This black bean & corn salsa is everything you need in a warm-weather recipe: colorful, fresh, healthy, and bursting with flavor. Whether you're heading to the beach, lake, or pool, or just firing up the grill in your backyard, this salsa is a crowd-pleaser. Sweet corn, hearty black beans, crisp orange peppers, juicy tomatoes, and creamy avocado come together in a dish that’s equally satisfying as a dip or a side.
Why You’ll Love This Black Bean & Corn Salsa
There are so many reasons to love this dish:
- First of all, it’s incredibly easy to make with just a few simple steps.
- Not only is it made with healthy, wholesome ingredients, but it’s also naturally gluten-free and vegetarian.
- Even better, it’s tossed in a clean, homemade dressing made without any weird or artificial ingredients.
- Best of all, it’s versatile enough to serve as an appetizer, side, or even a topping for tacos.
- And let’s not forget: everyone loves it!
Jump to:
- Why You’ll Love This Black Bean & Corn Salsa
- Equipment Needed
- Ingredients & Substitutions
- Instructions
- Variations
- Ways to Enjoy Black Bean & Corn Salsa
- Cooking with Lori Quality Seasonings
- Tips for Success
- How to Store Black Bean & Corn Salsa
- FAQs
- Black Bean & Corn Salsa
- More Delicious Recipes Like This
- Try these Recipes
Equipment Needed
To make this black bean & corn salsa, here’s what you’ll need to get started:
- A small blender – This makes preparing the dressing super quick and effortless. If you don’t have a blender, don’t worry. Instead, simply chop the chile in adobo finely and whisk all the dressing ingredients together until smooth and well combined.
- Knife and cutting board – To chop the vegetables evenly, safely, and with ease. A simple handy little chopper like this one is convenient to use when chopping onions!
- Large mixing bowl – To combine all the salsa ingredients smoothly and efficiently.
Ingredients & Substitutions
Here’s what you’ll need to make the salsa:
- Canned corn – First, drain it and it’s ready to go. You can also use fresh or roasted corn for extra flavor and texture.
- Red onion – Next, finely chop it for a mild bite and beautiful color contrast.
- Tomatoes – Then, choose ripe, juicy ones. Cherry tomatoes work well too and add a pop of color.
- Black beans – After that, rinse and drain them. They add fiber and make the salsa extra filling.
- Bell pepper – Red, orange, or yellow varieties add color and crunch. Of course, feel free to use green if preferred.
- Cilantro – Chopped fresh for brightness and herby flavor, this really lifts the whole dish.
- Avocado – Added just before serving for creamy texture and richness. It makes every bite smooth and satisfying.
Ingredients for the Dressing:
- Red wine vinegar – First, this adds tanginess and balances the sweetness.
- Fresh lime juice – Next, lime juice enhances freshness and flavor.
- Honey – Then, a touch of natural sweetness rounds everything out. Maple syrup is a great substitute if you prefer.
- Chile in adobo – After that, this adds a smoky, slightly spicy flavor. Make sure to remove seeds for a milder dressing.
- Olive oil or avocado oil – Both work well; choose your favorite depending on your flavor preference.
- Lori’s Corn Salsa Seasoning packet – Finally, this perfect blend of spices brings it all together beautifully.
See recipe card for quantities.
Instructions
Step 1: First, in a large mixing bowl, combine the corn, red onion, tomatoes, black beans, bell pepper, and cilantro.
Step 2: Next, blend all the dressing ingredients in a small blender until smooth. If not using a blender, whisk together finely chopped chile with the other ingredients.
Step 3: Then, about 10 minutes before serving, pour the desired amount of dressing over the salsa and stir gently.
Step 4: Finally, dice the avocado and stir it in just before serving for the best texture.
Variations
Want to switch things up? Try one of these easy variations:
- Add cheese – Crumbled feta or cotija adds a salty, creamy bite.
- Use mango – For a sweet and tropical twist.
- Make it spicy – Add chopped jalapeños or a dash of hot sauce.
- Add quinoa – For extra protein and to turn it into a full meal.
Ways to Enjoy Black Bean & Corn Salsa
This salsa is incredibly versatile! Here are several delicious ways to serve it:
- With grilled meats – First, use it as a fresh, vibrant side to chicken, steak, or shrimp.
- As an appetizer – Next, serve with tortilla chips, crackers, or cucumber slices.
- On tacos – Then, spoon over tacos for extra flavor and crunch.
- In wraps or bowls – Finally, use as a topping in rice bowls or wraps to add texture and brightness.
Cooking with Lori Quality Seasonings
When I created these flavorful seasoning packets, I knew from the beginning they had to be made with only the best ingredients. That’s exactly why they contain no anti-caking agents, no MSG, and no preservatives—just pure seasonings and herbs. Moreover, this is extremely important to me because I want every meal to be as clean and wholesome as possible. With that in mind, my seasoning packets allow you to enjoy bold flavors without the unnecessary additives often found in store-bought mixes. As a result, every blend—including this Corn Salsa—is carefully crafted to bring out the best in your dishes. Ultimately, they make home cooking easier, healthier, and more delicious. Use the code WELCOME15 to receive 15% off your first order!
Tips for Success
- Always add the avocado just before serving to prevent browning.
- To roast corn: toss kernels with a little oil and sauté in a hot skillet until lightly charred.
- If you're making the salsa ahead, store the dressing and avocado separately from the other ingredients.
How to Store Black Bean & Corn Salsa
To store leftovers:
- First, keep the salsa (without avocado and dressing) in an airtight container in the fridge for up to 3 days.
- Next, store the dressing separately in a jar or container in the refrigerator.
- Then, add the avocado and toss with dressing just before serving.
FAQs
Yes, just thaw and drain well before using.
Absolutely! It stores well in the fridge for up to 5 days.
Yes! Omit the tomatoes, avocado, and dressing. Add a bit more lime juice, and use roasted corn and chopped jalapeño.
Black Bean & Corn Salsa
Equipment
- blender
Ingredients
Salsa Ingredients
- 1 C canned corn - drained
- ¾ C red onion - finely chopped
- 1 C tomatoes - chopped
- 1 - 14.5 oz can black beans rinsed & drained
- ½ C red, orange, or yellow pepper - diced
- ½ C cilantro - chopped
- 1 large avocado - diced
Dressing Ingredients
- 2 T red wine vinegar
- 2 T fresh lime juice
- 2 T honey
- 1 chilie in adobo sauce - seeds removed
- ⅓ C olive oil or avocado oil
- Lori's Corn Salsa Seasoning Packet
Instructions
- In a large mixing bowl, combine the corn, red onion, tomatoes, black beans, bell pepper, and cilantro.
- Blend all the dressing ingredients in a small blender until smooth. If not using a blender, whisk together finely chopped chile with the other ingredients.
- 10 minutes before serving, pour the desired amount of dressing over the salsa and stir gently.
- Dice the avocado and stir it in just before serving for the best texture.
Notes
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- Add the avocado just before serving to prevent browning.
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- To roast corn: toss kernels with a little oil and sauté in a hot skillet until lightly charred.
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- If you're making the salsa ahead, store the dressing and avocado separately from the other ingredients.
