This black bean and corn salsa recipe is the perfect hearty salsa to serve up for game day or to add some extra flavor to your favorite meals.
Black Bean and Corn Salsa Recipe
This black bean and corn salsa recipe is veggie packed and full of flavor. It’s part salsa, part salad, so it’s super versatile. Serve it up with tortilla chips for game day, or make it part of dinner for an extra layer of flavor.
As usual I kept it pretty mild in terms of heat. But if you love yourself some spicy salsa, feel free to add in jalapenos to give it some heat.
Things to Know about this Black Bean and Corn Salsa Recipe
- This black bean salsa is mild, so it’s kid friendly!
- Crank up the heat by adding in jalapenos if you’d like.
- The smoked paprika is totally optional. It adds a nice hint of smoky flavor, but it isn’t necessary. This will still be a pretty tasty salsa even without!
How To Make Black Bean And Corn Salsa
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:
First Step: Mix together the beans, corn, onion, pepper, scallions, and cilantro together in a large bowl, making sure to mix well.
Second Step: Pour the olive oil and lime juice in a small bowl. Sprinkle in the oregano, paprika, salt, and pepper. Mix well and pour over the black beans and corn.
Third Step: 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. 😁
Black Bean And Corn Salsa 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 to change the color of the black bean and corn salsa. 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.
- Jalapeno – Cut up one or two jalapenos 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.
- 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.
What Are The Health Benefits Of Black Bean And Corn Salsa?
This recipe isn’t just delicious, it’s good for you too! That is always something I am looking for. There are many health benefits from eating these ingredients. Here is a break down:
- Black Beans – You will get lots of potassium, fiber, vitamin B6, calcium, magnesium, copper, and more. So eat up those beans, because they are filled with the good stuff.
- Corn – Many people don’t realize that there are some valuable nutrients in every helping of corn. It has fiber, folate, magnesium, thiamin, and more.
- Red Onions – Believe it or not, red onions are more than just adding vibrant flavor to your dishes. They have calcium, iron, potassium, folate, and antioxidants.
- Bell Peppers – Dig in and eat some bell peppers! They are filled with lots of good nutrients like vitamin C, vitamin A, potassium, folate, and iron.
- Cilantro – Whether you love cilantro or aren’t a fan, it’s worth keeping in your diet. This green herb is packed with iron, folate, calcium, vitamin C, potassium, and the list goes on and on.
How Do You Store This Salsa?
It should be kept cold and in the refrigerator when not being eaten. It needs to be stored in an airtight container. The salsa will last around 4-5 days in the fridge, so it’s wonderful for lunch or meal planning.
The black bean salsa should never be kept out of the fridge for longer than two hours at a time. If you know you are going to have it out for longer, you should put it on ice to keep it chilled. When kept on ice, it’s ideal for parties and get-togethers because everyone will devour it!
Can You Freeze Corn Salsa?
Yes, surprisingly, you can freeze it! Place the salsa in an airtight freezer bag and remove any excess air. Lay it flat, and put it in the freezer until it’s frozen. It will last 1-2 months.
To thaw the black bean and corn salsa, place it in the fridge overnight. It will thaw out fairly quickly and should look and taste great. It may not be quite as vibrant as when you first made it, but it will still be wonderful.
Black Bean and Corn Salsa Recipe
- 15 oz. Can Black Beans drained and rinsed
- 15 oz. Can Corn drained and rinsed
- ¼ Medium Red Onion chopped
- 1 Red Bell Pepper chopped
- 3 tbsp. Scallions chopped
- ¼ cup Cilantro chopped
- ¼ cup Extra Virgin Olive Oil
- 2 Limes juiced
- ½ tsp. Dried Oregano
- ½ tsp. Smoked Paprika optional
- Salt and Pepper to taste
- Place black beans, corn, red onion, red bell pepper, scallions and cilantro in a large bowl. Mix thoroughly, set aside.
- Add extra virgin olive oil, lime juice, dried oregano, smoked paprika and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated.
- Pour liquid mixture over salsa and mix thoroughly so the salsa is evenly coated. If desired, add additional salt and pepper, to taste.
- Cover and refrigerate for at least one hour before serving.
The calories included in this recipe are simply an estimate I arrived at using My Fitness Pal’s Recipe Nutrition Calculator.
If you make this black bean and corn salsa recipe, snap a photo and tag #savorandsavvy to let me know you made it! Also, follow me on IG to keep up with new recipes on the blog.