# Black Bean and Corn Salsa

> Drain and rinse a 540 ml (19 oz) can of black beans. Toss with 1 1/2 cups corn, 1 diced red pepper, 1 cup chopped tomatoes, 1/4 cup diced red onion, a minced jalapeño and 1/3 cup cilantro. Whisk 3 tbsp lime juice, 2 tbsp olive oil, cumin, chili powder and salt, pour over and chill for 30 minutes before serving with tortilla chips.

Source: https://savourrecipes.com/recipe/black-bean-and-corn-salsa
Author: Yasmin Haddad | Published: Oct 13, 2026
Categories: Healthy Recipes, Mexican Recipes
Collections: Super Bowl Recipes
Tags: Vegan, Vegetarian, Gluten Free, Low Calorie

This chunky salsa is part dip, part salad. Black beans, sweet corn, red pepper and tomatoes are tossed in a lime and cumin dressing that soaks in as it chills. Scoop it up with tortilla chips, spoon it over tacos and grain bowls, or serve it as a side with grilled chicken.

## Key facts

- Prep time: 15 mins
- Cook time: 0 mins
- Chill: 30 mins
- Total time: 45 mins
- Yield: About 5 cups
- Difficulty: Easy
- Cuisine: Mexican-inspired
- Method: No-cook
- Calories: 110 per serving

## Ingredients

### Salsa

- 1 can black beans, 540 ml / 19 oz, drained and rinsed, about 2 cups
- 1 1/2 cups corn kernels, about 225 g; drained canned, or frozen and cooked for 2 minutes
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, quartered, or 2 plum tomatoes, seeded and diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1/3 cup fresh cilantro, chopped
### Lime dressing

- 3 tbsp lime juice, from 1-2 limes
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ripe avocado, diced, added just before serving (optional)
- tortilla chips, for serving

## Equipment

- Sieve
- Large bowl
- Small bowl
- Whisk

## Instructions

1. **Rinse the beans.** Tip the black beans into a sieve, rinse under cold water until the water runs clear, and shake well to drain. If you are using frozen corn, simmer it for 2 minutes, then cool it under cold running water and drain well.
2. **Chop the vegetables.** Dice the red pepper, quarter the tomatoes, and finely chop the red onion, jalapeño and cilantro. Put them in a large bowl with the beans and corn.
3. **Dress the salsa.** Whisk the lime juice, olive oil, cumin, chili powder, salt and pepper together in a small bowl. Pour over the salsa and toss gently until everything is coated.
4. **Chill and serve.** Cover and refrigerate for 30 minutes so the beans absorb the dressing. Stir, taste for salt and lime, fold in the avocado if using, and serve with tortilla chips.

## Tips

- Rinse canned beans well; it removes the starchy canning liquid and some of the salt.
- For a smoky sweetness, char the corn in a dry, very hot skillet for 4-5 minutes, stirring now and then, and let it cool before mixing.
- If your black beans come in 400 g (14 oz) cans, use 1 1/2 cans to match the quantity here.
- Add the avocado just before serving so it stays green and firm.

## Variations

- Mango black bean salsa: add 1 diced ripe mango and swap the jalapeño for a pinch of chili flakes.
- Heartier salad: stir in 1 cup cooked quinoa with an extra tablespoon each of lime juice and olive oil.
- Feta finish: scatter 1/2 cup crumbled feta over the top. The salsa is then no longer vegan.

## Storage

- Fridge: Refrigerate in an airtight container for up to 3 days. Add avocado only to the portion you will eat right away, and don't leave the salsa at room temperature for more than 2 hours.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 110 | 4 g | 15.5 g | 4 g |

## Frequently asked questions

### Can I make black bean and corn salsa ahead of time?

Yes. It keeps for up to 3 days in the fridge and tastes even better after a few hours, once the beans absorb the dressing. Stir in any avocado just before serving.

### Can I use frozen corn in black bean salsa?

Yes. Simmer frozen corn for 2 minutes, then cool it under cold running water and drain well before mixing. Canned corn only needs draining, and charred fresh corn adds a smoky flavour.

### Is black bean and corn salsa healthy?

Each serving has about 110 calories and 4.5 g of fibre from the beans and vegetables, with a little olive oil in the dressing. It is vegan and naturally gluten-free; check that your chili powder is labelled gluten-free.

### What do you serve with black bean and corn salsa?

Serve it with tortilla chips as a dip, spoon it over tacos, quesadillas or grain bowls, or pair it with grilled chicken or fish as a fresh side.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.