Black Bean and Corn Salsa

overhead view of large serving bowl with black bean and corn salsa

5 from 6 reviews

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!


  • 2 15 oz Cans Black Beans (no-salt-added, drained, rinsed)
  • 2 Cups Grilled Corn Kernels (about 2 cobs, see notes)
  • 2 Cups Chopped Roma Tomatoes
  • 1 Cup Chopped Red Bell Pepper
  • 1 Cup Diced Red Onion
  • 1/2 Cup Chopped Fresh Cilantro
  • 1 TB Diced Green Chiles (or more, to taste)
  • 1/4 Cup Fresh Lime Juice
  • 2 TB Extra Virgin Olive Oil
  • 1 Tsp Minced Garlic
  • Salt (to taste)


  1. Chop and prep all your ingredients. Grill the corn and slice off the kernels if needed, following these instructions.
  2. Add all ingredients to a large serving bowl and toss.
  3. Serve right away or chill and allow the salsa to marinate in the fridge for a few hours or overnight.


  • If you prefer to not grill fresh corn, you can swap in canned or frozen and thawed yellow corn.
  • You can make this as spicy as you'd like by adding in more diced green chiles or fresh diced jalapenos.
  • If you dislike cilantro, you can swap it with fresh parsley.
  • Leftovers can be stored in the fridge for up to 7 days.


Keywords: black bean salsa, corn salsa, black bean and corn salsa, black bean and corn salad, black bean salad, bean and corn salsa