Name: Corn and Black Bean Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 2 15-ounce canned black beans (drained); 2 15-ounce canned whole corn kernels (drained); 1 large bell pepper (chopped); 2 medium tomatoes (chopped); 1/2 cup white onion (diced); 1 bunch green onions (chopped); 1/4 cup fresh cilantro (chopped); 2 tablespoons lime juice; 4 ounce can mild diced green chilies; 1 small jalapeño pepper (seeded and chopped (optional)); 1 clove garlic (minced); 2 teaspoons ground cumin; 1 teaspoon salt; 1/8 teaspoon black pepper

This easy Corn and Black Bean Salsa is loaded with black beans, sweet corn, crunchy peppers, fresh tomato, onion, green chilies, and plenty of Tex-Mex flavor. It comes together in one bowl with very little chopping and absolutely no cooking.

The inspiration came from a dish called Texas caviar that someone brought to a party years ago. It was delicious, but when I asked what was in it, the ingredient list just kept going…and going. Oil, sugar, vinegar, and a laundry list of other ingredients. I remember thinking, does something this good really need to be that complicated?

So, naturally, I simplified it.

This version focuses on what I loved most about the original: beans and corn combined with crunchy vegetables and simple seasonings. Canned black beans, corn, and green chilies make prep incredibly easy. Just chop a few fresh veggies, toss everything into a bowl, and let the refrigerator do the rest.

Serve it with tortilla chips, spoon it over tacos or grilled chicken, or enjoy it as a fresh and colorful side dish. It’s especially good for parties, potlucks, tailgating, and cookouts because you can make it ahead and pull it from the fridge when everyone gets hungry.

It’s a fiesta in a bowl!

Why You’ll LOVE this Corn and Black Bean Salsa

Quick and easy. A little chopping and mixing is about all there is to it.
No cooking required. Open a few cans, chop fresh ingredients, and toss everything together.
Perfect for making ahead. Gets even better after chilling and giving all those flavors time to mingle.
Pantry friendly. Canned beans, corn, and chilies make it easy to throw together when the craving strikes.
So many ways to serve it. Use it as a dip, topping, side dish, or even the beginning of a quick Tex-Mex meal.

What You’ll Need

Black beans – The hearty base of the salsa.
Corn – Adds sweetness, color, and a little crunch.
Green chilies – Brings mild flavor without making the salsa overly spicy.
Bell pepper – Adds fresh crunch and plenty of color.
White onion – Crisp with just the right amount of bite.
Tomato – Adds juicy freshness that balances the beans and corn.
Fresh cilantro – Gives the salsa its fresh Tex-Mex flavor.
Seasonings – A few simple seasonings are all you need to bring everything together.

Recipe Tips

Give it time to chill. You can serve the salsa right away, but it’s much better after at least 30 minutes to an hour in the refrigerator. That resting time gives the ingredients a chance to mingle and the seasonings time to develop.

Drain the canned ingredients well. Nobody wants watery salsa. Be sure to thoroughly drain the black beans, corn, and green chilies before adding them to the bowl. I don’t rinse the black beans, but you certainly can if you prefer.

Fresh cilantro makes a difference. This is one place where dried cilantro simply won’t do. Use fresh chopped cilantro for the best flavor or leave it out if cilantro isn’t your thing.

Make it your own. Try adding a little cayenne if you like more heat. Diced mango or peaches give it a fun, fruity twist. I’ve even added cooked pasta and chopped grilled chicken and turned the whole thing into a salad.

How to Serve Corn and Black Bean Salsa

Grab your favorite tortilla chips and serve it as an easy appetizer.
Scoopable tortilla chips are my favorite because you get a little bit of everything in every bite.
Spoon it over tacos, taco salads, burrito bowls, or a bowl of rice topped with carnitas.
Use this corn and black bean salsa as a fresh topping for grilled chicken or fish.
Add a generous spoonful to a baked potato or omelet for an easy Tex-Mex twist.
Serve it as a colorful side dish with just about any Mexican-inspired meal.
For parties and cookouts, put it in a big serving bowl alongside plenty of chips and let everyone dig in.
This salsa pairs perfectly with a frozen margarita. Agalima Margarita Mix is one of the best.

FAQs

Absolutely. In fact, I recommend it. The salsa tastes even better after the ingredients have had time to chill together. Make it several hours ahead, cover it tightly, and keep it refrigerated until serving.

Yes. Thawed frozen corn works beautifully, as does fresh corn. Leftover corn on the cob is another great option, just slice the kernels from the cob and toss them into the bowl.

Pinto beans and black-eyed peas both work well. Whichever beans you choose, drain them thoroughly before adding them to the salsa.

Definitely. I use yellow bell pepper because I love the color and slightly sweet flavors. Green, red, or orange bell peppers all work. Use whatever you have on-hand or choose a color for its flavors: green for slightly bitter flavors, red for sweetest flavors, yellow for slightly sweet flavors, or orange for fruity flavors.

Of course. I happen to love fresh cilantro and use loads of it. However, if you don’t like it or don’t have it on hand, simply leave it out. No substitution is necessary.

Store it in a tightly covered container in the refrigerator for up to three days. After that, the fresh vegetables, especially the tomatoes, begin to lose their texture.

Absolutely. Add cayenne pepper, diced jalapeño, or your favorite hot pepper to give it as much kick as you like.

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