Black Bean and Corn Salsa

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This easy Black Bean and Corn Salsa is a healthy year-round appetizer or delicious topping for tacos, burrito bowls, and more. It's ready in 10 minutes and completely irresistible!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Mexican

Keyword: black bean and corn salsa

Servings:

Calories: 61kcal

Author: Valerie Brunmeier

Ingredients

15 ounce can black beans rinsed and drained well
1 cup yellow corn kernels frozen and thawed (see notes)
1 cup chopped roma tomatoes about 2 tomatoes
½ cup diced red bell pepper from about ½ a medium bell pepper
¼ cup diced red onion
1 jalapeno seeded and diced
⅓ cup chopped cilantro leaves
1 lime juiced
¾ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon kosher salt or to taste

Instructions

In a medium mixing bowl, combine the black beans, corn, tomatoes, bell pepper, onion, jalapeno, and cilantro.
Add the lime juice, garlic powder, cumin, and salt, and toss to combine well.
Serve with tortilla chips for dipping or as a topping for tacos or burrito bowls.

Notes

Thawing Frozen Corn

Place the corn in a colander and run cold water over it, breaking it up with your hands. Let it sit and repeat the cold water rinse a time or two until thawed. Drain very well before adding it to the salsa.

Serving and Storage

I find the colors are at their brightest immediately after the salsa is mixed together or within an hour or two, if chilling. Refrigerate in an airtight container and use leftovers within 3 to 4 days for the best quality.

Nutrition