Black Bean and Corn Salsa (with Grilled Corn)

The best and easiest Black Bean and Corn Salsa recipe! Transform canned black beans into a Mexican-inspired salsa with fresh grilled corn, peppers, tomatoes, onions, and loads of zesty lime and spice! This quick & healthy veggie-packed dish is vegan, gluten-free, and allergy-free! Pair it with your favorite chips as an appetizer or serve it as a flavorful side salad!

Fresh, crisp, zesty, spicy! This black bean and corn salsa is the easiest and tastiest way to load up on veggies while satisfying everyone at the table! With a few secret tips and tricks, this black bean salsa recipe is the last one you'll ever need to have a crowd-pleasing appetizer every time you throw a party or host a cookout! It's hearty enough to even serve as a cold side salad or light and fresh lunch!

Why This Salsa Is The Best

First of all, this black bean corn salsa isn't just a salsa! It can even be served as a delicious cold bean salad that would be great for potlucks and cookouts! You can enjoy the leftovers for a light lunch or serve it up as a healthy side dish for dinner! Of course, it's also healthy and full of only the good nutrition and taste you want!

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free)
• Sugar-Free
• Kid-Approved
• Only 10 Whole Food Ingredients
• Less Than 10 Minutes To Make
• Easy Make-Ahead Dip, Salad, or Side for Parties, Cookouts, & Potlucks!

The Secret Component

Grilled Corn! If you want to take your boring old black bean salsa up 10 notches, adding not just corn, but fresh grilled corn is a game changer! The perfect about of sweet and smokey. A little bit of char goes a long way and really makes this dip something special!

Ingredients You Need

• Black Beans: Canned black beans are the easiest way to go here! If you happen to have a batch of dried beans cooked up, feel free to use them, otherwise, opt for a low or no-salt-added brand of beans!
• Corn: If fresh corn is currently in season when you make this recipe, please use it! Simple husk the corn cobs and lightly grill on an indoor grill, outdoor grill, or stove-top grill pan! Alternatively, you can use canned or frozen corn and give the kernels a quick roast on the grill by placing them in foil!
• Bell Pepper: A fresh crisp red bell pepper adds tons of flavor and color! You can swap in any color pepper you'd like!
• Tomato: A few fresh Roma tomatoes, juicy and delicious.
• Red Onion: Every cold salad, or salsa, in this case, needs some good onion flavor! You can swap in yellow onion or some shallots in a pinch!
• Cilantro: Mexican dishes always need fresh, citrusy, and fragrant cilantro! Now, if you don't like the flavor, you can swap this with some fresh parsley.
• Green Chiles: A small can of diced green chiles is a great way to add some spice. You can add as much or as little as you'd like to this salsa.
• Lime Juice: The perfect zesty and acidic touch comes from some fresh lime juice! This really brings all of the ingredients and flavors together.
• Olive Oil: Just a touch of some good quality olive oil will go a long way in this recipe.
• Garlic + Salt: Minced garlic and a dash of salt, to taste, to finish off this incredible bean and corn salad!

How To Make Bean & Corn Salsa

1. Wash, chop, and prep all your ingredients before adding them to a big serving bowl.
2. Toss the salsa like a salad and season to taste!

No-fail recipe in 10 minutes! You can serve the salsa right away or let it chill and marinate for an hour or two in the fridge before serving. It is one of those recipes that "gets better with age"!

Make-Ahead Tips & Storage

• If you're prepping this salsa/salad for a party or cookout, pre-grill the corn and chop your veggies ahead of time. You can mix everything up and allow ample time for it to marinate and chill in the fridge overnight for optimal flavor! Make sure to toss before serving to redistribute the zesty lime dressing.
• This corn and bean salad is great for weekday meal prep too! It does make a perfect light veggie and protein-packed lunch, but it's also great to serve as a cold side dish to a nice weeknight grilled dinner!
• You can store any leftovers, in a covered bowl in the fridge, for about 7 days.

Serving Ideas

• As a Salsa or Dip: Serve this recipe with your favorite gluten-free tortilla chips or wholegrain crackers!
• As a Side Salad: Serve this bean and corn salad as a side dish like you would for cold pasta salad or potato salad!
• As a Topping: This veggie salsa is a great topping for grilled chicken or fish, even hearty grilled veggies!
• As a Meal: Add in some grilled or roasted protein, or just eat it as-is for a light no-cook lunch or dinner!

You can easily double, triple, quadruple this recipe for however many mouths you need to feed!

More Cookout Sides:

• Easy Mexican Pasta Salad
• Mexican Street Corn Salad
• Summer Corn Macaroni Salad
• Classic Broccoli Salad

Print

All the Mexican-inspired flavors in this recipe and that magic grilled, slightly charred corn, makes this black bean corn salsa the best recipe out there!

So tell me:

+ Salsa or Salad? Can it be a salsa-salad?

———————————————-

Stay connected:

Facebook: Strength and Sunshine

Twitter: @RebeccaGF666

Instagram: rebeccagf666

Pinterest: RebeccaGF666

Bloglovin’: Strength and Sunshine