Corn and Black Bean Salsa | A Healthy Makeover Recipes (2024)

So delicious your friends will demand you bring this salad along! Everyone loves my Corn and Black Bean Salsa Recipe; it’s the perfect salad for your Summer potlucks and BBQ’s!

At the time of this post, it’s May 5th – Happy Cinco de Mayo! How can we celebrate this day without an easy and delicious salad? Well, we can’t so we won’t!

Easy Summer Salad

The weather is finally warming up here in New Hampshire and it didn’t waste any time going from Spring to Hello, Summer! I’m loving it!

The Best Salsa for Tacos

I’ve been making this salad for years and years and it is my most requested BBQ potluck request from friends.

So if you’re looking for an easy take along to your next BBQ or just want a super yummy salad to munch on for the week, this salsa with black beans and corn is IT.

You definitely don’t have to wait for a special occasion! Although #tacotuesday is pretty special…

What to Serve with Corn and Black Bean Salad

One of my favorite recipes that just screams fresh Summertime goodness is my Corn and Black Bean Salsa Recipe. I could eat this stuff by the spoonful, and have; ain’t no shame in my game.

I also put it on pretty much anything and everything, it’s not just limited to tortilla chips. It’s great on a big green salad, burgers, grilled chicken, and fish. The flavors are just so FRESH!

Ingredients in Healthy Corn and Black Bean Salsa

• 2 15oz cans Black Beans, drained and rinsed
• 1/2 Bag Frozen Corn (Roasted corn from Trader Joe’s is great), rinsed until thawed; you can also use 1 can of sweet corn, drained
• 1 Red Pepper, diced
• 1 Green Pepper, diced
• 1 Yellow Pepper, diced
• 2 Fresh Jalapenos, deseeded, diced
• 1/4 cup Jarred Jalapenos, with juice, these add a great flavor
• 4 cloves Garlic, minced
• 2 large Shallots, minced
• 2 pints Cherry Tomatoes (I like these because they are firmer), diced
• 3 Limes, Juiced
• 1/4 cup Apple Cider Vinegar
• 1 tsp Chili Powder
• 1/4 tsp Cayenne Pepper
• 1-2 tsp Sugar
• Salt and Pepper, to taste
• 1 Avocado (optional mix in when serving), diced

How To Make Easy Corn and Black Bean Salsa

This salad is very versatile – you can change it up with so many options. Some of my favorites are to use roasted corn, fresh corn, different beans like black eyed peas, and to add more heat by adding extra jalapenos.

I’ve even used Trader Joe’s Corn Salsa when in a pinch (Trader Joe’s Corn and Chile Tomato-less Salsa); it has the perfect amount of heat and sweet. If you’re in a hurry, try this great variation!

• In a large bowl, combine the beans, corn, peppers, jalapenos, shallots, tomatoes, and garlic and mix to combine.
• Add the lime juice, apple cider vinegar, chili powder, cayenne pepper and sugar; stir.
• Cover and place bowl in the refrigerator for at least 2 hours. Stirring occasionally.
• I like to make this a day before which adds even more time for the flavors to come together.
• Before serving, mix in the avocados if you’re using. Stir again to meld the flavors.
• Add salt and pepper to taste.
• Serve with tortilla chips or as a side dish to chicken, fish, or beef. Try to share…it’ll be hard…but try. I will add this stuff to EVERYTHING.

Corn and Black Bean Salsa Recipe

Yield: 12

Prep Time: 20 minutes

Chilling Time: 2 hours

Total Time: 2 hours 20 minutes

So delicious your friends will demand you bring this salad along! Everyone loves my Corn and Black Bean Salsa Recipe; it's the perfect salad for your Summer potlucks and BBQ's!

Ingredients

• 2 15oz cans Black Beans, drained and rinsed
• 1/2 Bag Frozen Corn (Roasted corn from Trader Joe's is great), rinsed until thawed; you can also use 1 can of sweet corn, drained
• 1 Red Pepper, diced
• 1 Green Pepper, diced
• 1 Yellow Pepper, diced
• 2 Fresh Jalapenos, deseeded, diced
• 1/4 cup Jarred Jalapenos, with juice, these add a great flavor
• 4 cloves Garlic, minced
• 2 large Shallots, minced
• 2 pints Cherry Tomatoes (I like these because they are firmer), diced
• 3 Limes, Juiced
• 1/4 cup Apple Cider Vinegar
• 1 tsp Chili Powder
• 1/4 tsp Cayenne Pepper
• 1-2 tsp Sugar
• Salt and Pepper, to taste
• 1 Avocado (optional mix in when serving), diced

Instructions

1. In a large bowl, combine the beans, corn, peppers, jalapenos, shallots, tomatoes, and garlic and mix to combine.
2. Add the lime juice, apple cider vinegar, chili powder, cayenne pepper and sugar; stir.
3. Cover and place bowl in the refrigerator for at least 2 hours. Stirring occasionally. I like to make this a day before which adds even more time for the flavors to come together.
4. Before serving, mix in the avocados if you're using. Stir again to meld the flavors.
5. Add salt and pepper to taste.
6. Serve with tortilla chips or as a side dish to chicken, fish, or beef. Try to share…it’ll be hard…but try. I will add this stuff to EVERYTHING.

Notes

Secret: the secret ingredient in my salsa is the liquid/juice mixture - without it, it's just veggies. Be sure to stir before each serving!

Nutrition Information

Yield 12Serving Size 1 grams
Amount Per ServingCalories 181Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 92mgCarbohydrates 33gFiber 10gSugar 7gProtein 8g

Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.

See Also

Jicama, Black Bean and Corn Salsa Recipe | Cookin' Canuck

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