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Black Bean and Corn Salsa

Black Bean and Corn Salsa is a quick and easy homemade salsa filled with hearty black beans, sweet corn, tomatoes, bell pepper, red onion, and jalapenos tossed in a fresh lime dressing. Delicious as a dip or side dish with tortilla chips, on top of salad, tacos, meat, vegetables, and more.

Prep Time
15 mins
Total Time
15 mins
Servings: 8
Course: Appetizer
Cuisine: American

Ingredients

  • 2 14 ounce cans black beans drained and rinsed
  • 1 14 ounce can yellow corn drained and rinsed
  • 3 roma tomatoes seeded and chopped
  • 1 large bell pepper I chose orange, seeded and diced
  • 1 small red onion diced
  • 1 medium jalapeño seeded and diced
  • 3 green onions thinly sliced
  • ¼ cup fresh cilantro chopped
  • 2 limes juiced (about ¼ cup)
  • 2 tablespoons extra virgin olive oil or avocado oil
  • ½ teaspoon fine sea salt to taste
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin

Instructions

    Cup of Yum
  1. Combine veggies: In a large bowl, add beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeno, green onions, and freshly chopped cilantro. 
  2. Make dressing: In a small bowl, combine lime juice, olive oil, salt, pepper, and cumin. Drizzle over bowl and gently toss to combine.
  3. Serve with fresh avocado, top with more cilantro if desired. Enjoy with tortilla chips, as a taco topper, salad topper, and more.

Notes

  • STORAGE - leftover salsa will keep for 3-4 days in an airtight container in the fridge. Give it a good stir before serving.