A fresh and vibrant Black Bean Salsa recipe with sweet corn and cilantro-lime dressing! It's simple to prepare and perfect for parties, picnics, snack spreads, and beyond. (Vegan, gluten-free, oil-free.)
This fresh & amazing Black Bean Salsa is so easy to make! It's filled with bright colors and hearty plant-based protein and fiber.
Each delicious bite is filled with hearty beans, sweet corn, juicy tomatoes, and zippy red onion. All tossed in a tangy cilantro lime dressing.
Plus it's so versatile! You can easily customize it with the flavors you enjoy.
And the best part is you can make it ahead of time. So it's a perfect option for parties, game day spreads, or snacks. (Plus the flavors taste even better after it chills!)
Ingredients for Black Bean Salsa
For this recipe you'll 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'll need about 1.5 cups of cooked beans.
- Sweet corn: Either cooked fresh, canned corn, frozen corn, or fire-roasted works great.
- Tomatoes: I use vine-ripened tomatoes for this recipe. But you can use roma tomatoes, plum tomatoes, or other garden tomato. Just be sure they are ripe and flavorful because that can make all the difference!
- Red onion: Or you can substitute white onion or even green onion for a milder taste.
- Fresh cilantro: If you're not a fan of cilantro, you can try substituting fresh parsley instead.
- Fresh lime juice: You'll need 2 tablespoons lime juice which is about one lime. (But feel free to add more to taste!)
- Red wine vinegar: I really enjoy the flavor this brings, but if you prefer to omit it, then just add extra lime juice instead. Or you can substitute apple cider vinegar or distilled white vinegar, but this will slightly alter the flavor.
- Garlic powder
- Salt: I use fine grain salt for this recipe. Add as much or as little to your taste however.
- Fresh jalapeño: This is an optional but recommended addition. It adds great flavor and a little heat. But you can leave it out if you're sensitive to spice. (Or add more if you love it!)
Veggies & spices: Change up the vegetables and flavors as you see fit! You can also include bell pepper, fresh garlic, ground cumin, etc.
Make it spicy: Add more jalapeño, a dash of chili powder, or a pinch of cayenne pepper to taste.
Avocado: Freshly diced avocado is a great addition! Just be sure to add it right before serving to help keep it fresh.
Dip: Enjoy it as a chip dip with your favorite tortilla chips. It's great for party spreads, a side dish, or appetizer.
Topping: Add it to tacos, burrito bowls, fajitas, or other Mexican-inspired meals.
Salad: Or forget the chips and just grab a spoon! It's a tasty salad as well. You could even serve it as a light lunch with cooked rice or quinoa.
Chill it! You can serve this salsa immediately, but it does taste best after it chills in the fridge for at least an hour. This allows the flavors blend and enhance. Just be sure to stir it again before serving because the dressing tends to settle at the bottom.
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days.
Black Bean Salsa (Easy!)
- 15 oz. can black beans
- 1 1/3 cup sweet corn
- 2 cups tomatoes
- 1/3 cup red onion
- 1/3 cup fresh cilantro
- 2 Tbsp. fresh lime juice
- 1 Tbsp. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. salt (more/less to taste)
Optional (but recommended):
- 1-2 fresh jalapeño peppers (finely diced)
- Dice the tomatoes. (If they're extra juicy, remove & discard some of the excess liquid if you prefer.) Finely dice red onion. Roughly chop cilantro. Place in a medium mixing bowl.
- Add the black beans (rinsed and drained) and the rest of the salsa ingredients. Toss to combine. Give it a taste and adjust the flavors & seasonings if desired.
- You can serve this salsa immediately, but it tastes best after it chills in the refrigerator for at least an hour. Stir again before serving as the dressing tends to settle at the bottom.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this black bean and corn salsa recipe, also check out:
- Vegan Taco Salad with Creamy Southwestern Dressing
- Healthy Texas Caviar
- Savory Vegan Chex Mix
- Black-Eyed Pea Salad