Bright, fresh, healthy, and ready in minutes, this Corn and Black Bean Salsa is the ultimate dip! Packed with sweet corn, hearty black beans, and fresh lime, it’s perfect for parties, picnics, or a taco night upgrade. Make it oil-free for a super healthy option, or add a drizzle of olive oil for a richer finish.
This Easy Corn and Black Bean Salsa has been a ride-or-die recipe in my kitchen since I can remember. I’ve made it for BBQs, taco nights, game days, and basically any gathering where “snacky and satisfying” is the vibe.
This veggie-packed recipe is 100% plant-based and so craveable.
It’s fresh, colorful, and bursting with flavor - and yes, half of it mysteriously disappears while 'adjusting the flavor" before it even reaches the table. Whether you call it corn and black bean salsa, Tex-Mex salsa, or “that stuff Reg always brings,” it never sticks around for long.
I usually skip the oil. This salsa is so fresh and bold, it doesn’t need the extra help. But if you want to add olive oil, it’ll bring a silky finish. Either way, it’s a hit.
If you’ve got chips, a bowl, and ten minutes, you’re already halfway there.
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Why I Love This Recipe
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It’s ridiculously quick—just open, chop, mix, and boom: instant flavor party.
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Perfect for meal prep, potlucks, or those “I forgot I’m supposed to bring something” moments.
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Uses pantry staples and fresh ingredients, so it’s easy and affordable.
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Versatile enough to serve with chips, stuff in tacos, or pile on a baked sweet potato.
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It’s been in my back pocket for years and never lets me down when feeding a mixed crowd of omnivores and vegans.
Ingredients
Here is everything you'll need to make this healthy salsa that satisfies.
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Corn: I like using frozen roasted corn because it’s always hanging out in my freezer, ready for action—and bonus, it helps chill the salsa faster as it thaws! Just make sure it is not super icy, or you'll get a watery salsa. Canned or freshly roasted corn works too, so use what you have.
See the printable recipe card for quantities and a full list of ingredients.
Variations
Toss in diced avocado, mango, or tomato for a little remix.
How To Make Corn and Black Bean Salsa
See the complete printable recipe card below for the details.
Step 1: Add the black beans, roasted corn, red onion, red pepper, jalapeño, cilantro, lime zest and juice, and all the spices to a large mixing bowl.
Step 2: Gently stir everything together until well combined. Taste and adjust salt and lime.
Top Tips
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Use fresh lime juice. Bottled just doesn’t hit the same. Fresh gives that zingy kick you want.
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Let it sit. If you have the time, let the salsa chill in the fridge or on the counter for 30 minutes to allow the flavors to mingle.
Serving Suggestions
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Serve with tortilla chips for an easy appetizer or game day snack.
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Spoon over vegan tacos, quesadillas like Easy Lentil Quesadillas, or enchiladas for an extra pop of color and crunch.
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Add to Vegan Taco Bowl, grain bowls, or salad bowls for flavor, fiber, and freshness.
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Spoon over vegan scrambled tofu or breakfast tacos for a fresh kick.
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Serve as a side with grilled tofu, grilled vegetables, or a vegan burger, such as the Chipotle Black Bean Burger.
Recipe FAQS
Yes! This easy black bean and corn salsa actually improves with time. Letting it chill in the fridge for a few hours allows the flavors to mingle and get even more delicious.
Store your homemade salsa in an airtight container and it’ll keep fresh for 3–5 days. Just give it a quick stir before serving to redistribute the juices and seasoning.
Freezing isn’t ideal. The tomatoes, onions, and cilantro can get watery and mushy after thawing. It’s best enjoyed fresh from the fridge.
Don’t leave me hanging — drop a comment and tell me how this corn and black bean salsa turned out! Was it love at first bite? Surprisingly edible? Or a full-on “Reg, what were you thinking?” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Corn and Black Bean Salsa
Ingredients
- 1 15 ounce can black beans drained and rinsed
- 1 ½ cups corn frozen roasted corn; sub with fresh or canned
- 1 red bell pepper diced
- ½ small small red onion finely chopped
- 1 jalapeño seeded and minced (optional for heat)
- ¼ cup fresh cilantro chopped; sub with parsley
- ¼ cup fresh lime juice about 3 limes
- zest of one lime
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
- fresh cracked pepper to taste
- 2-3 tablespoons olive oil optional
Additional add-ins (optional)
- ½ Hass avocado diced
- 1 tomaoes diced
- 1 mango diced
Instructions
- Prep: In a large bowl, combine black beans, corn, bell pepper, onion, jalapeño, and cilantro.
- Mix in the dressing: Add in the lime juice, zest, cumin, garlic powder, salt, and pepper. Add the olive oil (if using).
- Toss it all together: Toss gently until everything is coated.
- Chill (optional but recommended): Let the salsa sit for 30 minutes to let the flavors mingle. Taste and adjust seasoning if needed.
- Serve: Serve with tortilla chips, in tacos, or as a side to literally anything grilled.
Regi Pearce says
I’ve been making some version of this Corn and Black Bean Salsa for years—it’s my go-to when I need something fast, fresh, and guaranteed to disappear. I love that it’s totally plant-based but always a hit with everyone (even the picky ones)!