• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dip

    Black Bean and Corn Salsa

    Dec 17, 2014 by Kaitlin

    An easy Black Bean and Corn Salsa recipe with garlic-lime dressing! Simple to prepare and perfect for parties, picnics, snack spreads, etc. (Vegan, gluten-free, oil-free.)

    Bowl of black bean corn salsa with lime

    This Black Bean and Corn Salsa (or salad) is so easy to make!

    It's filled with bright colors, plus plant-based protein and fiber.

    And it's so versatile and flexible depending on the flavors you enjoy.

    Plus it's great made ahead of time for parties, game day, or snack spreads because it tastes even better after it chills.

    Bowl with fresh bell pepper, tomato, onion, and cilantro ingredients

    Ingredients for Black Bean Corn Salsa

    For this recipe you will toss together in a medium bowl:

    • Black beans: I use a 15-ounce can of beans, but you can use freshly cooked beans if you cook your own from scratch. You will need about 1.5 cups of cooked beans.
    • Sweet corn: Either cooked fresh, canned corn, frozen corn, or fire-roasted works great.
    • Orange bell pepper: Or you can substitute red bell pepper or yellow bell pepper.
    • Cherry or grape tomatoes: I use these because they are sweet and flavorful. But you can also use roma tomatoes, plum tomatoes, or other garden tomato.
    • Red onion
    • Fresh cilantro: Or you can use fresh parsley, but I prefer cilantro.
    • Lime juice: You will need about 3 tablespoons lime juice for this recipe which is about 1.5 limes.
    • Fresh garlic clove
    • Agave: Or substitute with another sweetener of choice.
    • Ground cumin
    Beans, sweet corn, tomatoes and onion in a white bowl with garlic dressing

    Customizing

    Add more or less of the ingredients you love!

    Make it spicy: You can also spice up the bean mixture with jalapeño, chili powder, or cayenne pepper to taste.

    Serving

    Enjoy it as a chip dip with your favorite tortilla chips, as a side dish, or salad.

    Or you can even scoop it on tacos, burrito bowls, fajitas, or other Mexican-inspired meals, etc.

    Avocado: You can add freshly diced avocado right before serving too!

    Bell peppers, tomatoes, and cilantro tossed together with sliced limes on top

    Storing

    Chill for best flavor: You can serve this immediately, but it tastes best after it chills in the fridge for at least an hour.

    Stir before serving: Be sure to stir again before serving as the dressing tends to settle at the bottom.

    Leftovers: Store leftovers in an airtight container in the refrigerator. We find it keeps for about 3-4 days.

    Black Bean Corn Salsa in a bowl with tortilla chips

    For more inspiration, also browse all corn recipes or dip recipes.

    Black bean salsa in a white bowl

    Black Bean and Corn Salsa

    A colorful black bean salsa with garlic-lime dressing. Great made ahead of time, and can be enjoyed as a chip dip, side dish, or salad!
    4.60 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad, Side Dish, Snack
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 6 (2/3 cup side servings)

    Ingredients

    • 15 oz. can black beans
    • 1 cup cooked sweet corn (or grilled/roasted)
    • 1 orange bell pepper
    • 5 oz. grape/cherry tomatoes
    • 1/3 cup red onion (or green onion for milder flavor)
    • 1/3 cup fresh cilantro, roughly chopped
    • Optional: jalapeño, avocado

    For the garlic-lime dressing:

    • 3 Tbsp. fresh lime juice (about 1 1/2 limes)
    • 1 clove minced garlic
    • 1 tsp. agave
    • 1/4 tsp. ground cumin (more to taste)
    • 1/8 tsp. salt (more to taste)

    Instructions

    • Make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
    • Finely dice bell pepper and tomatoes. (I try to dice them about the size of the corn kernels.) Very finely dice red onion. Roughly chop cilantro, stems removed.
    • In a medium mixing bowl, add black beans (rinsed and drained), corn, bell pepper, tomatoes, onion, and cilantro.
    • Pour dressing over top and toss well to combine. Adjust flavors/seasonings if desired. (Though flavors will slightly enhance after refrigerating.)
    • Can serve immediately, but tastes best after it chills for at least an hour.
    • Be sure to stir before serving as dressing tends to settle at the bottom. (This is also great topped with avocado right before serving.)

    Notes

    Yield: Recipe makes about 4 cups.
    Serving: Enjoy as a chip dip, salad, on tacos, burrito bowls, fajitas, other Mexican-style dishes, etc. Or add it to breakfast dishes like tofu scramble or breakfast burritos.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Black Bean and Corn Salsa
    Amount per Serving
    Calories
    111
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    398
    mg
    11
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    872
    IU
    17
    %
    Vitamin C
     
    37
    mg
    45
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this black bean and corn salsa recipe, also check out:

    • Fiesta Guacamole
    • Healthy Texas Caviar
    • Savory Vegan Chex Mix
    • Creamy Black Bean Avocado Dip
    • Black-Eyed Pea Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Dip Recipes

    • Cashew Pesto (Oil-Free)
    • Chipotle Crema (Vegan!)
    • Maple Dijon Dressing (Vegan Honey Mustard)
    • Vegan Ranch Dressing (Oil-Free)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Kim

      November 02, 2020 at 3:42 pm

      4 stars
      Do you know the sodium per serving? Delicious!

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:52 pm

        Hi Kim! I actually purposely omit stating the sodium numbers on my site because I feel it’s not an accurate enough calculation. Most of my recipes simply say “salt to taste” to let people cater directly to their own needs. Even with the few recipes that state an amount of salt, I still omit the sodium content as it can vary significantly with other factors. (For example, differing sodium content between brands, using no-salt vs. salt-added canned tomatoes, etc.) So I always encourage people to calculate their own to achieve a much more precise reading based on their exact ingredients, brands, and amounts. Hope that helps a bit!
        Wishing you a beautiful week. -Kaitlin

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer