Delicious black bean salsa filled with corn, tomatoes, peppers, red onions, lime juice and fresh cilantro. A delicious Mexican appetizer that everyone loves!
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. 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!
- 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.
Ways to enjoy black bean salsa
- With chips: Serve as an appetizer with crispy tortilla chips.
- Salad: As a salad topper for my favorite taco salad or BBQ chicken salad.
- Tacos: Grab a flour tortilla and add some taco meat and a few spoonful’s of salsa. Or even add some to your favorite breakfast tacos.
- Burrito bowl: Make your own burrito bowls with cilantro lime rice, shredded chicken, cheese, salsa and your other favorite toppings.
- Pasta salad: Add some cooked pasta or quinoa to turn into a delicious southwest pasta salad.
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.
More salsa recipes you’ll love:
Black Bean Salsa
- 15 ounce can black beans , drained and rinsed
- 1 cup corn , drained and rinsed
- 1 red bell pepper , chopped
- 2 large tomatoes , diced
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 3/4 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!