It only takes a few minutes to whip up our tasty corn and black bean salsa. It’s perfect for your next cookout to serve with chips or as a condiment over grilled chicken or barbecue. This salsa can also be eaten as a salad with your favorite add-ins.
Spiced-up tomatoes, black beans, & corn are the colorful components of this zesty salsa! Our Spicy Black Bean Corn Salsa is filling and more flavorful than a plain tomato and chile blend, and is vegetarian-friendly.
This Black Bean Corn Salsa is a burst of beautiful rainbow color and bright fiesta-style flavors.
Ingredients for Spicy Black Bean Corn Salsa
For this recipe you will need:
- Canned Whole Black Beans
- Whole Kernel Corn
- Red onion
- Cilantro
- Jalapeños or Serranos, both if you want spiciness
- Tomatoes, plum (Roma) tomatoes are what I recommend
- Lime juice and olive oil
- Salt and cumin
- Optional: crumbled cotija cheese
Easy to Make Spicy Black Bean Corn Salsa
Prepare all ingredients
It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.
Ingredients:
In a very large bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving. Refrigerating makes all the flavors infuse better. That's it...easy peasy!
For crunch lovers, this salsa is a dream come true. There’s something different in every single bite which makes it hard to stop eating it. You’ll never get bored! Try this salsa with these add-ins
- Diced avocados
- Pineapple tidbits
- Yellow or Red bell peppers slices
How to serve Spicy Black Bean Corn Salsa
- Serve as a side salad on a bed of lettuce
- Topping on grilled chicken
- Great as topping on tacos
Still Hungry?
It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.
Ingredients:
- 2 cans 15 oz black beans, rinsed and drained
- 2 cans 15.5 oz Whole corn kernels, drained
- 3 large tomatoes, seeded and chopped
- 1 medium red onion, diced
- 2 jalapeños, seeded and diced
- 2 serranos, seeded and diced
- 1/2 cup cilantro, chopped
- 1/2 cup lime juice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 tablespoon olive oil Optional add-ins
- 1/2 diced avocado
- 1/4 cup crumbled cotija cheese
Instructions:
- In a very large bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving. Serve with tortilla chips
- Refrigerate up to 5 days in a sealed container.
