This Black Bean and Corn Salsa is a light and delicious dip that’s a perfect appetizer for taco nights. It’s easy to make in 10 minutes!
Clik here to view.
We have taco night every week featuring many of our favorite Mexican Recipes, and this Black Bean & Corn Salsa is on the regular rotation. It’s healthy and fresh and so easy to make (also try homemade salsa & pineapple salsa)!
In this recipe, black beans, corn, tomatoes, onions and garlic are tossed with a simple cilantro & lime dressing for an absolute flavor explosion that will keep you coming back for more.
Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.
Clik here to view.
Black Bean & Corn Salsa: Ingredients & Substitutions
Clik here to view.
- Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe.
- Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
- Red onion. white or yellow onion both work well too.
- Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
- Olive oil. avocado oil is a good substitute.
- Lime juice. Fresh or bottled are both great choices.
- Honey. you can use sugar or maple syrup in place of honey.
- To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper.
Clik here to view.
How to Make Black Bean and Corn Salsa
Follow along as we walk through this recipe step-by-step, don’t forget to watch the video too.
Begin by making the dressing. Whisk the olive oil, lime juice and honey together in a small bowl, then set aside.
Clik here to view.
Next, combine the black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper in a large bowl.
Clik here to view.
Then, stir to combine.
Clik here to view.
Once the ingredients are well-mixed, pour the dressing over the contents of the bowl and stir to combine.
Clik here to view.
Then, cover the black ben corn salsa and let chill for at least 1 hour in the refrigerator – this allows the flavors to blend really well.
Clik here to view.
Serve
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve chilled with your favorite chips.
I suggest serving it as an appetizer to your favorite Mexican Recipes!
Clik here to view.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Clik here to view.
Black Bean & Corn Salsa FAQS
Yes, you can easily double the ingredients and make a larger batch of this recipe.
Clik here to view.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Clik here to view.
Black Bean and Corn Salsa
Ingredients
- 15 oz black beans drained and rinsed
- 3 tomatoes finely diced (about 13 oz)
- ½ cup red onion finely diced
- 1 Tablespoon minced garlic
- 2 cups sweet corn
- ½ cup fresh cilantro finely chopped
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice
- 1 teaspoon honey
Instructions
- In a small bowl whisk together olive oil, lime juice, and honey.
- In a large bowl combine black beans, tomatoes, onion, garlic, corn, cilantro, cumin, sea salt, and pepper and stir to combine.
- Pour the lime juice mixture over the contents of the bowl and stir to combine.
- Cover and chill for at least 1 hour in the refrigerator.
- After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.
Video
Notes
- Black beans. I suggest organic canned black beans for ease, but if you’d prefer to cook your own you will need about 1 ½ cups of cooked beans for this recipe.
- Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
- Red onion. white or yellow onion both work well too.
- Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
- Olive oil. avocado oil is a good substitute.
- Lime juice. Fresh or bottled are both great choices.
- Honey. you can use sugar or maple syrup in place of honey.
- To add heat (optional): to make it spicy, you can add jalapeño, chili powder or cayenne pepper
