Zesty lime and warm cumin balance sweet corn and savory black bean in the tastiest Black Bean and Corn Salsa! Our favorite black bean and corn salsa recipe!
When the last time you made salsa? It may have been yesterday, it may have been never. Either way, you’ll simply love my black bean and corn salsa recipe! Imagine a fresh, savory, and just-right salty and spicy salsa that’s bursting with creamy black beans and sweet corn kernels.
Bonus? This recipe goes so well with this amazing Taco Dip and delicious Chipotle Aioli. That’s what we’re making today! Ready? Let’s make this!
Black Bean and Corn Salsa Ingredients
Whether you go with canned or fresh corn, you’ll love the delicious flavor combo of zesty lime, warm cumin, creamy black beans, and bright cilantro in this black bean and corn salsa!
- Yellow Corn – fresh or canned corn both work well here
- Black beans – I like to use two cans of black beans for ease of use. Just make sure to drain and rinse before using.
- Cumin, salt, olive oil
- Tomatoes – use fresh, but not overly ripe tomatoes. Firm is best.
- Red onion
- Jalapeno + cilantro – two wonderfully bright and fresh ingredients that can’t be skipped in this recipe
- Lime juice – use fresh-squeezed for the very best flavor. Bottled is not recommended.
How to Make Black Bean and Corn Salsa
With a little skillet cooking action and a bit of chopping, you’ll be well on your way to making the best salsa.
To start making the salsa, heat a medium skillet over medium high heat, then coat with oil.
You’ll then add the corn and roast for about 3 minutes.
Once the corn is roasted, transfer it to a plate in a single layer to cool completely.
While the corn is cooling, wash and chop all of the vegetables.
Now, add the cooled corn and salsa ingredients to a large mixing bowl.
I left the seeds in my chopped jalapenos for an extra kick, but you can remove them for a less spicy black bean and corn salsa.
Here’s what all of the ingredients look like: black beans, tomatoes, red onion, jalapeño and cilantro.
You can add in all of the lime juice and salt at once, or add it to taste.
Just be gentle when stirring the salsa so it doesn’t get mushy!
That’s it—you’ve just made the best ever black bean and corn salsa. Enjoy!
If you’re looking to add a bit more flavor to your life, check out these easy home Cajun seasoning and seasoned salt recipes.
What to Serve with Corn and Black Bean Salsa
Wondering what to serve with your freshly-made corn and black bean salsa? Try these main dishes and more on for size…
How Long Does Black Bean and Corn Salsa Last?
This will last the longest when made with super fresh ingredients. You can keep your salsa for 3-5 days in an airtight container in the refrigerator.
More Dip Recipes
Also try dipping your favorite veggies, appetizers and more in my Asian Salad Dressing or Pesto for a real treat.
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For the Roasted Corn:
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Set a medium skillet over medium high heat. Heat oil until hot. Add corn and roast on the skillet until hot and fragrant, about 3 minutes.
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Reduce heat to medium and stir in cumin and salt. Stir and cook for about 1 minute.
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Transfer corn to a plate, arranging corn in a single layer for quicker cooling. Chill corn in the refrigerator until completely cooled.
For the Salsa:
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Wash and chop all veggies while corn cools.Â
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Once completely cooled, add roasted corn and all Salsa ingredients to a large bowl: black beans, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed.Â
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Adjust lime juice and salt to taste.
Storing Instructions: Store salsa in an airtight container in the refrigerator for 3-5 days.
