White bowl of black bean and corn salsa.

Black Bean and Corn Salsa

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: Southwestern


Serve this tasty salsa with tortilla chips, add to salads, or spoon over grilled, baked, or broiled chicken, shrimp, and fish.


  • 1 (15 oz.) can black beans, rinsed, drained, patted dry
  • 1 (10 oz.) bag frozen yellow corn, thawed
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro
  • 2 large tomatoes finely chopped tomato
  • 1 garlic clove, peeled, minced
  • 1/2 tsp. salt
  • 1/2 lime, juiced


  1. In a medium bowl toss together black beans, corn, red onion, cilantro, tomato, garlic, salt, and lime juice until well combined.
  2. Cover and refrigerate or let stand at room temperature at least 20 minutes before serving.