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Delicious black bean salsa filled with corn, tomatoes, peppers, red onions, lime juice and fresh cilantro. A delicious Mexican appetizer that everyone loves!

Black bean salsa in white bowl.
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My Favorite Dip

I can’t wait to share this black bean and corn salsa recipe with you today featuring all of my favorite ingredients. It’s so easy to whip up and is such a yummy snack!

My husband is not a huge guacamole fan (or avocado fan for that matter), but he LOVES this black bean salsa. It’s the perfect party food served along with jalapeño poppers!

Enjoy it with your favorite tortilla chips or add on top of a Mexican salad or BBQ chicken tacos. It also tastes great over your favorite Mexican dishes. Everyone will love it!

Black bean salsa ingredients in white bowl.


  • Corn: For this recipe you can used canned or frozen corn. If frozen, you’ll want to thaw and then make sure to drain very well. I love using the roasted frozen corn in my dip.
  • Black beans: The beans add a delicious flavor and plenty of fiber to this dip. Feel free to mix it up and add additional beans if you’d like (garbanzo beans taste great).
  • Tomatoes: I love using fresh garden tomatoes. You can use any type of tomatoes you have for this dip.
  • Red pepper: The red pepper adds a little crunch and the perfect flavor. You could also substitute with orange or yellow bell pepper.
  • Limes: The lime juice adds a little tartness and brings all the flavors together. You could sub with lemon if that’s all you have on hand.
  • Onion: I love using red onion for the color, but you could also use a sweet onion or omit completely if desired.
  • Salt: The salt makes the flavors really shine. Add salt and pepper to taste at the end.
  • Cilantro: The cilantro adds the perfect touch to this dip. Don’t skimp and make sure to use fresh cilantro.


  • Feel free to add in some diced jalapeno to make it spicy. You can also add in a dash of cumin or chili powder for more flavor.
  • Diced avocado also makes a delicious addition to this salsa.
  • Instead of using canned corn, try grilling your corn for a nice char.
  • Add in black eyed peas and a simple vinaigrette to turn into a cowboy caviar.
  • To cut the acidity, add a teaspoon of sugar to sweeten it up a little.
Black bean salsa in white bowl.

Ways to Enjoy Black Bean Salsa

Make Ahead + Storing

The great thing about this recipe is that you can easily make it up to 24 hours in advance. Simply assemble as directed, then store in the fridge in a covered container. Make sure to give it a big stir before serving so that the flavors and juices are blended together. Any leftovers will keep in the fridge for up to 3 days.

Dipping chip in black bean salsa.

Love easy Mexican recipes? Try this seven layer dip, it’s a crowd pleaser!

More Recipes You Will Love

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black bean salsa in white bowl

Black Bean Salsa

5 from 8 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Delicious black bean salsa filled with corn, tomatoes, peppers, red onions, lime juice and fresh cilantro. A delicious Mexican appetizer that everyone loves!
Prep Time: 10 mins
Total Time: 10 mins
Servings: 10


  • 15 ounce can black beans , drained and rinsed
  • 1 cup corn , drained and rinsed
  • 1 red bell pepper , chopped
  • 2 large tomatoes , diced
  • ½ cup diced red onion
  • ½ cup chopped cilantro
  • ¾ teaspoon Kosher salt , more to taste
  • 2 limes , juiced

Optional: Diced avocado, chopped jalepenos


    • Prep all of your ingredients. Allow the extra juices to drain and the produce to dry before mixing in bowl. Use a paper towel if needed to dry the ingredients.
    • Combine the corn, beans, bell pepper and onion into a medium sized bowl. Remove excess juice from tomatoes and then add to the bowl. Add the fresh cilantro. Stir gently to combine.
    • Squeeze fresh lime juice over the top and gently stir. Add more lime juice, salt and pepper to taste. Add a teaspoon of sugar if you'd like to cut the acidity or add a sprinkle or cumin for a little more spice.
    • Gently stir and store in the refrigerator until ready to serve. Enjoy with your favorite tortilla chips or add to a Mexican dish!



    Make ahead: This can be made 24 hours in advance. It will stay fresh up to 3 days in a covered container in the refrigerator.
    Make it a meal: Add to a salad or grab a wheat tortilla, some chicken and put a few spoonful’s of salsa in, then roll it up. This makes a quick and easy lunch!
    Variations: This salsa is easy to customize. Add in more beans (garbanzo are a great addition), avocado, jalapeno or more bell peppers. If you prefer it a little sweeter, add a teaspoon of sugar. Or use grilled corn for even more flavor. 


    Calories: 69kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 341mg | Potassium: 278mg | Fiber: 4g | Sugar: 2g | Vitamin A: 681IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Snack
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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