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

Black Bean and Corn Salsa

Total Time
Prep: 45 min.
Chips and salsa have never tasted so good! Homemade black bean and corn salsa brings fresh flavors to the table in a snap.

Updated: Jun. 20, 2024

Mix a couple of simple pantry staples with fresh produce, and you have a snack for a party—or anytime! This black bean and corn salsa recipe is a quick and easy alternative to anything you’d buy at the grocery store, and its bright, fresh flavors will be a hit no matter how you serve it.

Unlike many salsa recipes, there’s no need for a food processor for this one. And bonus: No cooking! All you need is a kitchen knife to chop onion, tomato, jalapeno and cilantro, and you’re on your way to a fiesta for your tastebuds. Whip up this black bean and corn salsa to side a big bowl of chips, a plate of tacos, quesadillas and so much more. Game-time, lunchtime or dinner, this all-occasion salsa is about to be your signature starter.

Black Bean and Corn Salsa Ingredients

  • Corn: Canned or frozen corn makes this recipe super fast, but fresh also works. Any way you cook sweet corn, it balances the spice of the jalapenos and onion.
  • Black beans: Time-saving canned beans are a great way to get that hearty, earthy flavor without the fuss. Because they’re the foundation of this salsa, use the best black beans you can find. Drain and rinse them well; you don’t want extra liquid in this mixture.
  • Plum tomatoes: Tomatoes are the heart of any good salsa, and in this case, we went with a deep red, low-moisture, high-acid plum (or Roma) tomato. Of all the types of tomatoes, these shine in salsa recipes.
  • Red onion: Red onions add a peppery spice that sets them apart from all the other types of onion. Its vibrant color and delightful crunch give our salsa the perfect brightness and texture.
  • Fresh cilantro: Minced cilantro lends notes of bright green hotness. For folks who don’t like the taste of cilantro, mince your leaves as finely as possible. The more mashed up they are, the more enzymes are released that break down the offending aldehydes that some are sensitive to. Fun fact: The differences between coriander and cilantro might be less than you think.
  • Jalapeno peppers: These peppers get blamed for a lot of the heat, and their seeds certainly deserve it, but the flesh of jalapeno is pretty mild. This corn and black bean salsa recipe has a medium spice level, but you can crank it up by leaving in a couple of seeds or keep it mild with less chopped jalapeno.
  • Lime juice: Citrus juice adds more than just acid to the mix; it also preserves the freshness and color of the other ingredients.
  • Salt: Proper seasoning creates harmony throughout a dish, and salt manages all the flavors, showing off each to its best advantage. But keep it in check; adding too much lets it steal the show.
  • Tortilla chips: You can buy the best tortilla chips in the store or use homemade tortilla chips, but whatever you do, always have some around. This hearty salsa begs for a big, strong chip for scooping.


Step 1: Combine the ingredients

Combine the beans, corn, tomato, onion, cilantro, lime juice, salt and jalapeno in a large bowlTMB Studio

Combine the beans, corn, tomato, onion, cilantro, lime juice, salt and jalapeno in a large bowl.

Step 2: Chill and serve

Cover tightly and refrigerate until readyTMB Studio

Cover tightly and refrigerate until you are ready to serve with tortilla chips.

Black Bean And Corn Salsa served in a bowl with tortilla chipsTMB Studio

Recipe Variations

  • Awesome avocado: Chunks of creamy avocado are an excellent add-on to this salsa for more taste and texture. (We have a lot of ideas about how to keep your avocados from going brown, but the best way is to eat them!)
  • Heavenly honey: Sweeten your salsa with a drizzle of honey, and it becomes a little milder and more kid-friendly.
  • Sweet additions: Take a note from our cucumber salsa recipe; the bright, cool crunch of cucumber fills out this recipe without adding heat and increases the green garden goodness. You can also add chopped red bell pepper for a touch of sweetness.
  • Extra spices: Add a sprinkle of cumin, chili powder, red pepper flakes or oregano for some snap.
  • Silky smooth: A drizzle of olive oil with the lime juice moistens the salsa and adds more flavor.

How to Store Black Bean and Corn Salsa

Any leftover black bean and corn salsa should be stored in the refrigerator in an airtight container. It will last for up to a week.

Black Bean and Corn Salsa Tips

Black Bean And Corn Salsa served in a large bowl with tortilla chipsTMB Studio

Can you make black bean and corn salsa with dried beans?

You bet! It might take a little longer, but dried black beans have a ton of flavor that canned beans might lack. It’s not difficult if you use the quick-soak method for dried beans. Boil them or make Instant Pot black beans to speed up the process. Just drain them well—you don’t want your salsa to be soup!

How do you serve black bean and corn salsa?

The contrasting colors of the onion, corn, jalapeno, beans and cilantro are bright and beautiful and deserve a big clear bowl so everyone can enjoy their vibrancy. Like its cousin, pico de gallo, you can serve this salsa with many dishes besides chips and tacos. Try it on top of grilled chicken and fish or at breakfast with your eggs. Headed to a picnic? Pair it with all your favorite summer potluck recipes. Every cookout needs salsa with crowd-pleasers like grilled steak tacos and smash burgers. Your imagination is the limit, so get creative!

Corn 'n' Black Bean Salsa

Prep Time 45 min
Yield 11 cups


  • 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


  1. In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts

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

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
Recipe Creator