Black Bean and Corn Salsa

Whenever I’m craving Tex-Mex, my mind instantly goes to salsa. While blended tomato salsas are an easy go-to, sometimes I need a little more crunch. That’s how I came up with this black bean and corn salsa. It satisfies all the garlicky, smokey, and spicy flavors of a regular recipe, but it’s bursting with crisp and tender textures. Every bite is filled with spicy red onion, jalapeños, tomatoes, parsley, and sweet bell peppers. It’s one of my favorite appetizers, just like my Pineapple Salsa and Restaurant Style Salsa— except this one I can also turn into a quick dinner on hectic weeknights.

You’ll Love This Hearty Black Bean and Corn Salsa

If you love 15-minute recipes that can easily go from condiment to appetizer to dinner, this black bean and corn salsa is just for you.

• Effortless. You just need to chop the ingredients and toss them. It’s fail-proof!
• Great for summer. It’s an easy appetizer before dinner or bring it to your next summer cookout.
• Versatile. Add sweet mangoes, use it as a filling for tacos, or turn it into a street-corn style salsa.
• Veggie-friendly. This recipe’s great if you’re vegetarian, vegan, or just trying to pack more veggies into your meals.

Notes on Ingredients

This black bean and corn salsa is a great way to turn veggie and fresh parsley leftovers into a wonderful condiment. The recipe card at the bottom of the post has exact ingredient quantities and step-by-step instructions.

• Corn – It can be fresh, canned, or frozen (thawed).
• Black beans – Use homemade or canned (rinsed and drained).
• Bell pepper – Any color of bell pepper works for this. Avoid roasted peppers because they won’t add crunch.
• Jalapeños – Remove the seeds to reduce the heat. You can also use serranos.
• Tomatoes – Make sure they’re fresh and remove most of the seeds. Halved cherry tomatoes work too.
• Red onions – White and yellow onions are a good swap.
• Parsley – Get rid of any yellow stems and leaves to prevent bitterness. Feel free to use fresh cilantro instead.
• Ground cumin – You can add taco seasoning for a similar smokiness if you prefer.
• Garlic powder – Go for onion powder if that’s what you’ve got on hand.
• Salt and pepper – Kosher salt and freshly cracked black pepper are best.
• Limes – Lemon juice works too.
• Avocado – Add it in right before serving to prevent it from browning.

Variation Ideas

Switch it up with sweet, smokey, crunchy, and tangy ingredients! These are my favorite variations for days when you want to change things up a bit:

• More crunch. Mix 1 cup diced jicama into the salsa for more texture. I like the pieces to be 1/4-1/2″ big.
• Go tropical. Stir in 1-2 cups diced mango or pineapple to add natural sweetness and lots of fruitiness. I prefer fresh fruit but canned fruit works too if you rinse and drain it well.
• Make it spicier. Swap the jalapeños for habaneros, but you might want to reduce the amount to 1 tablespoon because they’re fiery. Add more as needed.
• Street-corn style. Fold 1/2 cup crumbled queso fresco or cotija cheese into the salsa for a bit of tang and a flavor combination that’s just like Mexican street corn.
• Make it smokier. Toss 1/2 cup crumbled bacon into the mixture for more crunch and smokey goodness.

Tips for the Best Black Bean Salsa

Tossing the avocado in lime juice is probably my best tip for making this black bean and corn salsa, but here are other ones to help you nail the recipe:

• Strain it. The salsa will release moisture as it sits in the fridge. I recommend straining it before serving again so that the ingredients stay crunchy longer.
• Prep ahead. Chop all the ingredients 1-2 days in advance so all you have to do is toss everything right before lunch or dinner.
• Slice it evenly. Dice all the veggies into 1/4-1/2″ pieces so that every bite has an even balance of flavors.
• Prevent browning. If you want to make the salsa in advance, I recommend tossing the avocado in lime juice or 1/2 tablespoon olive oil until completely coated. This will prevent browning for 3-5 hours.

Ways to Use It

This chilled black bean and corn salsa is a great appetizer with corn chips, Sweet Potato Chips, and Air Fryer Veggie Chips. It’s also makes yummy veggie tacos, or use it as a condiment for my Crispy Beer-Battered Vegan Fish Tacos or Breakfast Tacos. Sometimes I’ll even mix it into quinoa or add it as a topping for my Quinoa Enchilada Skillet. It’s pretty easy to get creative with it!

How to Store

Refrigerate it in an airtight container for up to 4 days. Stir it before serving. Enjoy straight out of the fridge. Keep it away from desserts to prevent them from absorbing the salsa’s odor.

More Salsa Recipes to Try

• Strawberry Jalapeño Salsa
• Mango Basil Salsa