Mexican Black Bean, Tomato, and Corn Salsa is an inviting and slightly spicy mix of fresh ingredients that can be served as a dip or in one-bite servings. It’s easy to make and can be ready in 30 minutes, making it the perfect choice for busy weeknights or last-minute gatherings. Trust us, your guests will love the deep, earthy flavors of this delicious salsa. So why not give it a try today?
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Why You’ll Love This Black Bean and Corn Salsa Recipe
There are several reasons to love this recipe for Mexican Black Bean, Tomato, and Corn Salsa:
- It’s super easy to make and can be prepped earlier in the day. (And, on warmer days, there’s no need to turn on the oven or stove top!)
- It’s healthy and nutrient-packed. Black beans and corn provide protein and fiber, while fresh tomatoes and other vegetables are loaded with vitamins and antioxidants.
- Lastly, this salsa is bursting with flavor, with a perfect balance of spicy, earthy, and tangy notes that will have your taste buds dancing.
Corn Black Bean Salsa
I’m always looking for fun, new dishes to prepare that utilize local fresh produce. Here in Denver, at our summer farmers’ markets I find lots of juicy tomatoes, sweet corn (from Olathe, CO), jalapeno peppers, all kinds of onions, and flavorful cilantro. With all of these fresh ingredients at hand, one evening I decided to create a Mexican salsa-inspired salad. I chopped them all up, added black beans, avocado and cheese, and tossed it all together with a Dijon-Lime Vinaigrette. Robert and our other friends I served it to loved it!
Then, in 2015 I submitted the recipe to the independent recipe testers who worked with me on my second cookbook, Fresh Tastes. My testers felt that the combination of ingredients worked best as a salsa-style dip, rather than a side dish – mainly because they loved the addition of salty corn tortilla chips!
Black Bean Corn Salsa Ingredients
For this delectable salsa, you’ll start by making a zesty Dijon Lime Vinaigrette dressing. Once the dressing is ready, simply toss it with the colorful mixture of chopped veggies. Here’s what you’ll need, along with a few substitutions:
Dijon-Lime Vinaigrette
- Fresh lime juice – can also use lemon juice
- Extra virgin olive oil
- Dijon mustard
- Garlic – substitute chopped shallots or omit
- Ground cumin
- Cayenne pepper
Salsa
- Canned black beans
- Fresh plum tomatoes – substitute grape or cherry tomatoes
- Avocado
- Corn kernels – can use fresh or frozen
- Green onion
- Red onion
- Fresh jalapeño pepper – use serrano pepper
- Cotija or Queso Fresco cheese, optional – use feta instead
- Cilantro or flat-leaf (Italian) parsley
- Tortilla chips or small crispy corn tortilla bowls (I like Tostitos brand Scoops)
Quick Tip
If your salsa is too tart (from the lime juice), add a bit more salt, not sugar. According to NPR, ions in the salt block many of the receptors on our tongues that detect bitterness.
How to make Corn Black Bean Tomato Salsa
Creating this crowd-pleasing appetizer is easy and straightforward. Here’s all you need to do:
Dijon-Lime Vinaigrette
- Combine all dressing ingredients.
In a jar with a fitted lid, whisk together the lime juice, olive oil, mustard, garlic, cumin, and cayenne pepper. Season to taste with salt. - Cover and let rest.
Cover and set aside for 30 minutes to allow the flavors to blend.
Salsa
- Combine all salsa ingredients.
In a large mixing bowl, toss together the black beans, tomatoes, avocado, corn, green onion, red onion, jalapeno pepper, and cilantro. - Toss with dressing.
Pour dressing over vegetables and toss again. Season to taste with salt and pepper.
Corn Black Bean Salsa serving suggestions
Place salsa in a bowl on a platter and surround with tortilla chips. Sometimes I like to serve appetizers in one or two-bite servings rather than as a dip, so I came up with the idea of spooning this salsa into small crispy tortilla bowls (Tostitos Scoops). This method allows you to pass them as well.
Black Bean and Corn Salsa FAQs
The vinaigrette dressing can be made up to 3 days ahead, covered, and refrigerated. Salad ingredients (other than avocado) can be mixed but not tossed with the dressing earlier in the day and stored, covered, in the refrigerator. Chop avocado, add to salad, and toss with dressing just before serving.
Definitely! You can add more cayenne pepper to the dressing, leave some/all of the seeds in the jalapeño pepper, and/or add more jalapeños.
While I’ve never canned this recipe, you should be able to, if you leave out the avocado and cheese.
Corn, Black Bean, Tomato Salsa
Mexican Black Bean, Tomato, and Corn Salsa is an inviting and slightly spicy mix of fresh ingredients that can be served as a dip or in one-bite servings. It’s easy to make and can be ready in 30 minutes (if you chop and toss the vegetables while the dressing is resting), making it the perfect choice for busy weeknights or last-minute gatherings. Trust us, your guests will love the deep, earthy flavors of this delicious salsa.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Ingredients
Dijon-Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (or more to taste)
- Kosher salt, to taste
Salsa
- 1 can (15 ounce) black beans, rinsed and drained
- 5 to 6 large fresh plum tomatoes, seeded and chopped into small pieces
- 1 avocado, peeled, seeded and chopped into small pieces
- 2/3 cup corn kernels, fresh (or thawed and dried frozen)
- 1/2 cup chopped green onion, white, light green and part of the dark green parts
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh jalapeno pepper, seeds removed (unless you like it hot!)
- 1/3 cup crumbled Cotija or Queso Fresco cheese (can substitute a mild feta), optional
- 1/4 cup chopped cilantro or flat-leaf (Italian) parsley
- tortilla chips or small crispy corn tortilla bowls (I like Tostitos brand Scoops)
Instructions
Dijon-Lime Vinaigrette
- In a jar with a fitted lid, whisk together the lime juice, olive oil, mustard, garlic, cumin, and cayenne pepper. Season to taste with salt.
- Cover and set aside for 30 minutes to allow the flavors to blend.
Salsa
- In a large mixing bowl, toss together the black beans, tomatoes, avocado, corn, green onion, red onion, jalapeno pepper and cilantro.
- Pour dressing over vegetables and toss again. Season to taste with salt and pepper.
- Place in a bowl and surround with tortilla chips. Or, spoon into corn tortilla shells, place on a platter and serve.
Notes
Make ahead: dressing can be made up to 3 days ahead, covered and refrigerated. Salad ingredients (other than avocado) can be mixed but not tossed with the dressing earlier in the day and stored, covered, in the refrigerator. Chop avocado, add to salad and toss with dressing just before serving.
- Category: quick and easy
- Method: No bake
- Cuisine: Tex Mex
