Black Bean And Corn Salsa

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20 minutes

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This delicious Black Bean and Corn Salsa is the ultimate party dip, perfect for any occasion. Made with just a few wholesome ingredients, you can whip up this salsa recipe in just minutes!

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Originally published June 2020 / Updated November 2023

Mexican black bean and corn salad.

Corn and Black Bean Salsa Recipe

There’s really no such thing as a party without chips and salsa, right? I mean, my cream cheese jalapeno poppers are always a hit, and my no-bake cheesecake bites disappear almost as soon as I put them on the table. However, salsa with chips is a party staple!

While you can always serve store-bought salsa, nothing compares to homemade salsa. You just can’t beat this black bean and corn salsa recipe. It’s my new favorite, not just because it’s super easy, but because it’s so delicious and full of flavor! You’re going to love it too!

Mexican corn and black bean salad in a white bowl.

Why We Love this Recipe

  • Easy recipe: With this salsa recipe, you just need black beans, corn, and a few other ingredients.
  • Party favorite: Whether it’s for a game day gathering, a potluck, or just snacking when friends come over, this corn and bean salsa is always a hit.
  • Great make ahead appetizer: You can make a big batch of this salsa and keep it in the fridge for up to several days before serving it.
  • Healthy salsa: This recipe uses wholesome ingredients, making it a great alternative to a lot of other party appetizers and dips.


Ingredients for Black bean and corn salsa
  • Whole kernel corn: you can also use frozen corn kernels, thawed
  • Canned black beans, drained and rinsed
  • Red onion
  • Fresh cilantro
  • Olive oil
  • White vinegar
  • Sugar
  • Salt and pepper (optional)

How to Make Black Bean Corn Salsa

Step 1. Start by mixing the canned beans, canned corn, onion, and cilantro in a large bowl. 

Ingredients for bean and corn salsa in a white bowl.

Step 2. Combine olive oil, vinegar, and sugar in a saucepan and cook over medium heat until the sugar is dissolved. Pour over the corn and black bean mixture.

Corn and black beans in a white bowl.

Step 3. Add salt to taste, refrigerate for 10 minutes. Stir the ingredients again right before serving, and enjoy!

Tip: If you have extra time, the flavors in the salsa taste even better when it is prepared a day in advance. Just let it sit out about 1 hour before serving and give it a good stir.

A bowl of black bean salsa with tortilla chips.

Easy Black Bean and Corn Salsa Add-ins and Variations

  • Spices: If you’re looking for a way to give it a Mexican twist, try adding a little cumin, chili powder, and garlic powder. Add fresh lime juice
  • Canned tomatoes: A can of drained tomatoes with green chilies always makes a great addition.
  • Fresh tomatoes: Fresh diced tomatoes are a great option. Roma tomatoes work really well because they contain less juice than larger tomatoes.
  • Fresh corn off the cob: We use canned corn because it makes for easy prep. If you want to use fresh corn, I would recommend grilling the corn on the cob first. You’ll need 2-3 ears of corn to make 1.5 cups of kernels.
  • Other fresh vegetables: Feel free to add other veggies like a bell pepper, jalapeño pepper, or diced avocado.
Mexican black bean and corn salsa.

Delicious Ways to Serve Black Bean and Corn Salsa

This salsa is best served with tortilla chips as an appetizer or snack, but there are plenty of other ways to eat it too. Wrap some in tortillas as tacos, serve over a southwestern taco salad, or add some to your plate of nachos.

You can also enjoy black bean dip as a side dish with grilled meats; it’s that good! Grilled chicken, steak, or seafood all taste great with the combination of hearty black beans and sweet corn.

Frequently Asked Questions

Can you make this salsa ahead of time?

You can! It makes life so much easier, too. You can make black bean and corn salsa and store it in the fridge for up to five days in an airtight container!

Can you freeze black bean and corn salsa?

Yes, you can definitely freeze leftover salsa. Just pour it into a freezer bag, then place that bag inside another one (that adds an extra layer of protection against freezer burn). When you’re ready to serve it, just pull it out and thaw it in the refrigerator.

Can you serve black bean and corn salsa warm?

If you want to serve it hot, just pour it into a skillet and warm it over medium heat for a few minutes.

Want More Appetizer Recipes?

Black bean and corn salsa in a white bowl.
4.43 from 7 votes

Black Bean And Corn Salsa

Course Appetizer, Appetizer / Party Food, Appetizers/Party Foods
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Easy and delicious, this Black Bean and Corn Salsa is the ultimate party dip and perfect for any occasion!


  • 1 1/2 cups cooked corn or 15oz can of whole kernel corn, drained
  • 15 ounces black beans (1 can) drained and rinsed
  • 1 medium red onion chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 3 tbsp sugar
  • Salt to taste


  • Combine black beans, corn, onion and cilantro. Stir well and set aside.
    1 1/2 cups cooked corn, 15 ounces black beans, 1 medium red onion, 1/2 cup chopped cilantro
  • Combine olive oil, vinegar and sugar in a small saucepan and cook over medium heat. Stir until sugar is dissolved, then remove from heat.
    1/4 cup olive oil, 1/4 cup white vinegar, 3 tbsp sugar
  • Pour into black bean and corn mixture and stir until mixed well.
  • Add salt to taste and chill for 10 minutes before serving.
    Salt to taste
  • Enjoy!


Serve this hot by pouring it into a skillet and warming it over medium heat for a few minutes.


Serving: 1g | Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 139mg | Fiber: 3g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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