This black bean and corn salsa recipe is a refreshing, easy-to-make, high-fiber appetizer you can scoop up with tortilla chips or enjoy by the forkful, salad-style!! With a kick of heat from pickled serrano peppers, this salsa is a spicy, flavorful take on a classic summer side dish.
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In the colder months of the year, this Mexican bean soup is one of my go-to dinners, but this black bean corn salsa recipe provides a refreshing alternative that satisfies that craving. It's gluten-free, vegetarian-friendly, and super customizable, so everyone can enjoy it.
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🔖 Ingredients & Substitutions
- Corn: Canned or frozen corn can be used for convenience, but I recommend using fresh corn as it will provide a crisper texture and will prevent the salsa from getting too mushy and wet. You can even use this smoked corn on the cob.
- Black beans: I recommend using canned black beans, but you can cook dried beans if that's what you have available.
- Pickled serranos: Can be substituted with fresh serranos, jalapeños, or bell peppers.
- Red onion: Fresh red onion or pickled onions.
- Tomatoes: I like to use cherry or grape tomatoes, but you can use freshly diced Roma tomatoes or even canned diced tomatoes, though fresh tomatoes provide a better texture.
- Cilantro: The fresh stuff!
- Lime: Fresh lime juice is a must.
- Spices: Cumin, smoked paprika, and salt.
- Avocado: Ripe, but still firm.
- Queso fresco or Cotija cheese: To make it vegan, omit it or use Violife feta.
- Optional ingredients: Diced green chilies, fresh habanero, chili powder, Tajin, toasted pepitas.
Vinaigrette Ingredients (Optional)
While this corn and black bean salsa is flavorful enough as-is, I like to prepare this simple vinaigrette to go with it for a little extra zing!
- Olive oil: Or avocado oil.
- Vinegar: Distilled white vinegar or apple cider vinegar.
- Lime juice: Freshly squeezed.
- Garlic: Fresh garlic is best, but bottled minced garlic or garlic powder work as well.
- Seasonings: Cumin, smoked paprika, sea salt.
- Orange: Freshly squeezed orange juice is great for adding a bit of sweetness. You can substitute it with a little honey or omit it.
If you prefer a thicker, creamier, more dip-like salsa, you can opt for this creamy cilantro lime sauce instead of the vinaigrette.
🫘 How To Make Black Bean and Corn Salsa
Step 1: Drain and rinse black beans, then pour them into a medium mixing bowl along with fresh corn. Add halved grape tomatoes, sliced pickled serranos, and chopped fresh cilantro.
Step 2: Dice pickled onions and add them to the bowl along with cubed avocado and crumbled queso fresco.
Step 3: Gently toss black bean salsa ingredients, adding in fresh lime juice, cumin, smoked paprika, and salt. Serve with tortilla chips and vinaigrette on the side.
Step 4 (optional): In a small bowl, combine olive oil, vinegar, citrus juice, minced garlic, cumin, smoked paprika, and salt. Whisk vigorously until emulsified, then set aside.
Pro Tip: To keep corn and black bean salsa fresh, I suggest drizzling vinaigrette over individual servings as desired rather than mixing it directly into the salsa.
🤷🏻♀️ FAQs
Should you rinse canned black beans before making salsa?
Yes! Rinsing canned black beans removes excess sodium and the starchy canning liquid, resulting in a cleaner flavor and a fresher salsa.
Can you freeze black bean and corn salsa?
Technically, yes, but I don't recommend it. While the beans and corn freeze well, fresh ingredients like tomatoes, cilantro, and avocado become soft and watery when thawed.
Can you can black bean and corn salsa?
No, this recipe is not safe for home canning because it lacks the proper acidity required for water-bath canning.
How can you keep corn black bean salsa from becoming watery?
The best way to keep this salsa fresh and crisp is to store the salsa and vinaigrette separately until you're ready to serve. You can also remove the tomato seeds before adding them in and/or add the avocado just before serving.
🌽 More Recipes You'll Love
If you like this recipe, you'll love these Mexican black beans, rajas con crema, and this easy elote in a cup. You can enjoy any of these with some crunchy keto chicken chips.
Serve it atop sheet pan crab nachos. I also recommend trying this ceviche de camaron.
For added crunch, you can top individual servings of this salsa with roasted pepitas or crispy quinoa.
👩🏻🍳 Pro Tips
- You can make this salsa recipe ahead of time, but I recommend serving it within 24 hours of making it and waiting until you're about to serve it before adding the avocado and vinaigrette.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
🌶️ More Irresistible Salsa Recipes
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Black Bean and Corn Salsa
Ingredients
Equipment
Method
- Drain and rinse black beans, then pour them into a medium mixing bowl along with fresh corn. Add halved grape tomatoes, sliced pickled serranos, and chopped fresh cilantro.
- Dice pickled onions and add them to the bowl along with cubed avocado and crumbled queso fresco.
- Gently toss black bean salsa ingredients, adding in fresh lime juice, cumin, smoked paprika, and salt. Serve with tortilla chips and vinaigrette on the side.
- In a small bowl, combine olive oil, vinegar, citrus juice, minced garlic, cumin, smoked paprika, and salt. Whisk vigorously until emulsified, then set aside.
Nutrition
Notes
- To keep corn and black bean salsa fresh, I suggest drizzling vinaigrette over individual servings as desired rather than mixing it directly into the salsa.
- You can make this salsa recipe ahead of time, but I recommend serving it within 24 hours of making it and waiting until you're about to serve it before adding the avocado and vinaigrette.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Nena Sterner says
We hope you enjoy this recipe!