• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lettuce Veg Out
  • Vegan Recipes
    • Vegan and Gluten Free
    • Breakfast
    • Dinner
    • Snacks
    • Desserts
    • Appetizers
    • Side Dishes
  • Vegan Nutrition
  • About
menu icon
go to homepage
  • Recipes
  • Nutrition
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Nutrition
  • About
×

Home > Vegan Recipes

Black Bean and Corn Salsa Recipe

7/3/22 by Nicole | Leave a Comment

Jump to Recipe Video Print
5 from 1 vote. Leave a review!

This black bean and corn salsa recipe is packed with fresh flavors and nutritious ingredients. It’s great to pair with any Mexican-inspired meal, as a dip for tortilla chips or simply eat as-is for a tasty side salad.

Add some avocado for a boost of healthy fats or diced jalapeno peppers if you like a spicy kick! Customize any way you’d like for a delicious and versatile salsa.

Glass bowl of bean and corn salsa with wooden bowl of tortilla chips.

Get the Veg Out newsletter for vegan recipes + nutrition content!

This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.

Corn and Bean Salsa Ingredients

This recipe uses basic ingredients that many people keep on hand. You can get creative and make substitutions to meet your needs, but I love following the recipe as-is!

  • Black beans: As one of the two main ingredients, you’ll need to start with a can of black beans. You can also use freshly cooked black beans, just make sure to cool them first.
  • Corn: I use frozen corn for this recipe as I always have some on hand. Of course, fresh corn is also delicious!
  • Tomato: Any tomato can work for this salsa, just remove the watery seeds before using.
  • Onion: I often use red onion in this recipe, but other types of onion (even green onion) can work. Red onion offers a pungent flavor which I love. Sweet yellow onions are milder and green onions are the mildest option.
  • Cilantro: This is one of my favorite herbs and I don’t hold back on the amount of cilantro I use in this salsa. I know not everyone loves this herb so you can skip it or substitute for something else, but the recipe will lack flavor without cilantro.
  • Garlic: Some garlic helps round out the flavors of this salsa. If you aren’t a fan of raw garlic, use ½ - 1 teaspoon of garlic powder instead (or cook the garlic first). If you’re a fan of garlic, feel free to use additional cloves!
  • Oil: Some oil helps carry the flavors of this salsa and a touch of fat is always helpful for nutrient absorption! I use avocado oil for this recipe if I have it on hand, but any type of neutral-flavored oil can work.
  • Lime juice: Brighten all the flavors of the bean and corn salsa with some lime juice. Citrus, or something acidic, is a key ingredient to make almost any recipe “pop” with flavor!
  • Sugar: A bit of sweetness helps enhance the mild flavors of this salsa. I use regular, granulated sugar and haven’t tested out any other sweetener/ sugar options. I assume other sweeteners/ sugars should work; just note the flavors may change depending on what you use.
  • Salt: This is always essential for a tasty recipe. Adjust salt as needed to meet your taste preferences.
Ingredients for black bean corn salsa (black beans, oil, red onion, lime, garlic, tomato, corn, cilantro, salt and sugar).

How to Make this Bean and Corn Salsa Recipe

Black bean and corn salsa is incredibly quick to make. It’s such an easy way to add tons of flavor to any meal!

Step 1: Prep Ingredients

Start by preparing the ingredients.

You’ll need to drain and rinse a can of black beans. Freshly cooked and cooled black beans can also work if you like.

I use frozen corn for this recipe and need to cook it as part of my prep work. Use a microwave or a small pot on the stove and finish by draining away any excess water from the corn.

For the tomatoes, it’s best to remove the seeds. This prevents the salsa from becoming too watery. After you remove its seeds, finely chop the tomato. You can cut the pieces however large or small you like.

Next, finely mince the onion. Again, cut the onion to whatever size you like.

Carefully wash the cilantro and remove any large stems. Smaller stems are perfectly fine to include. Once washed, chop the cilantro.

Mince or press a clove of garlic and juice a lime. You’ll likely only need ½ a large lime to get 1 tablespoon of juice.

Prepped ingredients for bean and corn salsa (chopped tomato, onion, cilantro and garlic).

Step 2: Mix and Serve

Add all prepared ingredients to a large bowl along with the oil, sugar and salt. Toss to combine everything together.

You can serve this right away, however it’s best to let it chill in the fridge for 20-30 minutes. If you can spare this time, the flavors will have a chance to come together and taste even better!

Two images showing how to make bean and corn salsa (add ingredients to bowl, stir).

How to Create a Balanced Vegan Meal

I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.

This salsa has all the above! The beans offer plant-based protein and healthy carbohydrates. There’s lots of vegetables and some healthy fats, although it’s a lower fat recipe.

This means you can eat this recipe as-is, like a salad! I often eat this salsa by the spoonful. To make this a well-rounded meal on its own, consider adding avocado for extra healthy fats and/or some type of grain like quinoa for extra energizing carbohydrates.

However, this is really meant to be a side dish, paired with some type of meal. Try serving bean and corn salsa with Mexican-inspired dishes like:

  • Quinoa tacos
  • Quesadillas
  • Jackfruit fajitas
  • Vegan “beef” tacos

This salsa is also tasty paired with tofu scramble or in a breakfast burrito!

Two bowls of corn and bean salsa along with a bowl of tortilla chips and lime wedge garnishes.

Black Bean Corn Dip Variations

There are plenty of tasty variations you can try with this recipe! Adding chopped avocado right before serving is a delicious way to add some richness to the salsa. Diced jalapeno peppers are great to add if you like a spicy kick!

Some other ingredients to play around with are:

  • Lemon juice instead of lime
  • Mango, pineapple, peaches
  • Bell peppers
  • Feta cheese
  • Avocado
  • Jalapeno peppers (fresh or pickled/ canned)
  • Roasted corn
  • Chickpeas, lentils or other beans instead of black beans
  • Cucumber or zucchini
  • Additional spices like cumin, ground coriander seed, chili powder

Let me know your favorite salsa ingredients in the comments below!

Two bowls filled with black bean and corn dip along with tomatoes, red onion and chopped cilantro.

How to Store Leftovers

Refrigerate leftover salsa in an airtight container or jar for up to 5 days; however, it’s best to eat within 2-3 days of making.

Black bean and corn salsa with tomatoes, lime and cilantro in a glass bowl.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a bowl filled with black bean corn salsa with tomato, red onion, cilantro and lime wedges.

Black Bean Corn Salsa

Enjoy this easy-to-make, fresh and flavorful black bean and corn salsa. It’s the perfect addition to any Mexican-inspired meal!
5 from 1 vote. Leave a review!
Prevent screen going dark
Prep Time 10 minutes mins
Total Time 10 minutes mins
Servings 6 Servings
Calories 158 kcal
Cuisine Mexican-inspired, Vegan

Equipment

  • Can opener
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl

Ingredients
  

  • 2 cups black beans (19oz/540 mL can drained and rinsed; 345 g)
  • 2 cups corn (300 g), I use frozen corn
  • 1 cup tomato , chopped (180 g)
  • ⅓ cup onion , minced (38 g)
  • ⅓ cup cilantro , minced (10 g)
  • 1 clove garlic , minced
  • 1 tablespoon oil , I use avocado oil
  • 1 tablespoon lime juice , about ½ large lime
  • 1 teaspoon sugar
  • ¼ teaspoon salt
Prevent screen going dark

Instructions

Step 1: Prep Ingredients

  • Drain and rinse a can of black beans, then add to a large mixing bowl.
    2 cups black beans
  • If using frozen corn, cook it in the microwave or a small pot on the stove. Drain away any excess water.
    2 cups corn
  • Remove seeds from your tomato and finely chop it.
    1 cup tomato
  • Mince the onion.
    ⅓ cup onion
  • Wash and mince some cilantro. I like to remove the large stems before I chop it.
    ⅓ cup cilantro
  • Mince a clove of garlic.
    1 clove garlic
  • Juice a lime.
    1 tablespoon lime juice

Step 2: Mix and Serve

  • Add all ingredients to the mixing bowl.
    2 cups black beans, 2 cups corn, 1 cup tomato, ⅓ cup onion, ⅓ cup cilantro, 1 clove garlic, 1 tablespoon oil, 1 tablespoon lime juice, 1 teaspoon sugar, ¼ teaspoon salt
  • Stir until everything is mixed through.
  • Serve! You can serve right away or chill in the fridge for 20-30 minutes for best flavor.

Video

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 Serving (⅙ of recipe)Calories: 158 kcalCarbohydrates: 29 gProtein: 7 gFat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gSodium: 322 mgPotassium: 445 mgFiber: 8 gSugar: 4 gVitamin A: 420 IUVitamin C: 8 mgCalcium: 48 mgIron: 2 mg
Tried this recipe?Let us know how it was!

More Vegan Snack Recipes

Like this recipe? You should also try:

  • Close up of a mug filled with apple cake.
    Vegan Apple Mug Cake for the Microwave
  • Close up of a bowl filled with oat and puffed rice granola with walnuts and pumpkin seeds.
    Granola with Puffed Rice Cereal Recipe
  • Close up of a chocolate chip muffin with the paper muffin liner pulled back.
    Vegan Chocolate Chip Muffins Recipe
  • Close up of a vanilla cake with sprinkles with a bite removed showing a fluffy, soft texture.
    Vegan Vanilla Mug Cake Recipe

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Reply to comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

More about me →

Latest Vegan Recipes

  • Close up of a folded stack of red lentil tortillas with rolled tortillas in back.
    Red Lentil Tortilla Wraps Recipe
  • Close up of rotini pasta tossed with creamy tahini sauce and oregano garnish.
    Tahini Pasta Sauce Recipe (Vegan)
  • Close up of a glass mug with milk being poured into prepared matcha tea with ice cubes.
    Iced Vanilla Matcha Latte (Vegan)
  • Close up of teriyaki sauce in white bowl.
    Vegan Teriyaki Sauce Recipe

Footer


About

  • About Lettuce Veg Out
  • Privacy Policy
  • Disclaimer
  • Terms of Service
  • Contact Nicole

Email Updates

© 2016–2023 Lettuce Veg Out

Manage your privacy
To provide a quality experience, we use technologies like cookies to store and/or access device information. Consenting to these technologies allows us to process data such as browsing activity or unique IDs on this site. Not consenting, or withdrawing consent, may affect site features and functions.
Functional Always active
Necessary to enable a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. Exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
Required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
Manage options
{title} {title} {title}