I can never get enough salsa! This corn & black bean salsa is my absolute favorite non-tomato based choice, hands down! It super simple to make, can be left out all day on a picnic table or at the lake. It can be made ahead of time and gets better as it sits in your fridge…if it even lasts that long!
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The sweet corn, the creamy black beans and the crunch of the bell peppers are the perfect basis for this colorful salsa! Flavored with onion, cilantro, and lime you can’t go wrong! It’s fresh and flavorful!
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Ingredients Needed for Corn & Black Bean Salsa:
- Green Bell Pepper: The pepper should be firm to the touch. Steer clear of soft or wrinkled skin on the pepper
- Red Bell Pepper: Same rules as the green. The red pepper is even sweeter than the green!
- Red onion: Some call this a purple onion. Take your pick!
- Fresh Cilantro: If you are Cilantro tastes like dirt/soap kind of person you can skip this but if not, it makes the salsa!
- Lime: Freshly squeezed juice makes a difference. Use fresh if you can
- Black Beans: I always opt for the ease of a can and choose the low sodium option as we add salt later
- Sweet Corn: I have used fresh and canned, both work great! Use whatever you have depending on season
- Salt & Pepper: Don’t be afraid to season!
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How to Make Corn & Black Bean Salsa
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Using a small chopper or by hand, finely chop the bell peppers and onion, and add to bowl.
I love using my mini-chopper because it never fails a kid starts screaming at me the minute I get my hands all full of onion!
Next, mince cilantro so that once it is all chopped you have about 6 tablespoons. Add to bowl. (I probably use way more than 6 tablespoons because I LOVE me some Cilantro!)
Drain the corn and drain and rinse the black beans and add them to the bowl as well!
Then, gently roll the lime on your cutting board to “get the juices flowing” as Rachael Ray would say and slice and juice the entire lime over the mixture. Add Salt & Pepper to taste.
I choose to use lower sodium beans because then it is my choice on how much salt to add versus the can already making that decision for me.
When sweet corn is in season, by all means, use fresh! Cook on the grill and then add kernels of about 3-4 ears, in place of the can, YUM!
Serve with tortilla chips as a tasty snack or on top of chicken breasts or fish fillets as the perfect flavorful garnish!
What Can Corn & Black Bean Salsa be used with?
- Top grilled chicken
- Top fish (salmon, tilapia, cod, and grouper work well)
- Use to garnish tacos
- Use on burgers with pepper jack cheese for a Tex-Mex flair
- Pairs perfectly with tortilla or pita chips!
- Works great in burritos and wraps!
Corn & Black Bean Salsa Recipe
Corn & Black Bean Salsa
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 6 tablespoons cilantro, fresh, finely chopped
- 1 lime, juiced
- 1 can black beans, 15 ounce, low sodium, rinsed
- 1 can sweet corn, 15 ounce, drained
- Salt & Pepper, to taste
- Finely dice the Bell Peppers & Onion either by hand or using a small chopper.
- Finely chop the cilantro.
- Drain the Corn
- Drain & Rinse the Black Beans
- Add all of the above to the bowl.
- Add juice of lime over top
- Salt & Pepper to taste
- Mix well.
What is your favorite summer appetizer? This salsa recipe can be made all year round but it’s exceptionally good in the summer! I would love to hear what your favorites are! I love new delicious things to try!
You may also like:
- Best Margarita Recipe Ever….EVER!
- Buffalo Chicken Dip – Slowcooker edition
- Watermelon Pizza
- White Peach Sangria – YUM!
- Summer Mimosa Floats
- Copycat Lime-A-Ritas – By the pitcher
Get more appetizer recipes here!
Comments & Reviews
Can you water bath can this ?
Cheryl Spangenberg says
Kim I have never tried! I normally just make it fresh and we eat it right away. I wouldn’t see why not though?
I just use the red pepper, no green.