Published: · Modified: by BeanRecipes · This post may contain affiliate links · Leave a Comment
Black bean and corn salsa is a fun party appetizer that everyone loves. Dip chips into it for a hearty salsa, or spread it under chips and top with cheese for nachos! This recipe only has 6 ingredients, so grab a bag of chips for serving, and let's make it!
Black bean and corn salsa
When we have friends over to our house, we always serve them beans. You knew that was true, right? The conversation inevitably becomes about our latest and greatest bean recipes, and I usually reply by saying 'you're eating it right now!' This black bean and corn salsa is so scoopable, and everyone loves it! The bright tangy flavors of fresh lime juice, red onion, and cilantro combine with canned ingredients to make a show-stopping appetizer.
To keep this recipe simple, we're using a can of corn, a can of black beans, and jarred salsa. The main components of this dish are so simple like that, but we're really going to jazz them up with fresh ingredients, like red onion, cilantro and lime juice.
I've made this salsa so many times, that I'm at the 7 minute mark for prep speed. If you've not as adept in the kitchen, it might take you 10 minutes to chop onions and to juice some limes. But you'll get faster every time you make it, and you will be making it lots!
Ingredients:
- black beans: One standard 15.5 ounce can of black beans that you can drained and rinsed very well to remove the liquid from the can. This reduces the overall sodium in the dish.
- corn: One 15-oune can of corn kernels, drained. You could substitute frozen corn that you defrost briefly in the microwave, or you could shave 2 corn cobs for a fresh corn twist.
- salsa: Grab your favorite jar of prepared salsa for this recipe. It can be a tomato-based mild salsa, a green tomatillo-based salsa, or anything that you truly love. Make sure it has chunks of vegetables in it, rather than liquid sauce. See photos for reference.
- red onion: Truly nothing replaced crisp, raw red onion in a dish. Even if you think you don't like onions, you'll find red onions to be much more mild than the standard white or yellow onion varieties. If you're still worried about the red onions being too sharp, soak the diced pieces in hot water for 5 minutes, drain, and then use in the recipe.
- cilantro: Fresh, bright green cilantro brings the best flavor here. I suppose if you're cilantro-adverse, you may substitute fresh parsley.
- lime juice
- salt and pepper
Easy black bean and corn salsa:
- Gather all of your ingredients: rinsed and drain black beans, one can of drained corn kernels, salsa, diced red onion, chopped cilantro, limes, salt and pepper. Have your tortilla chips ready for serving in a separate bowl.
- In a large mixing bowl, stir together the beans, salsa, corn, red onion, cilantro, salt and pepper. Give everything a good toss, and then squeeze the fresh lime juice on top and toss again.
- Give everything a taste using a tortilla chip, and adjust for more salt and pepper, if you think it needs it. Serve immediately with tortilla chips, or cover it tightly with plastic wrap, and let sit in the fridge for up to 24 hours before serving. I like this served cold.
How long does black bean and corn salsa last?
This salsa lasts for up to 24 hours. I don't like to keep it longer than that, though it is technically still good for 3 days, because the black beans start to break down and become mushy in the lime juice after 24 hours.
Is this recipe gluten free?
Yes, this recipe is gluten free. Ensure your tortilla chips are gluten free, and you have a great appetizer for gluten free guests! Another gluten free dish you might like is my three bean salad.
Can you add avocado to this black bean and corn salsa?
Yes, please do! I like to stir in tiny diced avocado just before serving (so the avocado doesn't turn brown), but I only do it if I know everyone at my party likes avocado. If you love guacamole, you absolutely have to try this black bean and corn salsa with avocado!
Other black bean recipes:
- Instant Pot Black Beans
- Refried Black Beans
- Seven Layer Dip
Black Bean and Corn Salsa
Yield: 5 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Black bean and corn salsa with tortilla chips is a delightful gluten-free appetizer for a party.
Ingredients
- 1 (15.25 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can sweet corn, drained
- ¼ cup jarred salsa
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon fresh lime juice
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Tortilla chips, for serving
Instructions
- In a large mixing bowl, combine the beans, corn, salsa, red onion, cilantro, salt and pepper.
- Toss everything together very well, and then squeeze the fresh lime juice on top. Mix again.
- Taste using the chips you will serve it with, and adjust for more salt and pepper, if you think it needs it.
- Serve immediately, or wrap tightly in plastic wrap, and serve within 24 hours.
Notes
black beans: One standard 15.5 ounce can of black beans that you can drained and rinsed very well to remove the liquid from the can. This reduces the overall sodium in the dish.
corn: One 15-oune can of corn kernels, drained. You could substitute frozen corn that you defrost briefly in the microwave, or you could shave 2 corn cobs for a fresh corn twist.
salsa: Grab your favorite jar of prepared salsa for this recipe. It can be a tomato-based mild salsa, a green tomatillo-based salsa, or anything that you truly love. Make sure it has chunks of vegetables in it, rather than liquid sauce. See photos for reference.
red onion: Truly nothing replaced crisp, raw red onion in a dish. Even if you think you don't like onions, you'll find red onions to be much more mild than the standard white or yellow onion varieties. If you're still worried about the red onions being too sharp, soak the diced pieces in hot water for 5 minutes, drain, and then use in the recipe.
cilantro: Fresh, bright green cilantro brings the best flavor here. I suppose if you're cilantro-adverse, you may substitute fresh parsley.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 138mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 3g
