Black bean and corn salsa is a bright and colorful salsa perfect for chips or topping your favorite Mexican inspired dishes!

A simple mixture of corn, beans, onions, and fresh flavors are mixed with a hint of jalapeno and some lime juice for the perfect bite.

Black Bean and Corn Salsa in a clear bowl

Black Bean and Corn Salsa

We’re crazy about this recipe because the flavors are so fresh!

Looking for a last-minute party snack? Dips and baked beans are always a crowd favorite, but black bean and corn salsa will be your new go-to! Use it as a scoopable dip with tortilla chips, or a dressing mixed into chilled pasta!

It’s the perfect topper for baked potatoes, quesadillas, tacos, and omelets. Even fajitas can be dressed up with this super tasty topping!

Black Bean and Corn Salsa ingredients

Ingredients and Tasty Variations

MAIN INGREDIENTS Corn, tomatoes, black beans, and jalapeno are what make this recipe so unforgettable! For a super easy shortcut, sub out the tomato and seasonings for a can of Rotel tomatoes (roasted tomatoes with chilis).


A dash of lime juice and olive oil brings everything together. Flavorful seasonings like cumin and cilantro provide some depth of flavor. White or red vinegar can be swapped out if no fresh limes are available.

Black Bean and Corn Salsa in a bowl before being mixed


Add some cooked shredded chicken, diced avocados, and shredded lettuce and make burritos or scoop into tacos shells!

Flavor Booster: For extra flavor, roast or grill the corn before cutting it off the cob.

Using frozen corn? No problem, place it under the broiler for a few minutes to give it a little color. Be sure to cool the corn before adding to the recipe.

How to Make Black Bean and Corn Salsa

This salsa dip is delicioso and it’s ready in 1-2-3!

  1. Drain beans and corn, or if using frozen defrost first.
  2. Place all of the ingredients (per recipe below) in a large bowl.
  3. Mix well and refrigerate for an hour before serving.

Black Bean and Corn Salsa


How to Store Salsa

Black bean corn salsa tastes best when it’s chilled so keep leftovers in a tightly covered container or a mason jar in the refrigerator. Due to its acidic nature, it will keep for up to a week. Refresh by adding a pinch of salt to it before serving.

Can You Freeze Salsa?

Salsa can definitely be frozen, but be sure to leave a little space at the top because it will expand during the freezing process. It will keep fresh for up to 3 months.

More Salsa Recipes

Did you make this Black Bean & Corn Salsa? Be sure to leave a rating and a comment below! 

Black Bean and Corn Salsa in a glass bowl
5 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Black Bean and Corn Salsa

This fresh & colorful salsa is full of Mexican-inspired flavor!
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4


  • 2 cups fresh corn or canned or frozen corn, defrosted and drained
  • 19 ounces black beans canned , drained and rinsed
  • 1 ripe tomato diced, about ¾ cup
  • 1 jalapeno pepper seeded and finely diced
  • ½ cup red onion finely diced
  • ¼ cup cilantro chopped
  • 3 tablespoons fresh lime juice about 1 ½ limes
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • salt to taste


  • Place all ingredients in a medium bowl and toss well to combine.
  • Refrigerate 1 hour before serving.
5 from 20 votes

Nutrition Information

Calories: 290 | Carbohydrates: 50g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 789mg | Fiber: 14g | Sugar: 7g | Vitamin A: 497IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Snack
Cuisine American, Mexican
Black Bean and Corn Salsa ingredients and Black Bean and Corn Salsa with cilantro and a title
Black Bean and Corn Salsa in a bowl with a spoon and a title
Black Bean and Corn Salsa in a bowl with a spoon and a title
Black Bean and Corn Salsa being scooped out of a bowl with a spoon and writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Easy, and tasty, I used 2 serrano peppers instead of jalapenos (was what I had on hand) which should have upped the heat, but it was very, very mild! Good for the family, as few like heat, like I do. I also think it needed more salt as it sat a while, but that is just a matter of palette.5 stars

  2. Really good. Made as written but I can see how this recipe could be changed with other favorite ingredients., tweaked here and there.5 stars

  3. Made this salsa for a side dish with fried chicken. AWESOME. Wasn’t sure as a side dish, but it is a hit. Will definitely use it with our favorite taco dishes.5 stars