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 for tortilla chips, tacos, salads, or grilled chicken at your next BBQ, picnic, or potluck!
Try my peach mango salsa, Pico de Galo, and cowboy caviar next!
10-Minute Southwest Corn Salsa
A quick and healthy salsa recipe with sweet corn, black beans, and zesty Southwest flavor. Great as a dip or topping for your next cookout.
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.
Corn Salsa with Black Beans
- Total Time: 10 minutes
- Yield: 6 servings 1x
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
