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Black Bean and Corn Salsa

Black Bean and Corn Salsa

Black Bean and Corn Salsa is a fresh, colorful, and flavor-packed dish that works as a dip, taco topper, side salad, or meal-prep favorite. It’s loaded with sweet corn, hearty black beans, crisp bell pepper, juicy tomatoes, red onion, and a bright lime-cilantro dressing. Best of all, it comes together in minutes with no cooking required if you use canned beans and thawed or canned corn.

  • Total Time: 15 minutes
  • Yield: 6 servings 1x

Ingredients

For the Salsa:

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups corn kernels (fresh, canned, or thawed frozen)

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1/2 cup red onion, finely diced

1 jalapeño, seeded and finely minced (optional)

1/4 cup fresh cilantro, chopped

1 avocado, diced (optional, add just before serving)

For the Dressing:

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar

1 teaspoon honey (optional, for balance)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

Instructions

Prep the Ingredients

Drain and rinse the black beans well. Dice the bell pepper, red onion, and jalapeño. Halve the tomatoes and chop the cilantro.

Make the Dressing

In a small bowl or jar, whisk together the olive oil, lime juice, red wine vinegar, honey, cumin, chili powder, garlic powder, salt, and black pepper until well combined.

Combine Everything

In a large mixing bowl, add the black beans, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro. Pour the dressing over the top.

Toss and Chill

Gently toss everything together until evenly coated. Taste and adjust salt, lime juice, or spice as needed. For best flavor, chill for 20–30 minutes before serving.

Add Avocado (Optional)

If using avocado, fold it in just before serving to keep it fresh and creamy.

Notes

Cooking Tips

  • Rinse beans thoroughly to remove excess sodium and improve flavor.
  • Use fire-roasted corn for a smoky twist.
  • Let it rest before serving so the flavors have time to blend.
  • Dice ingredients evenly for the best texture and scoopability.
  • Add avocado last so it stays green and doesn’t get mushy.
  • Serve chilled or at room temperature depending on preference.
  • Use fresh lime juice instead of bottled for the brightest flavor.

Variations

1. Spicy Southwest Version

Add extra jalapeño, a dash of hot sauce, or diced poblano pepper.

2. Avocado Black Bean Corn Salsa

Fold in 1–2 diced avocados for a creamy, richer version.

3. Mango Corn Salsa

Add diced mango or pineapple for a sweet and tropical flavor.

4. Mexican Street Corn Style

Mix in crumbled cotija cheese and a spoonful of sour cream or Greek yogurt.

5. Taco Topping Version

Use this salsa on tacos, burrito bowls, grilled chicken, or fish.

6. Low-Oil Option

Reduce olive oil to 1 tablespoon and add a little extra lime juice.

7. Protein Boosted Salsa Salad

Add diced grilled chicken, quinoa, or cooked shrimp to make it more filling.

8. Party Dip Version

Serve with tortilla chips and a sprinkle of shredded cheddar or pepper jack.

9. Cucumber Crunch Version

Add diced cucumber for extra freshness and crunch.

10. No Tomato Version

Skip tomatoes and replace with extra corn or diced red bell pepper.

  • Author: Emma
  • Prep Time: 15 minutes0
  • Cook Time: 0 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 165
  • Sugar: 4g
  • Sodium: 310mg
  • Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 5g

Find it online: https://greatfoodrecipe.com/black-bean-and-corn-salsa/

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