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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.
Course Salad, Side Dish
Cuisine Mexican
Keyword Black bean and corn salsa
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Cups of salsa
Calories 182kcal


  • Cutting Board
  • Knife
  • Large bowl


  • 540 mL/ 19 oz can black beans rinsed and drained
  • 1 ½ C corn kernels
  • 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
  • Juice of 1 lime about 1 tbsp


  • 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!


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.


Serving: 1Cup of Salsa (1/6 of recipe) | Calories: 182kcal | Carbohydrates: 37g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 547mg | Potassium: 654mg | Fiber: 12g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg