Black Bean and Corn Salsa
This chunky salsa is part dip, part salad. Black beans, sweet corn, red pepper and tomatoes are tossed in a lime and cumin dressing that soaks in as it chills. Scoop it up with tortilla chips, spoon it over tacos and grain bowls, or serve it as a side with grilled chicken.
Published
- Prep Time
- 15 mins
- Cook Time
- No cook
- Chill
- 30 mins
- Total Time
- 45 mins
- Servings
- About 5 cups
How do you make Black Bean and Corn Salsa?
Drain and rinse a 540 ml (19 oz) can of black beans. Toss with 1 1/2 cups corn, 1 diced red pepper, 1 cup chopped tomatoes, 1/4 cup diced red onion, a minced jalapeño and 1/3 cup cilantro. Whisk 3 tbsp lime juice, 2 tbsp olive oil, cumin, chili powder and salt, pour over and chill for 30 minutes before serving with tortilla chips.
- Total time
- 45 mins
- Calories
- 110 per serving
- Protein
- 4 g
- Yield
- About 5 cups
- Difficulty
- Easy
- Method
- No-cook
Ingredients
Salsa
Lime dressing
Equipment
Sieve · Large bowl · Small bowl · Whisk
Quick Directions
Rinse the beans
Tip the black beans into a sieve, rinse under cold water until the water runs clear, and shake well to drain.
Chop the vegetables
Dice the red pepper, quarter the tomatoes, and finely chop the red onion, jalapeño and cilantro.
Dress the salsa
Whisk the lime juice, olive oil, cumin, chili powder, salt and pepper together in a small bowl.
Chill and serve
Cover and refrigerate for 30 minutes so the beans absorb the dressing.
Step-by-Step Instructions
Follow these detailed steps to make the perfect black bean and corn salsa.
Rinse the beans
Tip the black beans into a sieve, rinse under cold water until the water runs clear, and shake well to drain. If you are using frozen corn, simmer it for 2 minutes, then cool it under cold running water and drain well.
Chop the vegetables
Dice the red pepper, quarter the tomatoes, and finely chop the red onion, jalapeño and cilantro. Put them in a large bowl with the beans and corn.
Dress the salsa
Whisk the lime juice, olive oil, cumin, chili powder, salt and pepper together in a small bowl. Pour over the salsa and toss gently until everything is coated.
Chill and serve
Cover and refrigerate for 30 minutes so the beans absorb the dressing. Stir, taste for salt and lime, fold in the avocado if using, and serve with tortilla chips.
Recipe Tips
- Rinse canned beans well; it removes the starchy canning liquid and some of the salt.
- For a smoky sweetness, char the corn in a dry, very hot skillet for 4-5 minutes, stirring now and then, and let it cool before mixing.
- If your black beans come in 400 g (14 oz) cans, use 1 1/2 cans to match the quantity here.
- Add the avocado just before serving so it stays green and firm.
Variations
- Mango black bean salsa: add 1 diced ripe mango and swap the jalapeño for a pinch of chili flakes.
- Heartier salad: stir in 1 cup cooked quinoa with an extra tablespoon each of lime juice and olive oil.
- Feta finish: scatter 1/2 cup crumbled feta over the top. The salsa is then no longer vegan.
Nutrition (per serving)
| Calories | 110 |
|---|---|
| Protein | 4 g |
| Carbs | 15.5 g |
| Fat | 4 g |
| Saturated fat | 0.6 g |
| Fibre | 4.5 g |
| Sugar | 2.5 g |
| Sodium | 235 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate in an airtight container for up to 3 days. Add avocado only to the portion you will eat right away, and don't leave the salsa at room temperature for more than 2 hours.
Black Bean and Corn Salsa FAQs
Can I make black bean and corn salsa ahead of time?
Yes. It keeps for up to 3 days in the fridge and tastes even better after a few hours, once the beans absorb the dressing. Stir in any avocado just before serving.
Can I use frozen corn in black bean salsa?
Yes. Simmer frozen corn for 2 minutes, then cool it under cold running water and drain well before mixing. Canned corn only needs draining, and charred fresh corn adds a smoky flavour.
Is black bean and corn salsa healthy?
Each serving has about 110 calories and 4.5 g of fibre from the beans and vegetables, with a little olive oil in the dressing. It is vegan and naturally gluten-free; check that your chili powder is labelled gluten-free.
What do you serve with black bean and corn salsa?
Serve it with tortilla chips as a dip, spoon it over tacos, quesadillas or grain bowls, or pair it with grilled chicken or fish as a fresh side.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
