Vegan Recipes and Nutrition

Black Bean and Corn Salsa

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5 from 1 vote. Leave your review!

I could easily eat a bowlful of this black bean and corn salsa. Maybe that’s weird but maybe it’s just that this recipe is so tasty! This black bean and corn salsa is a perfect compliment to any Mexican-inspired dish.

It is bright and fresh with great flavor and lots of great nutrition! Beans are a great source of plant-based protein and fiber. Tomatoes are packed full with tasty antioxidants from their bright red color! The cilantro also adds a great nutrition boost.

Skill: Easy | Time: 20 min | Servings: 6 cups of salsa

Black Bean and Corn Salsa Recipe Vegan Gluten Free

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Here I’ve used a white onion, but you can also use a red onion. The more colorful a vegetable, the more antioxidants it tends to have. So if you are looking to optimize your nutrition, a simple switch from white to red onions could be beneficial!

It’s best to let this sit for 1-2 hours before serving. The flavors will marinate together and it will become even tastier.

Try it on it’s own with some tortilla chips. Or add it to some quinoa tacos to make a perfectly balanced whole-food, plant-based meal. It’s also great with avocado in it, just wait and chop the avocado prior to serving. Let me know in the comments below your favorite way to make salsa!

Black Bean and Corn Salsa Recipe Vegan Gluten Free

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Black Bean and Corn Salsa Recipe Vegan Gluten Free

Black Bean and Corn Salsa

Simple, easy and healthy black bean and corn salsa. This recipe is the perfect addition to any Mexican meal.
5 from 1 vote. Leave your review!
Prep Time 20 mins
Total Time 20 mins
Servings 6 Cups
Calories 182 kcal
Cuisine Mexican-inspired, Vegan

Equipment

Ingredients
  

  • 1 540 mL/ 19 oz can black beans , rinsed and drained
  • 1 ½ C corn kernels
  • ⅓ C onion , finely diced
  • ½ C cilantro , chopped (or more to taste)
  • 2 ½ C tomato , diced
  • 1 tsp sugar
  • ½ tsp salt (or to taste)
  • 1 tbsp lime juice (juice of about ½ lime)

Instructions

  • Rinse and drain the beans.
  • If using frozen corn kernels, place them in a bowl with water and microwave for 1-2 minutes or cook them on a stove. Drain away the water.
  • Chop the onion, cilantro and tomato.
  • Toss everything together.
  • Serve with any taco filling, like my quinoa tacos, or with tortilla chips!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Recipe nutrition analysis only considers the black bean and corn salsa, not tortilla chips or anything else used to serve.

Nutrition

Serving: 1 Cup (1/6 of recipe)Calories: 182 kcalCarbohydrates: 37 gProtein: 9 gFat: 1 gPolyunsaturated Fat: 1 gSodium: 547 mgPotassium: 654 mgFiber: 12 gSugar: 5 gVitamin A: 801 IUVitamin C: 16 mgCalcium: 75 mgIron: 3 mg
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About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science.

Having attained a Masters degree and passing a national registration exam, Nicole is a trusted source of nutrition information. She uses this knowledge to educate others about vegan diets and how to thrive as a vegan.

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