Fresh, zesty and packed with flavor – this black bean and corn salsa is the kind of recipe that is simple, quick to make and incredibly wholesome! Whether you’re serving it as a dip with tortilla chips, serving with tacos or jacket potato, or spooning it over rice bowls, it’s a total crowd-pleaser.
For more salsa and dip recipes, check out our quick blender salsa and guacamole (smashed avocado dip).
This recipe is one that I love and keep coming back to - for the nutrients, the flavor and how versatile it is!
This bean and corn salsa recipe is light, vibrant, naturally gluten-free (and full of plant-based goodness). The black beans make it hearty and satisfying, while the lime, chilli and jalapeño bring that irresistible zing and heat.
The best part? It takes minutes to whip up this easy black bean salsa.
Whether you are looking for a homemade salsa dip, party appetizer or easy dinner ideas, this recipe is a great option!
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Why You’ll Love This Black Bean Corn Salsa
- Nutrient-rich and wholesome – this colorful black bean salsa uses a range of fresh simple ingredients including hearty black beans. Black beans are a source of nutrients including protein, fiber and antioxidants.
- Quick and easy recipe – plus this healthy salsa comes together in minutes, no cooking needed!
- Perfect for meal prep – stays fresh in the fridge.
- Versatile – packed with fresh flavors, this is great as a taco topping, healthy snack, side dish or salad booster. You can also enjoy it as a dip, with a side of tortilla chips or veggies).
- Naturally gluten-free, vegan and dairy-free
Ingredients You'll Need
- Black beans – The star of the dish, they add nutrients and heartiness. This recipe uses a can of black beans.
- Cherry tomatoes – Sweet, juicy tomatoes are used for a fresh salsa base. Fresh tomatoes work best for this black bean salsa recipe - You can also use plum tomatoes or Roma tomatoes.
- Sweetcorn – Adds sweetness and crunch; fresh or canned all work well in this recipe.
- Fresh cilantro or coriander – for a refreshing flavor
- Red onion – Sharp and punchy, adds a lovely contrast and sweet onion flavor.
- Garlic – Just a little bit goes a long way in adding depth.
- Lime juice – For zing and balance; use fresh for the best flavor.
- Sea salt – Enhances all the other ingredients and brings everything together.
- Fresh chilli – Adds a little heat and a pop of color.
- Jalapeño – Optional, but adds a deeper, earthy heat if you like things spicier.
See recipe card for a full list of ingredients and quantities.
Substitutions and Variations
- Milder version: Leave out the jalapeño and reduce the chillies for a mild salsa.
- Add-ins: Add in fresh veggies (or fruit) including diced bell peppers, avocado, mango or cucumber.
- Fresh herbs: this recipe uses fresh coriander/cilantro, you can also adjust herbs including adding fresh parsley or mint for a different taste.
- Beans: Swap black beans with cannellini beans, kidney beans or chickpeas.
- Lime juice: substitute with lemon juice if preferred
- Sweet corn: if you don't have canned sweetcorn, you can also use fresh corn kernels.
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How to Make Black Bean Corn Salsa
Step 1: Prep all ingredients – Rinse and drain the black beans, chop the tomatoes, onion, chilli, jalapeño, cilantro, and garlic and add to a large mixing bowl.
Step 2: Combine everything – In a large bowl, add black beans, tomatoes, corn, onion, garlic, chilli/jalapeño and coriander/cilantro. Add lime & salt – Squeeze over the lime juice and sprinkle with salt. Toss well to combine. Serve and enjoy or let it sit for 5-10 minutes before serving.
Expert Tips
- Rinse canned beans thoroughly to remove any metallic taste and extra sodium.
- Finely dice the onion to avoid overpowering the salsa.
- Taste and adjust – Add more lime or salt to your liking.
- Use fresh lime juice – It makes all the difference.
- Wear gloves when chopping chillies to avoid burning your hands or eyes.
How to Serve
This black bean salsa is incredibly versatile, enjoy as a salad or side with grilled veggies or baked potato. Alternatively, as a dip with tortilla chips or pita chips with our avocado pico de gallo. Enjoy over tacos, burrito bowls or quesadillas or with our dairy-free scrambled eggs or masala scrambled eggs.
Recipe FAQs
Store leftover salsa in an airtight container in the fridge for up to 2 days.
Avoid freezing as the fresh ingredients (like tomato and onion) lose their texture.
Yes! It’s a great make-ahead option. Prep and store in the fridge, then give it a quick toss before serving.
Suggested Side Dishes
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Black Bean and Corn Salsa
Ingredients
- 1 can 400g black beans, rinsed and drained (or 1 ½ cups cooked black beans)
- 1 cup cherry tomatoes diced
- ½ cup corn fresh or canned
- ½ cup fresh cilantro/coriander leaves chopped, tightly packed
- ½ red onion finely diced
- 1 garlic clove (small) finely minced
- ½ lime juiced
- ½ teaspoon sea salt adjust to taste
- 1 fresh chilli red or green, depending on heat preference
- 1 jalapeño finely chopped (optional for extra kick)
Instructions
- In a large bowl, add black beans, tomatoes, corn, onion, garlic, chilli, jalapeño, and cilantro.
- Squeeze over the lime juice and sprinkle with salt. Toss well to combine. Serve and enjoy.
Notes
- Rinse canned beans thoroughly: to remove any metallic taste and extra sodium.
- Finely dice the onion: to avoid overpowering the salsa.
- Taste and adjust: add more lime or salt to your liking.
- Wear gloves: when chopping chillies to avoid burning your hands or eyes.
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