• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Easter Recipes
  • Cinco de Mayo Recipes
  • Appetizers
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Easter Recipes
  • Cinco de Mayo Recipes
  • Appetizers
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Black Bean Corn Salsa

    By Chula King · April 17, 2021 · Updated April 12, 2022 Leave a Comment

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Black Bean and Corn Salsa

    Black Bean and Corn Salsa features a medley of fresh veggies. Serve it at your Cinco de Mayo celebration and watch your guests keep coming back for more.

    Black Bean Corn Salsa

    Table of Contents

    • What Is Salsa?
    • Ingredients for Black Bean and Corn Salsa
    • Making the Black Bean and Corn Salsa
    • Frequently Asked Questions
    • Other Salsa Recipes

    Estimated reading time: 6 minutes

    What Is Salsa?

    Salsa is a type of sauce that is a common ingredient in Mexican cuisine. It is often served as a topping for tacos, quesadillas and chimichangas. Also, salsa can be added to soups and stews for enhanced flavorings. In addition, salsa can be an added ingredient to burritos and tamales.

    Salsa can be either cooked or raw and is generally served at room temperature. It is often served with crispy tortilla chips in Mexican restaurants in the US.

    Ingredients for Black Bean and Corn Salsa

    This amazing Black Bean and Corn Salsa has lots of fresh veggies surrounded by two canned veggies:

    Canned Veggies: The two canned veggies are canned black beans and Mexican flavored canned yellow corn or Mexicorn.

    Fresh Veggies: The fresh veggies included tomatoes, red onions, red bell pepper, jalapeño peppers, garlic and Italian parsley. You could certainly use Cilantro here. However, I fall into the camp of those who can’t stand the taste of Cilantro.

    The Rest: Bringing up the rear are simple flavorings – salt, pepper and fresh lime juice.

    Ingredients for black bean salsa

    Making the Black Bean and Corn Salsa

    Time needed: 25 minutes.

    Making the black bean and corn salsa was super easy, once the ingredients were prepped.

    1. Draining and Rinsing the Black Beans

      The first thing that I did was to drain the black beans in a colander. Then, I rinsed the black beans well and let the excess liquid continue to drain.

      Draining Black Beans

    2. Draining the Corn

      The next thing that I did was to drain the corn in a colander.

      Draining the Corn

    3. Preparing the Tomatoes

      For the tomatoes, the first thing that I did was to core and seed them. Then, I cut the tomatoes into small pieces.

      I place the cut tomatoes into a bowl and sprinkled on some Kosher salt. The reason for doing this was to draw out excess moisture from the tomatoes.

      After that, I place the salted tomatoes into a colander to drain the excess liquid.

      Adding salt to cut tomatoes

    4. Adding the Veggies

      Once the black beans, corn and tomatoes had drained, it was time to put the Black Bean and Corn Salsa together.

      To do this, I added the black beans, corn, tomatoes, onions, red bell pepper, jalapeños, garlic and parsley to a large bowl.

      Adding parsley to veggies

    5. Adding the Remaining Ingredients

      Next, I added the remaining ingredients consisting of the salt, pepper and fresh lime juice.

      Adding Lime Juice

    6. Finishing the Black Bean and Corn Salsa

      Once I had added all of the ingredients, I stirred everything together to ensure that all of the ingredients were well combined.

      Then, I covered the Black Bean and Corn Salsa and refrigerated it to allow the flavors to blend together.

      Salsa ingredients combined

    When all of the flavors of the Black Bean and Corn Salsa had blended together, I served the salsa with some tortilla chips.

    Talk about good! The combination of flavors was absolutely perfect, producing the ultimate appetizer for a Cinco de Mayo celebration. Yum!

    Black Beans and Corn Salsa

    Frequently Asked Questions

    What if I can’t find Mexicorn. Can I use regular canned corn?

    You can definitely use canned corn here as well as frozen corn. However, I wouldn’t recommend using canned creamed corn.

    Do I have to use a red onion?

    You can use a Vidalia onion or other sweet onion in place of the red onion.

    Cilantro is a staple in Mexican recipes. Can I use Cilantro in place of the Italian parsley?

    I happen to be in the camp that can’t stand the taste of Cilantro. However, if you like the taste of Cilantro, by all means use it in place of the Italian parsley.

    Other Salsa Recipes

    If you’re a fan of salsas like I am, then you should check out these other awesome salsa recipes:

    • Restaurant Style Salsa: There are not too many things that are as easy to make and as delicious to serve as Restaurant Style Salsa. It takes minutes to make and can be as mild or as hot as you choose. Once you’ve tasted this homemade salsa, you’ll never reach for the store bought kind again!
    • Salsa Verde: Salsa Verde is a delicious addition many Mexican dishes and is equally amazing on its own. Its bright fresh taste will convince you to never reach for the store-bought salsa again.
    • Fresh Sweet Corn Salsa: Fresh Sweet Corn Salsa is the perfect marriage of the sweetness of corn and tartness of lime juice. It’s easy to prepare and is even better the next day after the flavors have blended together.
    • Cheesy Salsa Dip in a Bread Bowl: Cheesy Salsa Dip in a Bread Bowl is an amazing appetizer to serve at your Cinco de Mayo celebration. You will absolutely love the blending of flavors and the taste. You can serve it with tortilla chips, fresh veggies, toasted bread cubes, etc. It’s a snap to put together and can be made ahead of time. Olé! 

    If you liked the recipe for Black Bean and Corn Salsa, please consider rating it and leaving a comment. I’d love to know how you liked it!

    ✯ Thank you so much for visiting Pudge Factor. I hope you’ll come back! ✯

    Black Bean and Corn Salsa

    Black Bean and Corn Salsa

    Black bean and corn salsa features a medley of fresh and colorful veggies. Your guests will keep coming back for more.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Cinco de Mayo
    Cuisine: American, Cinco de Mayo
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Servings: 8 Servings
    Calories: 126kcal
    Author: Chula King

    Ingredients

    • 15.25 ounce can black beans, drained and rinsed
    • 11 ounce can Steam Crisp Mexicorn, drained (See Tip 1)
    • 2 tomatoes, cored, seeded and cut into small pieces (about 1 cup)
    • 1 teaspoon Kosher salt, divided
    • ½ cup finely chopped red onion (See Tip 2)
    • 1 red bell pepper, seeded and chopped (about ½ cup)
    • ¼ cup chopped jalapeño pepper, membrane and seeds removed (1 large or 2 medium to small jalapeños))
    • 2 Tablespoons minced fresh parsley (See Tip 3)
    • 1 clove garlic, minced
    • ½ teaspoon freshly ground black pepper
    • 3 Tablespoons fresh lime juice (1 large lime)

    Instructions

    • Combine chopped tomatoes and ½ teaspoon Kosher salt in a small bowl. Allow to sit for 20 minutes. Drain well in colander.
    • Combine black beans, corn, tomatoes, onions, bell pepper, jalapeño pepper, parsley, garlic, remaining ½ teaspoon of Kosher salt, pepper and lime juice in a large bowl.
    • Cover and refrigerate for at least 2 hours to allow the flavors to blend together.
    • Yield: 3 ½ cups

    Chula’s Expert Tips

    1. If you can’t find Mexicorn, just use regular canned corn. Don’t, however use canned creamed corn.
    2. You can also use Vidalia onion or sweet onion in place of the red onion.
    3. Feel free to use Cilantro in place of the Italian parsley.

    Nutrition

    Calories: 126kcal | Carbohydrates: 25g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 418mg | Fiber: 7g | Sugar: 4g | Vitamin A: 946IU | Vitamin C: 33mg | Calcium: 26mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Appetizers

    • Pizza Roses.
      Pizza Roses
    • Old-Fashioned Ham Salad.
      Old-Fashioned Ham Salad – Quick and Easy
    • Spinach Artichoke Tartlets
      Make Ahead Spinach Artichoke Tartlets
    • Crispy Parmesan Roasted Potatoes.
      Easy Crispy Parmesan Roasted Potatoes

    Filed Under: Appetizers, Cinco de Mayo

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Delicious Easter Recipes

    • Easter Basket Cookies
      Easter Basket Cookies – Easy and Adorable
    • Make-Ahead loaded potato casserole.
      Easy Make-Ahead Loaded Potato Casserole
    • Easy make ahead Spinach Gratin being served.
      Easy Make-Ahead Spinach Gratin
    • Broccoli Rice casserole.
      Make-Ahead Broccoli Rice Casserole
    • Classic Lemon Bars
      Classic Lemon Bars
    • Cheesy Mini Cornbread Waffles
      Cheesy Mini Cornbread Waffles
    • Easy potato waffles.
      Easy Potato Waffles
    • Make Ahead Breakfast Enchiladas

    See more Valentine Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer