Fresh, colorful, and bursting with bold Southwestern flavor, this Corn & Black Bean Salsa is a crowd-pleasing appetizer that’s perfect for every occasion. Sweet corn, hearty black beans, ripe tomatoes, crisp peppers, and a bright lime dressing come together to create a refreshing salsa that’s as beautiful as it is delicious.
This versatile recipe is ideal for serving with tortilla chips, spooning over tacos, topping grilled chicken or fish, filling burritos, or adding to grain bowls and salads. The combination of fresh vegetables, tender beans, and zesty seasonings creates a satisfying balance of sweetness, acidity, and mild heat in every bite.
One of the best things about this salsa is how quickly it comes together. With just a few simple ingredients and minimal preparation, you’ll have a vibrant dish that’s perfect for potlucks, backyard barbecues, family dinners, or meal prep throughout the week.
While this recipe is excellent for enjoying fresh or freezing for later, it’s important to note that it is not suitable for shelf-stable home canning. There is currently no USDA or National Center for Home Food Preservation tested recipe for water bath canning salsa containing both corn and black beans. For long-term storage, freeze the salsa or safely can a tested tomato salsa or corn relish separately and add cooked black beans just before serving.
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Servings: About 8 cups
Prep Time: 30 minutes
Cook Time: None
Total Time: 30 minutes
Ingredients :
- 3 cups cooked black beans, drained and rinsed
- 3 cups cooked corn kernels
- 3 cups diced tomatoes
- 1 cup diced red bell pepper
- ½ cup finely diced red onion
- 1–2 jalapeños, seeded and minced
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions:
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