Corn 'n' Black Bean Salsa Recipe
Corn 'n' Black Bean Salsa Recipe photo by Taste of Home

Corn 'n' Black Bean Salsa Recipe

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I'm a high school football coach who also likes to cook and garden. This salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
TOTAL TIME: Prep: 45 min.
MAKES:44 servings
TOTAL TIME: Prep: 45 min.
MAKES: 44 servings


  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 plum tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • 3/4 cup minced fresh cilantro
  • 4 jalapeno peppers, seeded and chopped
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • Tortilla chips

Nutritional Facts

1/4 cup: 33 calories, trace fat (trace saturated fat), 0mg cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein Diabetic Exchanges:1/2 starch


  1. In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 11 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn 'n' Black Bean Salsa in Taste of Home April/May 2008, p15

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Apr. 15, 2016

"This has become a favorite!"

Reviewed Jul. 20, 2014

"I made this for my son's taco bar --- it was a delicious hit! I shared my experience on my blog:"

Reviewed May. 3, 2014

"I'm amazed how good this was with such simple ingredients. This was suppose to be served with quesadillas, but it was almost gone before dinner was ready!"

Reviewed Jul. 7, 2013

"Not only will I make this again - I can't wait to make it again! Simple; like a party in a bowl...and your mouth. I used red pepper instead of tomato and added a "drop" of olive oil and black pepper. Otherwise....I followed as directed."

Reviewed May. 25, 2013

"My family LOVES this salsa! They can eat it for a meal!"

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