You’ll love this recipe if you like this Taco Dip with Cream Cheese and Dill Pickle Dip.
This black bean and corn salsa is one of those throw-together recipes that works for almost anything. It uses canned beans and corn plus fresh tomatoes and avocado, so you get something fresh without much effort. Set it out with chips for game day, bring it to a cookout, or spoon it over tacos, bowls, grilled chicken, or fish when dinner needs a little help.
You can stir it together a bit ahead and keep it in the fridge until you’re ready to eat. Press plastic wrap right on the surface to help the avocado stay green.
Leftovers keep well in the fridge for about a day and are easy to pack into lunches or add to a quick salad.
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💛 Why you’ll love this recipe
- Quick to make — ready in 25 minutes from start to finish.
- Uses simple, fresh ingredients that fit into a lot of different meal.
- Simple for beginner cooks — just chop, mix, and chill.
- Stays fresh for hours, great for make-ahead party prep.
➡️ Ingredients you’ll need
⏲ How to make this black bean and corn salsa recipe
👉 Easy ingredient swaps
- Fire-Roasted Corn: Regular canned corn or fresh cooked corn cut from the cob works fine.
- Apple Cider Vinegar: Red wine vinegar or extra lime juice can replace it if needed.
- Italian Dressing Mix: A tablespoon of bottled Italian dressing works in a pinch. For a more Tex-Mex flavor, you can use taco seasoning instead.
- Cilantro: If you’re not a fan, try chopped green onions or parsley instead.
✨ Variations
- Add heat: Mix in diced jalapeño, a pinch of chili powder, or a dash of hot sauce.
- Extra crunch: Add chopped bell peppers or red onion.
- More citrus: Add extra lime juice for a brighter flavor.
- Protein boost: Toss in some diced cooked chicken or shrimp for a quick lunch option.
〰️ How to serve
- With chips — Perfect for tortilla chips, pita chips, or plantain chips.
- As a topping — Spoon over tacos, burrito bowls, tuna melt quesadillas, or grilled fish.
- On the side — Serve alongside grilled hot honey chicken, burgers, or summer salads.
💬 FAQs
Can I make this salsa ahead of time?
You can dice the tomatoes, drain the beans and corn, and mix the dressing up to a day ahead. Combine everything except the avocado, then stir that in right before serving to keep it from softening or browning too much.
How long does it last in the fridge?
Keep leftovers in an airtight container in the refrigerator for 1 day. The avocado may soften slightly, but it’ll still taste great.
Can I make it without avocado?
Definitely. It’ll still taste great — just slightly less creamy. You can add a bit more tomato or corn to balance it out.
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Black Bean and Corn Salsa
Ingredients
- 3 Roma tomatoes
- 3 avocados, pitted
- 15-ounce can fire-roasted corn, drained
- 15-ounce can black beans, drained and rinsed
- ¼ cup apple cider vinegar
- 1 teaspoon fresh lime juice
- 1 teaspoon olive oil
- 1 packet (0.7-ounce) Good Seasons Italian Dressing mix
- 1 Tablespoon fresh cilantro, chopped
Instructions
- Prep Ingredients: Dice tomatoes and avocados into bite-sized chunks (about ½ to ¾-inch pieces).
- Combine Everything: In a medium bowl, gently mix together tomatoes, avocados, corn, black beans, apple cider vinegar, lime juice, olive oil, Italian dressing mix, and chopped cilantro.
- Chill: Cover and refrigerate for about 10-15 minutes to allow flavors to meld.
- Serve: Stir gently before serving. Pair with tortilla chips or use as a topping for tacos, grilled chicken, or fish.
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