For hearty appetites, here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
Salsa has always been one of my favorite foods, but this corn salsa is one of my absolute favorites! It's sweet, spicy, and goes great with all my favorite Southwestern dishes: quesadillas, enchiladas, burritos, tacos—and, of course, corn chips!
How to Make Black Bean and Corn Salsa
- Combine all ingredients.
- Mix well.
- Cover and refrigerate at least 1 hour.
- Serve and enjoy.
Full directions for how to make Black Bean and Corn Salsa are in the printable recipe card below.
Black Bean and Corn Salsa FAQs
How long does this salsa last?
You can keep this salsa for up to 1 week—that is, if you don't eat it all right away! Simply store your leftover salsa in an airtight container—like a glass jar—in the refrigerator.
Can I can this salsa?
Of course you can can this salsa! (See what I did there?) Simply follow your usual canning instructions, and if you don't know how, there are plenty of tutorials online. IF you can this salsa, you can keep it around for a year or longer unopened!
Here are lots more recipes for salsas, chutneys, and relishes.
Black Bean and Corn Salsa
- 1 cup black beans from a can, drained and rinsed
- 1 cup lightly cooked fresh organic corn kernels use organic frozen corn kernels when fresh are unavailable
- 1 cup ripe tomatoes finely diced
- ¼ cup red onion or yellow onion; minced
- ½ cup red bell pepper or green bell pepper, or a combination; finely chopped
- 1 lime juiced; to taste
- 1 small hot fresh chili pepper seeded and minced; to taste
- ¼ cup fresh cilantro or basil for a summery flavor; finely chopped
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- Combine all the ingredients in a serving container and mix well.
- Cover and refrigerate for at least an hour to allow the flavors to blend.
- Serve and enjoy!