Black bean and corn salsa is one of my favorite appetizers/snacks and it’s always a crowd favorite! It has such a deliciously fresh and vibrant flavor with just a perfect blend of ingredients. It is the perfect refreshing dip or topping.
❤️Why I Love This Recipe
- This dip comes together in just 15 minutes.
- This is one of the best versatile summery chip dips. Not only with tortilla chips, but it also works well as a topping for your tacos, quesadillas, tostadas, or stuff in your burritos.
- It is perfect make-ahead appetizers for get-to-gather or game days.
- It sure is a healthy, colorful salsa and it is packed with tons of flavors.
- It has a refreshing and satisfying taste in every bite.
🧾Ingredients
Here is the pic of ingredients you’ll need to make delicious black bean and corn salsa. Most of the time I prefer to avoid canned food and use fresh ingredients. So I have mentioned both options below. Choose as per your convenience and preference.
Ingredient Notes:
Black beans: You can use a 15oz can of black beans when in rush. I like to use dry black beans and cook myself.
- How to cook black beans? Wash under running cold water, then soak in water for 8 hours or overnight. Discard the soaking water. Take soaked beans and freshwater (1-2 inches above the beans) in the instant pot. Cook on manual for 7 minutes. If not soaked, then cook for 25 minutes. Drain the cooking water and use the boiled black beans in the recipe.
Sweet corn: You can use a 15oz can of corn kernels. But again I would prefer to use fresh ones when in season. Or you can use frozen corn kernels.
- How to cook corn?
Instant pot: Add 1 ½ inches of water in the liner. Put the rack inside and place corn cobs on the rack and cook on manual for 2 minutes. Once cool to touch, remove the kernels.
Microwave: Place corn cobs in the microwave and cook on high power for 3-4 minutes.
Jalapenos: It adds heat and little kick to the black bean salsa. To reduce the spice level, remove the seeds and white veins of the jalapeno and then chop. Also, adjust the amount as per your liking spice level.
Tomatoes: Use the Roma tomatoes vs larger tomatoes which have more water content inside. If by chance if your tomatoes are too watery then discard the inside seeds-watery part and chop.
Chili powder: This is not the Indian red chili powder. This is Americal chili powder which is the mixture for few chilies with the addition of salt and other seasonings.
🎥Watch The Recipe Video
🍳Step By Step Photo Instructions
1) Take oil, lime juice, salt, pepper, garlic powder, chili powder, cumin powder, and cilantro in a small bowl.
2) Whisk well till everything is incorporated well.
3) In another big bowl add black beans, corn kernels, red onion, jalapeno, and tomatoes.
4) Mix well.
5) Now stir the liquid mixture first and add to the salsa mixture.
6) Toss everything really well. Taste and see adjust the salt or lime juice. Cover with plastic wrap and chill in the refrigerator for an hour before serving.
💭Expert Tips:
- It is highly recommended that you make black bean and corn salsa ahead of time and chill for at least an hour before serving. This gives salsa time for the flavors to build and mingle.
- Adjust the heat level by removing seeds and veins of jalapeno. Plus, reduce the amount of jalapeno if you do not prefer the heat.
- Customize as per your liking. E.g. do not like the sharp taste of raw red onions then skip or reduce the amount. You like more corn, add more corn. You like more tomatoes, add more tomatoes. Simple!!
🥣 Storage Instructions:
- It stays fresh in an airtight container in the refrigerator for up to 5 days.
- But keep in mind that the longer it sits in the refrigerator fresh veggies ooze out the liquid. So you will notice the juicy, watery part collected at the bottom of the bowl.
🍽 Serving Ideas:
- Serve this black bean and corn salsa with tortilla chips as an appetizer or snack. This is a perfect recipe for a crowd.
- It is used as a topping for your Mexican dishes like tacos, quesadilla, tostadas, burrito bowls or enchiladas.
- It can be stuffed into your burrito or any veggie wrap.
- Add some grains like quinoa, couscous, millets and increase the spiced liquid mixture and turn it into a salad. You can also add some chopped leafy greens into your salad.
FAQs
Yes, of course. But add them right before serving. Keep in mind that once avocados are added it cannot be stored for longer. Also, make sure to use ripe yet firm avocados, so it doesn’t get mushy into the salsa.
Yes. Actually, the charred flavor of grilled corn will taste too good in this salsa.
Check Out Other Mexican Recipes
- Potato tacos
- Chipotle sauce
- Guacamole recipe
- Guacamole grilled sandwich
- Black bean dip
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
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📋 Recipe Card
Black Bean And Corn Salsa
Ingredients
- 1 can (15oz) or 1 ⅓ cups Black beans (cooked) *Note1
- 1 can (15oz) or 1 ½ cups Sweet corn kernels (cooked) *Note2
- 1 large Jalapeno finely chopped (seeds removed)
- ½ cup Red onion chopped finely
- 1 cup Tomatoes chopped
- ¼ cup Olive oil
- ¼ cup Lime juice
- Salt & Pepper to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 2 tablespoons Cilantro chopped finely
Instructions
- Whisk oil, lime juice, salt, pepper, garlic powder, chili powder, cumin powder, and cilantro in a small bowl.
- Drain the liquid from black beans and corn kernels. In another big bowl mix black beans, corn kernels, red onion, jalapeno, and tomatoes.
- Now stir the liquid mixture first and add to the salsa mixture. Toss everything really well. Taste and see adjust the salt or lime juice.
- Cover with plastic wrap and chill in the refrigerator for an hour before serving.
Notes
- Note1: Want to use dry black beans and cook yourself? Take ½ cup dry black beans. Wash under running cold water, then soak in water for 8 hours or overnight. Discard the soaking water. Take soaked beans and fresh water (1-2 inches above the beans) in the instant pot. Cook on manual for 7 minutes. If not soaked, then cook for 25 minutes. Drain the cooking water and use the boiled black beans in the recipe.
- Note 2: Want to use fresh sweet corn when in season? Instant pot: Add 1 ½ inches of water in the liner. Put the rack inside and place corn cobs on the rack and cook on manual for 2 minutes. Once cool to touch, remove the kernels. Microwave: Place corn cobs in the microwave and cook on high power for 3-4 minutes.
- Adjust the heat level by removing seeds and veins of jalapeno. Plus, reduce the amount of jalapeno if you do not prefer the heat.
- It is highly recommended that you make black bean and corn salsa ahead of time and chill for at least an hour before serving.
- It stays fresh in an airtight container in the refrigerator for up to 5 days. But keep in mind that the longer it sits in the refrigerator fresh veggies ooze out the liquid.
I don't have an instant pot, but I do have a pressure cooker. Would I still do 7 minutes to cook them?
For traditional stovetop pressure cooker. Cook for 4-5 whistles.