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My easy recipe for Black Bean & Corn Salsa is about to revolutionize your mealtime. Made with just 10 simple ingredients and 15 minutes of kitchen time, this half salad, half chip dip is wholly delicious whether you spoon it on top of meat or eat it straight with a spoon. 😋 

45 degree angle shot of a white patterned bowl with corn black bean salsa and a couple of tortilla chips.

Why You’ll Love This Black Bean Corn Salsa Recipe

  • Totally Crave-Worthy – A sweet can of corn, creamy black beans, bright lime juice, smoky tomatoes, crunchy bell peppers, warming cumin, and fresh cilantro? It’s like summer in a bowl. 
  • Made For Busy Foodies – As much as I love to cook, I don’t always have time in my schedule. Luckily, this corn and black bean salsa recipe is a snap to whip up! There’s barely any prep work and zero cooking to speak of — just chop a few items, then mix and serve. Easy peasy! It’s bound to be a big hit too.
  • Primarily Pantry Based – All you need is a fresh bell pepper, small bunch of cilantro, and a lime. The rest are pantry staples! It’s the perfect last-minute dish to whip up for an impromptu hang.
  • Hearty & Healthy – If you’re in need of a filling, satisfying snack, look no further. This corn black bean salsa is full of fiber, protein, and complex carbs thanks to a mix of canned / fresh veggies and legumes.
  • Versatile & Customizable – Serve this delicious corn black bean dip with crunchy tortilla chips as an appetizer or healthy snack, or eat it straight from the bowl as a side dish salad. It’s also yummy over grilled salmon, chicken, or steak, and brings big flavor to burrito bowls and salads. Plus, you can easily adjust the seasonings, swap in different ingredients, or add your own flair. Read on below for tons of ideas!
white ribbed bowl with a tortilla chip taking a scoop of corn black bean salsa with a halved lime.

Ingredients & Substitutions

As promised, you don’t need much to whip up this recipe for black bean and corn salsa. Here’s what to grab:

  • Canned Black Beans – I love keeping canned beans on hand for a quick, plant-based protein. Feel free to swap in home-cooked hearty black beans if you prefer!
  • Corn – I used drained and rinsed canned yellow corn kernels, but you can also use fresh corn or defrosted frozen corn kernels for added crunch.  
  • Fire-Roasted Diced Tomatoes – If you can find them, fire-roasted tomatoes up the flavor quotient quite a bit. If not, you can absolutely make this corn and black bean salsa with Rotel (or the store-brand version). You can also use chopped fresh tomatoes – Roma tomatoes, cherry tomatoes, or plum tomatoes should all work.
  • Bell Pepper – Yellow, orange, and red bell pepper varieties are the sweetest, while green bell peppers are earthier. Feel free to use whichever you prefer, or add a mix!
  • Chopped Fresh Cilantro – For a hit of freshness and a Tex-Mex vibe. If cilantro isn’t your jam, swap in fresh parsley instead. 
  • Fresh Lime Juice – When it comes to lemon and lime juice, bottled can’t hold a candle to fresh. To get the most out of your fruit, roll it firmly on the countertop for 10-15 seconds. I also recommend you wash and dry your lime, then zest it before you juice it. Add the zest to a shallow plate with salt (or better yet, Tajin!) to rim your glasses for the best margaritas around! 
  • Italian Dressing – Totally optional, but exceedingly delicious. I learned this move from my Mom. You’re also welcome to swap in another vinaigrette-style dressing (like this homemade lemon vinaigrette) if you prefer. 
  • Ground Cumin – The warm, earthy goodness of cumin is essential for most Mexican and Tex-Mex dishes. If you only have whole cumin seeds on hand, give them a quick toast in a dry pan until they’re fragrant, then grind them in a mortar & pestle or a clean coffee/spice grinder. 
  • Fine Sea Salt & Freshly Ground Black Pepper – For seasoning this wonderful salsa to taste.
flat lay shot of the ingredients needed to make corn and black bean salsa measured out into bowls on a white table.

Equipment 

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How To Make Corn & Black Bean Salsa

Making this bean corn salad dip couldn’t be easier:

Step 1: Mix. Add the flavorful black beans, canned corn, diced tomatoes, bell pepper, fresh cilantro, Italian dressing, lime juice, and cumin to a large mixing bowl. Combine. Add salt and pepper to taste.

Step 2 (Optional): Chill. Place in the refrigerator to chill for 15-30 minutes before serving.

Step 3: Serve & Enjoy this simple recipe as a great appetizer or side dish.

process shot of all the ingredients for the salsa added to a clear mixing bowl before mixing.
process shot showing corn and black bean salsa in the mixing bowl after mixing.

Optional Variations & Dietary Adaptations

The best thing about this black bean and corn salsa recipe is you can tweak it to your heart’s content. Here are just a few ideas to get you started:

  • Try Different Beans – Don’t have black beans? Try red kidney beans, pinto beans, or black-eyed peas instead!
  • Roasted Corn and Black Bean Salsa – Heat a cast iron skillet over medium heat, add a glug of olive oil, then pan-roast fresh or frozen corn kernels until they get plenty of golden-brown spots. The added step is optional, but adds a smoky somethin’ somethin’ that’s 🤌.
  • Spicy – As written, this black bean and corn dip has zero heat. If you’d like to pep it up, consider adding a chopped fresh jalapeño peppers or fiery serrano chili to the mix. 
  • Add-Ins – Feel free to zhuzh up your corn black bean dip with some extra fresh ingredients like diced avocado, chopped red onion, sliced green onions, and/or crumbled feta cheese. You could also add some fruit to turn this recipe into peach or mango salsa!
overhead flat lay shot of a white bowl of easy corn and black bean salsa with 2 tortilla chips sticking out of the bowl and a bunch of tortilla chips and a halved lime spread around the bowl.

Black Bean & Corn Salsa Expert Tips

  • Give It Time – While you’re welcome to dive right in as soon as you’ve mixed up this canned black bean and corn salsa, remember that patience is a virtue. If you give it even 15-30 minutes to marinate before serving, you’ll be rewarded with better flavor. 
  • Make-Ahead Magic – If you really want to give your black bean corn dip time to soak up all the yum, feel free to mix everything except the fresh cilantro up to 5 days in advance. (While the cilantro won’t go bad, it won’t be as pretty if you add it to the acidic dressing.)
  • Decant Leftover Canned Stuff – While I designed this easy salsa to use whole cans of beans, corn, and tomatoes, you can absolutely halve the recipe if you like. If you do, just make sure to move any canned leftovers into new storage containers to preserve flavor and prevent rusting.
  • Use Your Extras – Corn juice and tomato juice make for excellent additions to scrap stock. Even the bean juice can be saved for adding body to soups or thinning out black bean chili.
  • Make It Your Own – Taste is subjective, so feel free to use this corn black bean salsa recipe as a template. Adjust the seasoning and ratios to your liking and add whatever goodies you want!
dipping a tortilla chip into black bean corn salsa with roasted tomatoes.

Serving Suggestions

Ready to amp up the yum with your homemade Corn & Black Bean Salsa? Here are some super cool ways to enjoy a big batch that’ll definitely keep things interesting:

  • Taco Night Twist: Swap out the plain ol’ salsa for this zesty salsa with black beans and corn to make your next taco night extra yummy. 
  • Nacho Average Movie Night: Pour this homemade salsa over a mountain of sweet potato nachos, maybe add some salsa chicken, mix up a pitcher of margs, and watch your movie night turn into a fiesta.
  • Grilled Goodness: Spoon it over grilled steak, juicy pork chops, crispy seared chicken, or tender fish fillets for a burst of fresh flavor that’s totally Insta-worthy.
  • Dippers Delight: Set up a dip bar with your favorite chips, this corn and black bean dip, and any other bowls of goodness you can think of. Stick with Tex-Mex-inspired favorites like guacamole, pico de gallo, or baked salsa cream cheese dip, or branch out with lots of fun options. Think Greek yogurt veggie dip, spinach artichoke dip, and/or French onion dip for savory options, and a dessert section of Reese’s peanut butter cup dip, chocolate chip dip, or caramel apple dip.  
  • Eggs-traordinary Breakfasts: Boost your morning by topping off your scrambled eggs, omelets, or soft boiled eggs with a generous dollop of corn bean salsa.
  • Wrap it Up: Add a scoop to your wraps and burritos for that perfect bite of sweet and savory goodness.
  • All By Itself: I’ve been known to eat this corn and bean salsa with nothing but a spoon, and let me tell you: it’s a delight. 
close up shot of black bean and corn salsa made from canned beans and canned corn.

Storage Instructions

  • Store leftovers of this black bean corn salsa in a clean, airtight container in the fridge for up to a week. 
  • While it’s not ideal texturally (mostly because of the fresh bell pepper), you can also freeze it for up to 3 months.
  • Allow the bean salsa dip to defrost and come to room temperature, then give it a good stir before serving as desired.

FAQs

What is a substitute for black beans in salsa?

I’d recommend black-eyed peas, pinto beans, kidney beans, or any other small, creamy bean you like. 

How long is black bean corn salsa good for? Can you freeze it?

It should keep well in the fridge for about a week. You can freeze it, but the texture might change. Hop back up to “Storage Instructions” for more info.

Can you eat the liquid in canned black beans?

Absolutely! I just don’t recommend adding it to this easy salsa recipe, as it’ll make it too soupy.

corn and black bean salsa with fire roasted tomatoes and canned black beans served with tortilla chips for dipping.

Related Recipes

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More Dips & Spreads

Connect With Me!

If you make this healthy salsa recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

black bean corn salsa served in a white bowl with tortilla chips.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

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white ribbed bowl with a tortilla chip taking a scoop of corn black bean salsa with a halved lime.

Black Bean & Corn Salsa

  • Author: Kayla Berman
  • Prep Time: 15 Minutes
  • Total Time: 15 minutes
  • Yield: 8–10 Servings 1x
  • Category: Appetizer
  • Method: No Cook
Print Recipe

Description

My easy recipe for Black Bean & Corn Salsa is about to revolutionize your mealtime. Made with just 10 simple ingredients and 15 minutes of kitchen time, this half salad, half chip dip is wholly delicious whether you spoon it on top of meat or eat it straight with a spoon. 

Ingredients

Scale
  • 1 15 oz can black beans, drained & rinsed
  • 1 15 oz can yellow corn, drained & rinsed
  • 1 14.5 oz can fire roasted diced tomatoes
  • 1 bell pepper, diced
  • 1 small bunch fresh cilantro, finely chopped
  • 1 lime, juiced
  • 2 tbsp Italian dressing
  • 1/2 tsp cumin
  • Salt
  • Black pepper

Instructions

  1. Add the black beans, corn, diced tomatoes, bell pepper, fresh cilantro, Italian dressing, lime juice, and cumin to a large mixing bowl. Combine. Add salt and pepper to taste.
  2. Optional: Place in the refrigerator to chill for 15-30 minutes before serving.
  3. Serve and enjoy! Dip in with tortilla chips or serve atop protein.

Keywords: Corn Black Bean Salsa, Black Bean and Corn Salsa, Corn and Bean Salsa, Black Bean Corn Salsa, Corn Bean Salsa