Black Bean and Corn Salsa is heartier than the usual tomato salsa—plump beans, spicy chiles, sweet corn, and creamy avocado make it hard to resist.
This salsa is an easy appetizer dip or side dish, and we show you how to turn it into a hearty salad too!
An easy appetizer is essential when you’ve got family and friends gathering. Whether it’s a Memorial Day Menu or a 4th of July Menu you’re looking for, you’ll love how nicely this fits.
This recipe combines black beans, corn, and avocado in a hearty and satisfying salsa that’s perfect as an appetizer, side dish, or easy salad. And since black beans are high in fiber and protein, you can also serve this hearty salsa as a vegetarian main dish.
We’ll mix this all summer to pair with our favorite Twisted Mule or Classic Margarita for quick and tasty noshing.
Is black bean salsa the same as cowboy caviar?
Black bean and corn salsa is similar to cowboy caviar, but without the black-eyed peas and sugar; only add oil and vinegar if converting it to a salad.
Instead, the flavor profile in this salsa recipe is savory with hints of citrus from the lime and mildly spiced with green chiles.
The type of green chiles will significantly affect the spice level. We use mild chiles and then adjust the heat by adding crushed red pepper when we want to kick it up.
Simple, 3-Step Process
- Mix the black beans, corn, tomatoes, onions, chiles, cilantro, and garlic in a medium mixing bowl.
- Sprinkle with ancho chile, cumin, salt, and pepper (and crushed pepper, if adding), and stir to combine.
- Squeeze the lime juice over the avocado and gently mix in (just before serving).
How to make black bean and corn salsa into a salad:
Black bean and corn salsa can also be served as a side dish salad with a few simple steps. Of course, you can add any favorite salad dressing, including Homemade Ranch, but the acidic punch of oil and vinegar keeps the flavors fresh and bright.
You’ll need these additional ingredients for salad:
- avocado oil
- red wine vinegar
- sugar (or honey)
- cotija cheese (or feta)
Directions to make this salsa into a salad:
- Whisk 3 tablespoons avocado oil and 3 tablespoons red wine vinegar in a small bowl with a pinch of sugar (or teaspoon of honey).
- Before adding the avocado, toss the dressing with the salsa to coat well. Taste and adjust seasoning if needed.
- Fold in the avocado and garnish with 1/2 cup crumbled cotija cheese (or feta).
Recipe TIPS & Variations
- The avocado is best gently mixed in just before serving; otherwise, it can make the salsa look muddy if added too soon.
- Store in the refrigerator without the avocado for up to 5 days. Once the avocado is added, storage time is reduced to 24 hours due to the avocado turning brown.
- If you cannot find canned Rotel tomatoes, use fresh tomatoes and increase the amount of green chiles.
- Substitute fresh chopped jalapeno for the green chiles.
- Substitute red wine vinegar for the lime juice.
- Substitute red onion for the green onions.
- Substitute chipotle chile powder for the ancho for a spicier flavor.
- For more lime flavor, add 2 teaspoons of lime zest from the fresh limes before juicing.
- Substitute any favorite cooked beans for the black beans.
- Make this salsa into a salad—see full instructions in the post.
- Serve as an appetizer, filling for burritos and tacos, or as a side dish.
More Quick Appetizer Recipes You’ll Love
Black Bean and Corn Salsa
Ingredients
- 14 ounces black beans , drained and rinsed
- 1 1/2 cups corn kernels , cut from cob or frozen, defrosted
- 10 ounces Rotel tomatoes , drained well (or other diced tomatoes with chiles)
- 1/2 cup green onions , white and green parts coarsely chopped
- 1/4 cup green chilies
- 1/3 cup chopped cilantro leaves
- 3 cloves garlic , minced
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon ancho chili powder , or chipotle chile powder for more spice
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper (optional) for spice
- 2 tablespoons lime juice (2-3 limes)
- 3 large avocados , cubed
Instructions
- Mix the black beans, corn, tomatoes, onions, chiles, cilantro, and garlic in a medium mixing bowl.
- Sprinkle with ancho chile, cumin, salt, and pepper (and crushed pepper, if adding), and stir to combine.
- Squeeze the lime juice over the avocado and gently fold in (just before serving).
Notes
- The avocado can make the salsa look muddy if added too soon, so it is best gently mixed in just before serving.
- Store in the refrigerator without the avocado for up to 5 days. Once the avocado is added, storage time is reduced to 24 hours due to the avocado turning brown.
- If you cannot find canned Rotel tomatoes, use fresh tomatoes and increase the amount of green chilies.
- Substitute red wine vinegar for the lime juice.
- Substitute red onion for the green onions.
- For more lime flavor, add 2 teaspoons lime zest from the fresh limes before juicing.
- Substitute any favorite cooked beans for the black beans.
- Substitute fresh chopped jalapeno for the green chiles.
- Substitute chipotle chile powder for the ancho for a spicier flavor.
- Make this salsa into a salad—see full instructions in post.
- Serve as an appetizer, filling for burritos and tacos, or as a side dish.
John / Kitchen Riffs says
Beans and corn? A classic combo for a reason! This looks great — terrific recipe. Thanks!
Emily Kemp says
This looks like such an amazing salsa, Can’t wait to try it!
Swathi says
Judy,
This salsa looks perfect, healthy delicious and colorful. I am highlighting this recipe.
Alea says
Your salsa looks amazing! Hand me a spoon and I can make a meal of your salsa. 🙂 I love the idea of adding it to chicken to make an easy dinner.
Judy Purcell says
Thanks Alea, yeah, spoon works too if you run out of chips. 😉
ChgoJohn says
Now that’s a festive looking salsa, Judy! It’s so enticing.
Judy Purcell says
Thanks John, it is enticing, sometimes I fill up on salsa and forget to eat the chicken!
Pati says
Stunning photos Judy. You’re getting good at this 😉
Judy Purcell says
Aw, thanks friend, the learning curve has been steep, but I can see improvement. Thanks for noticing, your encouragement means so much.