Black Bean and Corn Salsa

This Black Bean and Corn Salsa is a fresh, chunky salsa made with canned black beans, fire-roasted corn, Roma tomatoes, and avocado. I toss everything in one bowl with apple cider vinegar, lime juice, a little olive oil, a packet of Italian dressing mix, and cilantro, then chill it for about 15 minutes so the flavors come together. It takes about 25 minutes and makes 16 half-cup servings.

This black bean and corn salsa is a throw-together recipe that goes with 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.

➡️ Ingredients you’ll need

⏲ How to make this black bean and corn salsa recipe

✨ 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: tortilla chips, pita chips, or plantain chips all work.
• 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

🍴 Make This Next

• Queso Fundido – Bubbling melted cheese for every chip
• 7-Layer Dip – Every chip gets something good
• Bacon and Chive Mini Pepper Poppers – Mini sweet peppers stuffed with cream cheese, cheddar, bacon, and chives

🍽 Recipe

Black Bean and Corn Salsa

Author: Sara Nelson

Prep Time: 10 minutes minutes

Chilling Time: 15 minutes minutes

Total Time: 25 minutes minutes

Yield: 16 servings

Course: Appetizer

Cuisine: Mexican

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A chunky salsa of black beans, fire-roasted corn, Roma tomatoes, and avocado tossed with apple cider vinegar, lime juice, olive oil, Italian dressing mix, and cilantro. Everything is stirred together in one bowl and chilled for about 15 minutes. It takes 25 minutes and makes 16 half-cup servings.

Ingredients 

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• ▢ 3 Roma tomatoes
• ▢ 3 avocados, peeled and pitted
• ▢ 1 15-ounce can fire-roasted corn, drained
• ▢ 1 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

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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.

Recipe Notes

Prepping in Advance: 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.

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 1 day. The avocado may darken slightly, but the flavor will still be great. Give it a gentle stir before serving again.

Serving Tips: Serve chilled with tortilla chips, or spoon over tacos, burrito bowls, grilled chicken, or fish. It also works as a fresh topping for baked potatoes or salads.

Freezer

Storage: I don’t recommend freezing this salsa. The avocado and tomatoes turn mushy and watery when they thaw.

Nutrition

Serving: 0.5cup, Calories: 76kcal (4%), Carbohydrates: 8g (3%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 234mg (10%), Potassium: 236mg (7%), Fiber: 3g (13%), Sugar: 1g (1%), Vitamin A: 232IU (5%), Vitamin C: 7mg (8%), Calcium: 13mg (1%), Iron: 1mg (6%)