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Black bean salsa in a white bowl with chips next to it.
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Black Bean and Corn Salsa

This black bean and corn salsa is so fresh and easy to make! Black beans, corn, red onion, jalapeno, cilantro, spices, and lime juice create zesty and combination of flavors.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers, Side Dishes
Cuisine: Mexican, Southwest
Keyword: black bean and corn salsa, black bean corn salsa, black bean salsa
Servings: 6 servings
Author: Danae Halliday

Ingredients

  • 15 ounces canned black beans drained and rinsed
  • 2 cups defrosted frozen corn or fire roasted corn
  • 1/2 cup diced red onion
  • 1 jalapeño diced seeds removed
  • 1/2 cup cilantro chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 lime juiced
  • Salt to taste

Instructions

  • In a mixing bowl combine all of the ingredients for the salsa. Stir everything together. Taste and adjust with additional salt or lime juice if needed.

Notes

  • It's best to let the salsa sit for 30-60 minutes before serving so the flavors can marry together. 
  • The salsa will keep in an airtight container for up to 3 days.
 

Nutrition

Calories: 129kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 278mg | Potassium: 430mg | Fiber: 7g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg