Corn and Black Bean Salsa — In my house, we love good salsa. It is a staple in our fridge, and I always have some on hand for quick appetizers or snacks. This recipe is one of my favorites because it combines two of my favorite things, corn and black beans. The sweet corn goes great with the earthy black beans, and the cilantro gives it that fresh kick that makes this salsa so addicting! You can eat this as an appetizer with chips or put it over your chicken tacos to add a little extra spice to your meal!
Corn and Black Bean Salsa is a light and flavorful salsa, guaranteed to satisfy your craving for a great and easy Mexican side dish or dip.
It is made with simple ingredients such as black beans, corn, tomatoes, and red onions and seasoned with lime juice, parsley, salt, and pepper. This is going to be one of your favorite go-to salsas.
This is such a great and fun salsa to whip up, and I love having my kids help me since it is easy to make and no cooking is involved. It’s a great way to get the kids involved in helping you in the kitchen.
Corn and Black Bean Salsa
This will soon become one of your staples in the refrigerator. Even though you used canned beans and corn, this is really a fresh-tasting salsa. The red onions and fresh herbs really brighten it up.
Ingredients Needed For Corn and Black Bean Salsa
- Black Beans
- Whole Kernel Corn
- Olive Oil
- Bell Pepper
- Red Onion
- Minced Garlic
- Lime Juice
- Salt & Pepper
How to Make Black Bean and Corn Salsa
In a large mixing bowl, stir together all of the ingredients. Chill in the refrigerator until ready to use.
- Black Beans: The canned black beans can be substituted for about 1 1/2 cups of cooked black beans. You can also substitute the canned black beans for any other canned beans. Just remember to drain them well.
- Corn: I used canned corn, but you can easily use frozen corn, thaw it out, and drain it.
- Onions: While I used red onion, you can easily switch that out for a sweet onion or shallots.
- Parsley: Substitute it for fresh cilantro
Using Fresh Corn In Corn and Black Bean Salsa
If fresh corn is in season, that would be a great substitute. Cut it off the corn on the cob, and toast it for 5 to 8 minutes in a skillet with a tablespoon of butter or olive oil, before adding it to the rest of the ingredients.
How to Make The Best Corn and Black Bean Salsa
- Dice the vegetables. Try to dice them about the same size so every bite is about the same.
- Use a pair of scissors to chop the fresh herbs finely
- While lime juice is sold in bottles, the easiest way to freshen this salsa is by using fresh lime juice.
- Let the salsa chill for about 30 minutes before serving.
How to Store Salsa
The best way to store salsa is in an airtight container, then placed in the refrigerator. This salsa will last about 2 to 3 days when left in the container.
How To Use This Salsa
There are so many ways that you can use this salsa, some of my favorites are:
- Serve with a fresh batch of Air Fryer Tortilla Chips.
- Serve over a great plate of Homemade Air Fryer Tacos
- Makes for a great and healthy topping over a huge garden salad.
- Serve as a side dish for any meal; my favorite is a simple Air Fryer Roasted Chicken
Other Easy Salsa Recipes-
Don’t Forget To Pin-
Corn and Black Bean Salsa
- 15 ounces black beans, drained and rinsed
- 15 ounces whole kernel corn, drained and rinsed
- 1 tablespoon olive oil
- 1 tomato, diced
- 1 bell pepper,, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoon parsley, fresh parsley, chopped
- 2 limes, juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- In a large mixing bowl, stir together all of the ingredients. Chill in the refrigerator until ready to serve, at least 30 minutes. Plate, serve, and enjoy!
- Mixing Bowl