This easy Black Bean and Corn Salsa is the perfect appetizer for summer entertaining or game day! The fresh ingredients are vibrant, colorful, and rich in flavor. Scoop this up with your favorite tortilla chips and you’re ready for a snack worthy of its own fiesta!
I don’t know about you, but summer is salsa season for me and my family! Fresh veggies, spicy flavor, and tons of customizable options? I just can’t get enough. Plus, it’s a snack that’s light and healthier than some of the other summertime staples.
I love that I can make a batch for the week or use the recipe to make a quick potluck offering that I know everyone will gobble up! Who doesn’t love chips and salsa at a party, especially when it’s Black Bean Corn Salsa?
Sip on a summery Pineapple Margarita that pairs perfectly with this corn and bean salsa. Or, use it as an appetizer before serving up these Baked Beef Flautas or Slow Cooker Carnitas! No matter how you serve it, this easy appetizer pairs well with so many dishes and is always a big hit.
We love fresh summer corn and this black bean and corn salsa recipe is the perfect way to show off all that amazing flavor and bright color. If you like, you can grill the corn for even more flavor. See the recipe card for more information. Here are more of our favorite corn (and cornbread!) recipes:
- Blueberry Corn Muffins
- Creamed Corn (Two Ways!)
- Grilled Corn with Herb Butter
- Homemade Cornbread
- Cornbread Dressing (Cornbread Stuffing)
Fresh ingredients make for a light and flavorful corn salsa recipe that will have you dipping into it over and over again! Once this is served with chips, there is NO way you can have just one bite. You can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need:
- red bell pepper – The red bell peppers will provide a sweet flavor to the salsa.
- green bell pepper – Green peppers are a little more bitter and have a more earthy flavor to them. They make a wonderful combination with the red peppers.
- jalapeno – Be sure to dice the jalapeno and leave the seeds in for the most heat. However, if you want less spice, toss the seeds out.
- green onions – You’ll want these thinly sliced, and make sure to use both the tops and whites of the onions.
- canned black beans – Be sure to drain and rinse the black beans.
- corn – You can use fresh, frozen, or canned. You’ll need about 2 ears of fresh corn if you choose that option. See notes below for grilling corn – adds SO much flavor to this salsa!
- cilantro – Finely chopped, but feel free to skip this ingredient if you happen to be among the population that thinks this tastes like soap!
- fresh lime juice – You can substitute lime concentrate or bottled lime juice.
- garlic clove – About 1 teaspoon when minced.
- kosher salt – Just a pinch or two.
- cumin – I love the earthy flavor this ingredient gives the salsa.
How to make Black Bean and Corn Salsa
While the prep work will take a bit, slicing and dicing is the only thing keeping you from the perfect summertime snack!
- Prep the veggies. Dice the red bell pepper, green bell pepper, jalapeno, and green onions. Place them in a large bowl. Add the black beans, corn, lime juice, garlic, and seasonings. Mix well until fully combined.
- Chill. Cover and refrigerate for at least 30 minutes. This will allow the flavors to marry and blend.
- Enjoy. Serve with your favorite tortilla or corn chips and enjoy!
Add extra flavor to this corn salsa recipe with grilled corn. Here’s how: Heat grill to high heat. Brush extra virgin olive oil on a husked ear of corn. Place the corn directly on the grill, close the lid, and cook for about 3 to 4 minutes on each side. It should take about 12 to 15 minutes total. Let the corn cool for a few minutes (until cool enough to handle) and slice the kernels off the cob. Let the corn cool completely before adding it into the salsa.
FAQs for Corn Salsa
How long does black bean corn salsa stay fresh?
This delicious dish will last about 4 to 6 days in the fridge as long as it’s tightly sealed. I find the longer it sits, the more the flavors blend together.
If I want to make this for a crowd, can I make a larger batch?
Of course! Simply double or triple up on the ingredients list and you’re ready to feed a whole party! Your prep time might take a little longer since you have to chop and dice more ingredients, but the compliments you get from your guests will absolutely make it worth it.
This corn bean salsa is so vibrant I like to make sure I serve it in a glass or clear bowl to show off all the amazing colors.
Variations and Tips
- If you want to add even more amazing flavor to this simple salsa, grilling fresh corn will do the trick. To accomplish this, heat your grill to high heat. Brush extra virgin olive oil on a husked ear of corn. Place the corn directly on the grill, close the lid, and cook for about 3-4 minutes on each side. It should take about 12-15 minutes total. Let the corn cool for a few minutes (enough to handle) and slice the kernels off the cob. Let the corn cool completely before adding it into the black bean corn salsa.
- For a variation on the recipe, add in pineapple or mango chunks for a sweet and spicy flavor profile. Purple onions and tomatoes are great add-ins as well.
- You can also drizzle a touch of olive oil and add in some feta for a fun twist!
- Add in more spice with some chili powder or dice up a poblano pepper for even more flavor in this corn salsa.
More Easy Appetizer Recipes
How To Make Black Bean Corn Salsa
Black Bean and Corn Salsa
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 jalapeno diced
- 3 green onions thinly sliced (tops and whites)
- 15 ounce can black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned about 2 ears of fresh corn
- 3 tablespoons cilantro chopped
- 3 to 4 tablespoons fresh lime juice
- 1 garlic clove minced (about 1 teaspoon minced)
- ½ teaspoon kosher salt
- 1 teaspoon ground cumin
- Dice the red bell pepper, green bell pepper, jalapeno, and green onions, and place them in a large bowl. Add the remaining ingredients to the bowl and mix well.½ cup diced red bell pepper, ½ cup diced green bell pepper, 1 jalapeno, 3 green onions, 15 ounce can black beans, 1 cup corn, 3 tablespoons cilantro, 3 to 4 tablespoons fresh lime juice, 1 garlic clove, ½ teaspoon kosher salt, 1 teaspoon ground cumin
- Cover and refrigerate for at least 30 minutes, to allow flavors to marry.
- Serve with tortilla or corn chips.