, I’ve been just getting a bag load of things at a time depending on which store I am driving by and I have noticed a marked price difference. 
    Back to this salsa – so much better than store bought anyway!

  5. It’s crazy how much money we spend on food! But what can you do? I try and stock up on the basics when they are on sale. Every little bit helps!

  6. I thought I was the only one who thought prices went up! IT’S CRAZY. And not awesome when my grocery bills are already nuts.
    I’m loving this homemade salsa! I’ve never thought to black bean-i-fy salsa, but YUM! Pinned!

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