black bean and corn salsa recipe
- The Best black bean and corn salsa recipe
- Easy Black Bean and Corn Salsa with Corn Tortilla Chips
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Black Bean and Corn Salsa with Corn Tortilla Chips Works
- ❓ Frequently Asked Questions About Black Bean and Corn Salsa with Corn Tortilla Chips
The Best black bean and corn salsa recipe
I also like that it’s a great way to use up seasonal produce. Corn, black beans, and fresh tomatoes are all staples in my kitchen, and this salsa turns them into something fresh and vibrant. Plus, it’s packed with fiber and plant-based protein, so it’s a healthy choice that doesn’t skimp on taste. Whether you’re prepping for a week’s worth of meals or just want a quick, satisfying side, this salsa is a no-fuss way to add a little something special to your table.
Easy Black Bean and Corn Salsa with Corn Tortilla Chips
A vibrant, fresh salsa packed with black beans, corn, and bright vegetables that pairs perfectly with tortilla chips or grilled proteins. Quick to assemble and full of flavor.
🥘Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn, kernels removed
- 1 small red bell pepper, diced
- 1 small white onion, finely diced
- 1 jalapeño, seeds removed for mild heat, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Corn tortilla chips
- Sliced avocado
- Shredded lettuce
- Sour cream or Greek yogurt
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if you plan to bake tortilla chips separately. If using store-bought chips, skip this step. -
2
In a large mixing bowl, combine black beans, corn, red bell pepper, white onion, jalapeño, cherry tomatoes, cilantro, lime juice, cumin, salt, and black pepper. Stir gently with a whisk until everything is evenly coated. -
3
Taste and adjust seasoning if needed—add more lime for brightness or a pinch of extra salt if desired. Let the salsa sit for 10 minutes to allow flavors to meld. -
4
Serve immediately with corn tortilla chips, sliced avocado, shredded lettuce, or over warm tortillas. For extra crunch, bake chips on a lined baking sheet for 8–10 minutes until crispy.
🔧Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For a smoky depth, toast the jalapeño in a dry skillet for 30 seconds before adding to the salsa.
- Use fresh cilantro for the brightest flavor. If unavailable, substitute with parsley or dill.
- Double the recipe for a crowd—it freezes well for up to 3 months.
Watch Video Of How Easy Black Bean and Corn Salsa with Corn Tortilla Chips Works
❓ Frequently Asked Questions About Black Bean and Corn Salsa with Corn Tortilla Chips
How do I adjust the spice level in this salsa?
Use fresh jalapeños or serrano peppers for heat, or add a pinch of cayenne pepper to the salsa mixture. If you prefer milder flavors, skip the peppers entirely or remove seeds and stems before chopping. The natural sweetness of the corn and black beans will balance any spice, so start with your preferred amount and adjust to taste.
Can I make this salsa ahead of time?
Yes, but store it in an airtight container in the refrigerator for up to three days. The flavors will meld slightly, so taste before serving—you may need to adjust seasoning slightly if it’s been stored longer. Avoid freezing, as the texture can become mushy.
What if I don’t have fresh corn kernels?
Substitute with canned corn, drained and rinsed, or frozen corn, thawed and drained. Use about the same quantity as fresh corn kernels. If using canned, rinse to remove excess salt, and avoid the corn syrup if you prefer a cleaner taste.
How do I serve this salsa for a crowd?
Portion into small bowls or mason jars and keep them in the refrigerator. Serve with tortilla chips, grilled chicken, fish tacos, or as a topping for burritos and nachos. The salsa pairs well with any dish that benefits from a fresh, zesty salsa.
