Black Bean and Corn Salsa

This super easy Black Bean and Corn Salsa is the combination of amazing flavors and colors, filled with beans, fresh veggies, and a zesty dressing. It comes together in minutes and is perfect to bring to a backyard summer BBQ or year-round potluck. Everyone loves it!

Looking for more delicious corn salads? We’ve got you! Don’t miss our Mexican Street Corn Salad, Summer Corn Salad, and Caprese Corn Salad.

Easy Black Bean and Corn Salsa Recipe

Nothing boring here, my friends. This black bean and corn salad is bursting at the seams with flavor and color. It’s so easy to assemble using some fresh veggies and a couple canned goods, plus a from-scratch, but simple vibrant dressing.

This can be enjoyed as a side to your beloved grilled foods or bring along some chips and serve it as a dip. If you’re looking for a fantastic and easy recipe to pair with all your summer favorites, look no further!

Ingredients Needed

The combination of the following ingredients makes for such a fresh and delicious salad, creating a circus of flavors.
(Scroll below to the printable recipe card for details and measurements.)

• Black Beans – Rinsed and drained canned black beans are an easy addition.
• Corn – Drained canned sweet corn. You can also use frozen (thawed) corn or fresh corn (see variations below.)
• Red bell pepper – We think red bell peppers are the sweetest and juiciest bell peppers.
• Red onion – Red onion is my go-to for taste and color.
• Jalapeño – For just a hint of spice, which adds depth of flavor.
• Avocado – Smooth, ripe, buttery avocado gives balance to the crunchy vegetables.
• Dressing – The dressing is a mixture of olive oil, lime juice, balsamic vinegar, cilantro, honey, and a couple seasonings. It’s so simple, yet has a sweet and savory wow factor.

Recipe Variations

• Use fresh corn instead of canned. Of course nothing beats fresh corn off the cob! If you have the time, it’s worth grilled whole corn on the cob until slightly charred and then cutting off the kernels. The taste is off the hook and the charred black spots lend additional color to the salad.
• Change the heat level. This salsa isn’t spicy, but it does have a bit of heat due to the chopped jalapeño. By removing the seeds and ribs of the pepper, it really cuts back on the spice level. Alternatively, you can include the seeds or use more than one jalapeño for more heat.
• Add in some tomatoes. If you’re going to assemble and serve this salad right away, diced tomatoes are a great addition.

How to Make Black Bean and Corn Salsa

This bean and corn salsa couldn’t be easier to make with a few fresh items, a couple canned goods, and no cooking.
(Scroll below to the printable recipe card for details and measurements.)

1. Prep your fresh vegetables. Dice all of your vegetables small, relatively the same size.
2. Drain the canned goods. Drain both the corn and beans, and rinse the beans as well.
3. Combine ingredients. Toss together the vegetables, corn, and beans.
4. Make the dressing. Place all the dressing ingredients in a jar, seal shut, and shake vigorously to emulsify. Then pour over the corn and bean mixture.
5. Serve. Just before serving, gently fold in the diced avocado. Enjoy as a side or as a dip with tortilla chips.

Serving and Storage

As mentioned, this can be enjoyed as a side dish to all your favorite grilled foods or serve as a dip with tortilla chips.

• Make ahead. All the fresh vegetables and dressing can be prepped 1 to 2 days in advance, so assembling the salad literally takes minutes. The only thing that needs to be cut right before serving is the avocado.
• Serving. This salad is really best served fresh, I don’t recommend assembling it the day before serving. If enjoying it outside in the summer, consider placing the bowl of salad inside a bowl filled with ice to keep it fresh for a few hours.

More BBQ Side Dishes:

• Pea Salad
• Coleslaw
• Macaroni salad
• Potato Salad
• Fruit Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Black Bean and Corn Salsa

5 from 10 Ratings

This super easy Black Bean and Corn Salsa is the combination of amazing flavors and colors, filled with beans, fresh veggies, and a zesty dressing. It comes together in minutes and is perfect to bring to a backyard summer BBQ or year-round potluck. Everyone loves it!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings: 8

Cook ModePrevent your screen from going dark

Ingredients

FOR THE SALSA

• 15 ounce can black beans , rinsed and drained
• 14 ounce can sweet corn , drained (see notes for fresh or frozen corn)
• 1/2 a small red bell pepper , ribs and seeds removed, very finely diced
• 1 small jalapeno , ribs and seeds removed, very finely diced
• 1/3 cup very finely diced red onion
• 1 ripe avocado , diced small

FOR THE DRESSING

• 2 tablespoons finely chopped fresh cilantro (or parsley)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1/2 tablespoon balsamic vinegar (or red wine vinegar)
• 2 teaspoons honey
• 1/2 teaspoon coarse salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cumin

FOR SERVING

• tortilla chips , optional

Instructions

• Place corn, beans, bell pepper, jalapeno, and onion, in a large bowl.
• Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Screw on the jar and shake vigorously for 1 minute until well combined and emulsified.
• Pour the dressing over the corn and bean mixture and gently toss to coat.
• The salad is okay to serve immediately, but is even better if covered and placed in the refrigerator for 1 hour.
• Just before serving, gently fold in the diced avocado.
• Enjoy as a side salad or transfer to a serving bowl and enjoy with tortilla chips.

Notes

Use fresh or frozen corn instead of canned. Of course nothing beats fresh corn off the cob! If you have the time, it’s worth grilled whole corn on the cob until slightly charred and then cutting off the kernels. You can also use 1 cup of frozen (thawed) corn.

Change the heat level. This salsa isn’t spicy, but it does have a bit of heat due to the chopped jalapeño. By removing the seeds and ribs of the pepper, it really cuts back on the spice level. Alternatively, you can include the seeds or use more than one jalapeño for more heat.

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 428mg | Fiber: 7g | Sugar: 5g | Vitamin A: 412IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dip, Salad

Cuisine: Mexican

Keyword: bean salad, corn salsa, salsa

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