Black Bean and Corn Salsa

This easy black bean and corn salsa is loaded with fresh vegetables and bursting with cilantro and lime flavors. It doesn’t need cooking and makes a perfect dip or light side dish. 

You’ll love how quick and easy this salsa comes together. It only takes about 15 minutes, is full of veggies, and is delicious. It also keeps in the fridge for about a week, so it’s a fantastic option for meal prep!

This black bean and corn concoction is between a salsa and a salad. It totally works as both. It’s incredibly versatile, highly nutritious, and crowd-pleasing! I’ve made this recipe almost every month for the past few years. We never get tired of this combo.

You can serve it with chips as a salsa, a topping for all sorts of dishes, or a side dish! It’s a delicious topping for tacos, burritos, or burrito bowls. Sometimes, I serve it over a scoop of quinoa as a super light take on rice and beans. It works as a side dish with any grilled meat you can think of.  

I love that this salsa/salad happens to be gluten-free, dairy-free, and vegan. It makes a perfect potluck dish or side for entertaining that most folks can eat!

Ingredients

Canned corn and canned black beans form a hearty base for this salsa.

Red bell pepper, red onion, jalapeno, and cilantro add plenty of fresh veggies. They add color, flavor, spice, and crunch!

Lime juice, olive oil, garlic cloves, and agave form a flavorful dressing for the salsa.

Variations & Substitutions

Use honey instead of agave: You can use honey instead of agave, but it will no longer be vegan.

Use fresh corn on the cob leftover grilled corn: If you have fresh corn on the cob or leftover roasted or grilled sweet corn on the cob, you can use it instead of the canned corn. Cut the kernels from 2 ears of fresh or grilled corn to replace the canned corn.

Add a diced tomato, mango, or avocado: I purposefully keep this recipe simple. It keeps well in the fridge and is perfect for meal prep. There are so many yummy additions to this simple recipe. If you decide to add any of these, I recommend adding them just before serving so they stay fresh!

How to Make Black Bean and Corn Salsa

First, prep all your ingredients so that the salsa is ready to assemble.

Mix the lime juice, olive oil, agave, minced garlic, and salt in a large mixing bowl.

Then, add the remaining ingredients.

Stir until everything is combined. You can serve it right away or refrigerate until ready to serve.

Storage

Keep a covered container in the refrigerator for up to a week.

How to Serve It

• Serve it as salsa with chips for an easy appetizer or snack.
• Make a dip board! Make all your favorite dips and arrange them with tortilla chips for a fun snacky dinner or a party spread. I like pairing this with peach pico de gallo, street corn dip, cheese dip, guacamole, and traditional salsa.
• Make a quinoa or rice bowl and add your favorite toppings. I love adding diced avocado, traditional salsa, and hot sauce!
• Make burrito bowls: Rice, shredded chicken, Mexican potatoes and chipotle lime sauce pair very well with it.
• Use it as a salad topping: Make taco salad with a fried tortilla shell or chips as a base. Or make a green salad with shredded lettuce and cilantro lime crema.
• Make a quesadilla filling: Mix it with some Monterey jack cheese to make quesadillas. 
• Serve it as a side dish for TexMex and Mexican dishes or a side for grilled foods. It goes great with chili lime shrimp tacos and spicy potato soft tacos.

Did you make this black bean and corn salsa? Let me know in the comments!

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