Black Bean and Corn Salsa

It never fails – whenever I bring this Black Bean and Corn Salsa to a potluck or a family barbecue, it’s the first bowl to be scraped clean. There’s something about the combination of hearty beans, sweet corn, and zesty lime that people just can’t get enough of. It’s my most requested party dish for a reason!

{WW 2 Purple, 2 Blue, 4 Green, Vegan, Vegetarian, Gluten Free}

This recipe is veggie-packed and full of flavor. It’s part salsa, part salad, so it’s super versatile. We love serving it with tortilla chips for game day, or making it part of dinner for an extra burst of flavor.

This goes perfectly with something like these black bean stuffed sweet potatoes or this vegan buddha bowl.

As usual, I kept it pretty mild in terms of heat. But, if you love some spicy salsa, feel free to add in jalapeños to give it some heat.

🛒 Ingredients

This is so yummy I could literally eat it with a spoon (let’s pretend I haven’t on a few occasions, ok?). Here are the ingredients you’re going to need to make this salsa recipe.

✅Black Beans: I typically use a can of rinsed black beans. To save some money, consider rehydrating them from dried beans. It definitely takes a lot longer, though!

✅Corn: Corn is an essential ingredient because it adds a natural sweetness to it, and it helps keep you filled up. I used canned corn as well, for convenience.

✅Red Onion

✅Red Bell Pepper

✅Scallions

✅Fresh Cilantro

✅Lime Juice

✅Dried Oregano

✅Smoked Paprika

✅Olive Oil

✅Salt & Pepper

🍽️ Instructions 

This is one of the easiest recipes you will ever find for black bean salsa! It’s not just easy, though – it tastes incredible, too. Okay, let’s get started:

👉Step 1: Mix together the beans, corn, onion, pepper, scallions, and cilantro together in a large bowl, making sure to mix well. 

👉Step 2: Pour the olive oil and lime juice into a small bowl. Sprinkle in the oregano, paprika, salt, and pepper. Mix well and pour over the black beans and corn. 

👉Step 3: Add extra salt, pepper, or any other ingredients you would like and refrigerate for one hour. Serve with chips, on tacos, or with a giant spoon. 😁

🥘 Meal Prep 

This is so easy to meal prep. Chop the onions and peppers ahead of time to save time when it’s time to prepare it. Or you can completely make the salsa and keep it in the fridge for up to five days.

📌 Expert Tips 

🔹Play with the ingredients to add in some extra stuff you like or omit the things you don’t. It is extremely flexible that way.

🔹Be sure to drain the beans and rinse them before adding them to the salsa. Otherwise, the salsa will be more of a dull color instead of the vibrant colorful mixture.

🔹Eat the salsa with some tortilla chips or add it on top of your steak or tacos. It’s yummy enough you will want to eat it with a spoon.

🥑 Variations

Here are a few ideas that I thought you might be interested in. None of them are required, by any means, but will give you some ideas for additional flavors. 

• White Corn – Add a can of white corn. It tastes great and looks gorgeous too. 
• Avocado – Chop up some fresh avocado and mix it with the black bean salsa. It’s so flavorful and works perfectly with this recipe. 
• Fresh Tomatoes – Dice up some fresh grape, cherry, or Roma tomatoes and add them. Tomatoes have a natural sweetness that’s irresistible. 
• Jalapeño – Cut up one or two jalapeños to add some extra heat and vibrant flavor. 
• Garlic – Mince two cloves of garlic and add them in. I love adding a little garlic to this, and I think you will too. Heck, I add garlic to almost everything!
• Red Wine Vinegar – I love the zesty flavor of adding some red wine vinegar every once in a while. Try it and see if you love it as much as I do. You don’t need much, so start with a tablespoon
• Parmesan – Sprinkle a few dashes of parmesan cheese on top right before serving. It adds a fun surprise that tastes amazing. 

❓ Recipe FAQ

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