This Black Bean and Corn Salsa recipe is the perfect hearty treat to serve up for a game day or to add some extra flavor to your favorite meals. Throw it together in just 10 minutes!
{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. Serve it up with tortilla chips for game day, or make 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.
Why This Recipe Works
It’s kid-friendly – The mild flavor is appealing to even your smallest foodies. Kids are happy to gobble up this salsa.
Easy to add heat to it – Easily add some jalapeños to make it hotter. It’s delicious either way, so consider who you are serving it to.
The recipe is versatile – Make additions or remove ingredients you don’t like. The smoked paprika is completely optional, so you can skip it if you want.
This salsa is fast and easy – Being able to throw it together in just 10 minutes makes it so easy. You don’t have to fuss with complicated or time consuming ingredients either.
🍓 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 some of the main 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.
Seasonings: For the seasonings and herbs, I used fresh cilantro, scallions, oregano, smoked paprika, salt, and 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 One: Mix together the beans, corn, onion, pepper, scallions, and cilantro together in a large bowl, making sure to mix well.
Step Two: 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 Three: 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
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.
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!
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, 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.
Related Recipes
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Black Bean and Corn Salsa Recipe
Ingredients
- 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
Instructions
- Place the rinsed and drained 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. Add additional salt and pepper, to taste.
- Cover and refrigerate for at least one hour before serving.
Notes
The 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! Freezer friendly- 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.
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Amazing!