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.
Table of Contents
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.
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.
- 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 the Corn
The next thing that I did was to drain the corn in a colander.
- 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 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 the Remaining Ingredients
Next, I added the remaining ingredients consisting of the salt, pepper and fresh lime juice.
- 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.
Once 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!
Frequently Asked Questions
You can definitely use canned corn here as well as frozen corn. However, I wouldn’t recommend using canned creamed corn.
You can use a Vidalia onion or other sweet onion in place of the red onion.
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!
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Black Bean and Corn Salsa
- 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 pleces (about 1 cup)
- 1 teaspoon Kosher salt, divided
- 1/2 cup finely chopped red onion (See Tip 2)
- 1 red bell pepper, seeded and chopped (about 1/2 cup)
- 1/4 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
- 1/2 teaspoon freshly ground black pepper
- 3 Tablespoons fresh lime juice (1 large lime)
- Combine chopped tomatoes and 1/2 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 1/2 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 1/2 cups
Chula’s Expert Tips
- If you can’t find Mexicorn, just use regular canned corn. Don’t, however use canned creamed corn.
- You can also use Vidalia onion or sweet onion in place of the red onion.
- Feel free to use Cilantro in place of the Italian parsley.