clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corn, Black Bean, Tomato Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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



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


  • 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)


Dijon-Lime Vinaigrette

  1. 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.
  2. Cover and set aside for 30 minutes to allow the flavors to blend.


  1. In a large mixing bowl, toss together the black beans, tomatoes, avocado, corn, green onion, red onion, jalapeno pepper and cilantro.
  2. Pour dressing over vegetables and toss again. Season to taste with salt and pepper.
  3. Place in a bowl and surround with tortilla chips. Or, spoon into corn tortilla shells, place on a platter and serve.


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.

  • Author: Lee Clayton Roper
  • Category: quick and easy
  • Method: No bake
  • Cuisine: Tex Mex