Corn Salsa with Black Beans
This easy Corn Salsa with Black Beans recipe is full of Southwest flavors that you can throw together in 10 minutes!! The natural sweetness of the corn pairs so well with the earthy flavors of the black beans for a delicious balanced salsa. Perfect to bring to your next family bbq or picnic for dipping tortilla chips or as a topping for tacos, salads or grilled chicken.
Try it with my baked chicken tacos, bang bang chicken skewers, chicken kabobs, taco salad, chicken burrito salad, firecracker chicken wraps and my white chicken enchiladas.
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Recipe Snapshot
QUICK & EASY: throw together in 10 minutes
GREAT APPETIZER: dipping with tortilla chips
PERFECT TOPPING: for tacos, burritos, nachos or meat
This black beans and corn salsa is always a big hit at our bbq’s or potlucks that everyone loves!!
Ingredients
- Black Beans – 15 oz can of black beans drained
- Can of Mexican Corn – drained, I used Delmonte Southwest Corn with Poblano and Red peppers for easy convenience
- Green Onions – diced
- Roma Tomatoes – diced
- Olive Oil
- Red Wine Vinegar
- Salt
- Lime Juice
- Cilantro – chopped is optional for garnish
Substitutes & Variations: Use your favorite salsa ingredients like Rotel tomatoes, red onions or feta cheese. Spice it up with chopped jalapeños peppers or chili peppers.
How to make corn salsa with black beans
- Drain the black beans and corn.
- Dice the tomatoes and green onions.
- Add all ingredients to a large bowl and mix to combine.
- Serve with chips and enjoy!
Storage instructions
Make ahead or store using an airtight container in the fridge for 3 to 4 days.
Print
Corn Salsa with Black Beans
- Total Time: 10 minutes
- Yield: 6 servings
Description
This easy Corn Salsa with Black Beans recipe is full of Southwest flavors that you can throw together in 10 minutes!! The natural sweetness of the corn pairs so well with the earthy flavors of the black beans for a balanced delicious salsa. Perfect to bring to your next family bbq or picnic for dipping tortilla chips or as a topping for tacos, salads or grilled chicken.
Ingredients
1 can (15 oz) black beans, drained
1 can (15 oz) Mexican corn, drained (used Delmonte Southwest Corn w/ Poblano and Red peppers)
1/4 cup green onions, diced
2 roma tomatoes, diced
2 Talbespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
Juice of 1 lime
Optional: Cilantro for garnish
Instructions
- Drain the black beans and corn.
- Dice the tomatoes and green onions.
- Add all ingredients to a large bowl and mix to combine.
- Serve with chips and enjoy!
Notes
Storage instructions:
Storage instructions
Make ahead or store using an airtight container in the fridge for 3 to 4 days.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No Bake
- Cuisine: Mexican, Western
