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–+ servings
tortilla chip dipping into a bowl of black bean and corn salsa
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5 from 5 votes

Black Bean and Corn Salsa

Zesty lime and warm cumin balance sweet corn and savory black bean in the tastiest Black Bean and Corn Salsa! Our favorite black bean and corn salsa recipe!
Prep Time7 minutes
Cook Time3 minutes
Course: Dips
Cuisine: Mexican
Servings: 30 1/4-cup servings (about 7 1/2 cups)
Author: Demeter Trieu

Equipment

Ingredients

For Roasted Corn:

  • 1 ½ tablespoons olive oil
  • 3 cups yellow corn kernels fresh or thawed
  • 1 teaspoon cumin
  • ½ teaspoon salt or to taste

For the Salsa:

  • 2 15 oz cans black beans drained and rinsed
  • 2 cups tomatoes diced (about 3 medium tomatoes)
  • 1 cup red onion chopped (about ¼ large red onion)
  • 1 jalapeño chopped
  • 1 bunch fresh cilantro finely chopped
  • 3 tablespoons fresh lime juice or more to taste (about 1 ½ limes)
  • ½ teaspoon salt or to taste

Instructions

For the Roasted Corn:

  • Set a medium skillet over medium high heat. Heat oil until hot. Add corn and roast on the skillet until hot and fragrant, about 3 minutes.
  • Reduce heat to medium and stir in cumin and salt. Stir and cook for about 1 minute.
  • Transfer corn to a plate, arranging corn in a single layer for quicker cooling. Chill corn in the refrigerator until completely cooled.

For the Salsa:

  • Wash and chop all veggies while corn cools. 
  • Once completely cooled, add roasted corn and all Salsa ingredients to a large bowl: black beans, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed. 
  • Adjust lime juice and salt to taste.
  • Serve with baked tortilla chips and mushroom quesadillas or cheese quesadillas.

Notes

Storing Instructions: Store salsa in an airtight container in the refrigerator for 3-5 days.