Black Bean & Corn Salsa Recipe

Introduction

This Black Bean & Corn Salsa is a vibrant, easy-to-make dish bursting with fresh flavors. Perfect as a snack with tortilla chips or a colorful topping for your favorite protein, it’s a healthy and versatile addition to any meal.

Ingredients

• 1 15 oz can black beans, drained & rinsed
• 1 15 oz can yellow corn, drained & rinsed
• 1 14.5 oz can fire roasted diced tomatoes
• 1 bell pepper, diced
• 1 small bunch fresh cilantro, finely chopped
• 1 lime, juiced
• 2 tbsp Italian dressing
• 1/2 tsp cumin
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: In a large mixing bowl, combine the black beans, corn, fire roasted diced tomatoes, diced bell pepper, chopped cilantro, Italian dressing, lime juice, and cumin. Mix well to blend all the flavors.
2. Step 2: Season the salsa with salt and black pepper to taste. For best flavor, cover and refrigerate for 15-30 minutes before serving.
3. Step 3: Serve chilled with tortilla chips or use as a topping for grilled meats, tacos, or salads. Enjoy!

Tips & Variations

• For extra heat, add finely diced jalapeño or a pinch of chili powder.
• Swap Italian dressing for a simple olive oil and vinegar mix for a lighter option.
• Use fresh corn instead of canned for a seasonal twist.
• Adding diced avocado just before serving adds creaminess and richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving. This salsa is best enjoyed fresh but can be brought to room temperature or served chilled straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa ahead of time?

Yes, making the salsa a few hours ahead or the night before allows the flavors to meld beautifully, enhancing the taste.

Is this salsa gluten-free and vegan?

Absolutely. All ingredients are naturally gluten-free and vegan, making this dish suitable for many dietary needs.

Black Bean & Corn Salsa Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

A vibrant and zesty Black Bean & Corn Salsa combining fire-roasted tomatoes, fresh bell pepper, and cilantro with the bright flavors of lime and cumin. Perfect as a refreshing dip or a flavorful topping for your favorite proteins.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Approximately 4 cups (serves 6–8 as a dip) 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salsa Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can yellow corn, drained and rinsed
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 bell pepper, diced
• 1 small bunch fresh cilantro, finely chopped
• 1 lime, juiced
• 2 tablespoons Italian dressing
• 1/2 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste

Instructions

1. Combine Ingredients: In a large mixing bowl, add the black beans, corn, fire roasted diced tomatoes, diced bell pepper, chopped cilantro, Italian dressing, lime juice, and ground cumin. Stir thoroughly until all ingredients are evenly combined.
2. Season to Taste: Add salt and black pepper according to your preference. Mix well to incorporate the seasonings into the salsa.
3. Chill (Optional): For best flavor, cover the bowl and place the salsa in the refrigerator to chill for 15 to 30 minutes before serving. This allows the flavors to meld nicely.
4. Serve: Enjoy this salsa as a dip with tortilla chips or use it as a fresh topping over grilled or cooked proteins such as chicken or fish.

Notes

• For extra heat, add diced jalapeños or a dash of hot sauce.
• Fresh lime juice is preferred for the best flavor impact.
• The salsa can be stored covered in the refrigerator for up to 3 days.
• Adjust Italian dressing quantity to customize the salsa’s tanginess.
• Use fresh corn if preferred, just lightly cooked or grilled.

Keywords: black bean salsa, corn salsa, no cook salsa, healthy dip, Mexican side dish