Black Bean and Corn Salsa is an easy, flavorful mix of roasted corn, black beans, and fresh veggies tossed together for the perfect healthy dip or side. Whether you're scooping it with chips, serving it as a topping for grilled meats, or pairing it with salad at your next barbecue, this vibrant appetizer fits right in.
For more delicious corn recipes, try my Mexican Street Corn, Air Fryer Corn Ribs, and Chipotle Corn Salsa next.
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Roasted Corn and Black Bean Salsa
This simple recipe is fresh, flavorful, and anything but boring. I love how the hearty mix of black beans, roasted corn, tomatoes, pepper, onion, and cilantro comes together in minutes but still feels like something you'd proudly bring to a party.
This corn dip disappears fast—whether you’re serving it with chips or spooning it over grilled chicken. Plus, the colors pop, and the flavor just gets better the longer it sits.
Why You'll Love this Recipe
Healthy. Packed with protein and fiber from the black beans, it's a wholesome option that still tastes like a treat.
Quick. This comes together in just a few minutes with minimal prep and no complicated steps.
Versatile. Whether it’s for a tailgate, cookout, snack, picnic, or summer spread, it fits right in and goes with everything.
What Ingredients Do I Need?
What I love about this black beans and corn salsa is how each ingredient has a purpose—nothing feels like filler. It’s a balance of flavor, texture, and freshness that comes together with just a handful of simple pantry and produce staples.
Ingredients for Black Bean and Corn Salsa
- Butter. Just a small amount helps the corn roast up golden and flavorful—don’t skip this step if you want that perfect char.
- Corn. Roasting the corn brings out its natural sweetness and adds a smoky layer that makes the salsa pop.
- Black beans. These add heartiness and make the salsa more filling with a good hit of plant-based protein.
- Diced tomatoes with green chilies. They bring just enough heat and acidity to balance the richness of the beans and corn.
- Green bell pepper. I love the crunch and brightness it adds—it keeps the texture interesting and fresh.
- Red onion. A little sharpness goes a long way here and gives the salsa that classic bite.
- Cilantro. It ties everything together with that unmistakable fresh, herby flavor—I always add extra.
- Lime juice. A squeeze of lime wakes the whole thing up and makes each bite taste super fresh.
- Salt. It’s the final touch that makes all the other ingredients shine—don’t forget to taste and adjust.
How to Make Black Bean and Corn Salsa
Roast the Corn
Start by heating a medium pan over medium-high heat. I add a teaspoon of butter and let it melt before tossing in the corn. Cook it for about 5 to 7 minutes, stirring occasionally, until it’s golden and slightly charred—this step brings out so much flavor.
Prep the Ingredients
While the corn is roasting, I get everything else ready. Dice the green bell pepper and red onion, chop the cilantro, and drain both the black beans and the canned tomatoes. Having everything prepped makes it easy to toss together once the corn is done.
Mix and Season
In a large bowl, I combine the roasted corn, beans, tomatoes, pepper, onion, and cilantro. Then I squeeze in the juice of half a lime and season with salt to taste. Give it a good mix and it’s ready to serve—though I like letting it chill for a bit so the flavors meld.
How to Serve Black Bean and Corn Salsa
- Tortilla Chips. The classic combo—serve it up as a fresh, flavorful dip for snacking or parties.
- Grilled Chicken. Spoon it over grilled chicken for a quick, healthy meal that’s full of color and texture.
- Steak. Try it alongside marinated skirt steak to brighten up the plate and add a cool contrast to the rich, juicy meat.
- Tacos. Use it as a topping for fish tacos, shrimp tacos, mushroom tacos, or any taco night—it adds crunch and extra flavor without much effort.
- Burrito Bowls. Pile it into a rice bowl with beans, veggies, and chipotle chicken for an easy lunch or dinner.
- Baked Potatoes. Load it onto a warm baked potato with sour cream or cheese for a hearty and unexpected twist. Add it to a Baked Potato Bar.
- Salads. Toss it into a green salad or mix it with quinoa for a quick side that feels fresh but filling.
- Nachos. Sprinkle it over loaded chicken nachos for a bright, zesty layer that balances all the richness.
Tips
- Char the corn for maximum flavor. Let it sit undisturbed in the pan for a minute or two at a time so it develops those golden, toasty edges.
- Use fresh ingredients when possible. Fresh lime juice, cilantro, and bell pepper make a noticeable difference in taste and texture.
- Drain canned ingredients well. Too much liquid from the beans or tomatoes can water down the salsa and make it soggy.
- Chop everything evenly. Small, uniform pieces help each bite feel balanced and make the salsa easier to scoop with chips.
- Let it sit before serving. Giving the salsa 10–15 minutes to rest allows the flavors to meld and intensify.
- Taste and adjust seasoning. Don’t skip this step—add more salt, lime, or even a pinch of chili flakes if it needs a boost.
Storage
Store any leftover black bean and corn salsa in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the vegetables may release some liquid over time. Just give it a good stir before serving to bring everything back together.
FAQ's
What kind of corn is best for salsa?
Fresh corn is ideal, especially in summer when it's sweet and in season. But frozen or canned corn works just as well—just be sure to drain it and pat it dry before roasting to get that nice char.
Can I make this ahead of time?
Yes, this salsa holds up really well in the fridge. In fact, the flavors get even better after a few hours, making it a great make-ahead option for parties or meal prep.
Should the salsa be served cold or at room temperature?
Either works! I like to chill it for 15–20 minutes so the flavors have time to meld, but it's just as good freshly mixed and served right away.
I hope you enjoy preparing this recipe for Black Bean and Corn Salsa!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
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Black Bean and Corn Salsa Recipe
Equipment
- Medium Skillet or sauté pan
- Cutting Board
- Sharp Knife
- Can Opener
- Large Mixing Bowl
Ingredients
- 1 teaspoon butter
- 1½ cups corn fresh, frozen, or canned and drained
- 1 can 15 oz black beans, drained and rinsed
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1 green bell pepper small diced
- ½ small red onion small diced
- ¼ cup fresh cilantro chopped
- ½ lime juiced
- Salt to taste
Instructions
- Heat a medium pan over medium-high heat. Add the butter and sauté the corn until it’s golden and lightly charred, about 5–7 minutes. Remove from heat and let it cool slightly.
- While the corn cooks, dice the bell pepper and onion, chop the cilantro, and drain the beans and tomatoes.
- In a large bowl, combine the roasted corn, black beans, diced tomatoes, bell pepper, onion, and cilantro.
- Squeeze in the lime juice and season with salt to taste. Toss everything together until well mixed.
- Chill before serving if desired. Taste and adjust seasoning as needed.
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