Black Bean Corn Salsa is an easy appetizer when served with tortilla chips or delicious as part of a meal on top of chicken.
This black bean and corn salsa is a tasty combination of vegetables and beans. I love having this salsa with chips, tacos, quesadillas, and chicken! We often serve it in the summer, but it is also a great party appetizer year-round.
In This Post
Ingredients Needed
Dressing Ingredients
- Lime Juice: We used lime juice as part of the acid because of the tart flavor it adds. You could also use lemon juice or only vinegar.
- Vinegar: The second acid we added is distilled white vinegar.
- Olive Oil: For the fat, we used olive oil. You could also use vegetable or canola oil.
- Garlic Powder: This recipe calls for garlic powder, but you can use one clove of minced garlic if you prefer.
- Red Pepper Flakes: The red pepper flakes add heat to the dressing but are optional.
- Seasoning: We also added salt and black pepper for additional flavor.
Salsa Ingredients
- Corn: You can use fresh corn cut from the cobs when available. Or use frozen or canned corn.
- Beans: Rinse and drain the black beans before adding them to the salsa.
- Tomatoes: Sliced grape tomatoes work well in this recipe because they are sturdy and less watery than other tomatoes. You can also use Roma or cherry tomatoes.
- Onion: Diced red onions add flavor and color. You can also use diced white onions.
- Cilantro: Fresh chopped cilantro adds so much flavor and a pop of color!
Black Bean Salsa Dressing
Black bean salsa dressing is a simple mixture, yet it is full of flavor! To make the dressing, whisk together lime juice, olive oil, vinegar, garlic powder, salt, black pepper, and red pepper flakes.
How To Make Black Bean Corn Salsa
Put the corn, black beans, sliced tomatoes, minced onion, and chopped cilantro in a medium size bowl.
Top with the dressing mixture and stir to combine. Then, cover and refrigerate until ready to serve.
Make Ahead and Storage
- Make Ahead: Corn bean salsa is the perfect appetizer to make ahead of time! It holds up well in the refrigerator, and the flavors really come together.
- Storage: Store it in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Ways To Serve Black Bean and Corn Salsa
Black Bean and Corn Dip
The most popular way to serve black bean and corn dip is as an appetizer with tortilla chips or corn chips. It can also be served as a side dish, and it is delicious on tacos, quesadillas, and burritos.
Slow Cooker Mexican Chicken
You can use corn and bean salsa to make Mexican chicken in the slow cooker! Put four chicken breasts in the crockpot and sprinkle them with one packet of taco seasoning.
Top the chicken breasts with the black bean and corn salsa. Add 1 cup of water and cook on low for 4-6 hours. Shred the chicken, return it to the slow cooker, and stir to combine. Serve over cilantro lime cauliflower rice or white rice.
Black Bean Corn Avocado Salsa
Turn this into black bean corn avocado salsa by adding diced avocado! The addition of avocado gives the dip a creamy quality. You can add 1-2 diced avocados, depending on your preferences.
Others Want To Know
This is one of those recipes that is so adaptable. You can add more ingredients that you like and take away the ones you don’t. If you add a large volume of ingredients, you may need to make additional dressing. Try adding diced bell peppers, minced jalapenos, diced green chiles, sliced avocado, or chopped green onions.
I used distilled white vinegar because that is what I had on hand, but you can also use red wine vinegar or white wine vinegar. Or substitute the vinegar with lemon juice.
Yes, you can use bottled dressing instead of making the dressing in the recipe. I recommend using 1/4 cup of zesty Italian dressing.
More Corn Recipes
- Cheesy Corn Nuggets are deep-fried and crispy on the outside, with melted cheese and corn on the inside.
- Bacon Fried Corn is a quick, tasty side dish you can enjoy year-round!
- Serve Corn Dip with a bowl of Fritos at your next cookout!
- Enjoy our copycat Chipotle Corn Salsa with chips and tacos!
Similar Recipes
- Mango Salsa tastes so good on top of mango chicken!
- I’ve made this sweet Fruit Salsa recipe for over 20 years!
- Watermelon Salsa is a tasty combination of sweet and spicy.
- Pineapple Salsa is fun to serve from a pineapple bowl.
Black Bean Corn Salsa
Equipment
Ingredients
Dressing
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon crushed red pepper
Salsa
- 15 oz can black beans rinsed and drained
- 1 ¾ cup fresh sweet corn or use a 15.25 oz can
- 1 cup sliced grape tomatoes
- ½ cup minced onion
- ¼ cup chopped cilantro
Instructions
Dressing
- Whisk together the lime juice, olive oil, vinegar, garlic powder, salt, black pepper, and crushed red pepper. Set aside.
Salsa
- Put the corn, black beans, sliced tomatoes, minced onion, and chopped cilantro in a medium-size bowl.
- Add the dressing and stir to combine.
- Cover and store in the fridge until ready to serve.
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