Black Bean & Corn Salsa Recipe – Easy Taco Dip Idea

Last Updated on 4 months by Neha Deshmukh

Black Bean & Corn Salsa Recipe – Easy Taco Dip Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful dip or topping that’s a guaranteed crowd-pleaser. This Black Bean & Corn Salsa is exactly that! I first made this for a potluck and it disappeared in minutes – seriously! It’s become a staple at our game day gatherings and honestly, I just snack on it with tortilla chips whenever I need a little something crunchy and fresh. It’s so easy to throw together, and the flavors just get better as it sits. Let’s get into it!

Why You’ll Love This Recipe

This salsa is the best of both worlds – super simple to make and bursting with fresh, vibrant flavors. It’s perfect as a dip with tortilla chips, a topping for tacos, or even a delicious addition to burrito bowls. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone. Honestly, it’s a lifesaver when you need something quick, healthy, and delicious!

Ingredients

Here’s what you’ll need to whip up this amazing salsa:

• 15 oz (425g) can Black Beans
• 15 oz (425g) can Whole Kernel Sweet Corn
• ½ medium Onion, chopped
• ½ Bell Pepper, chopped (any color!)
• 1 large Tomato, chopped
• Jalapenos, to taste (more on that later!)
• 5 sprigs Cilantro, chopped
• Salt, to taste
• Lime Juice, to taste (about 1-2 tablespoons)
• 2 tbsp Taco Seasoning

Ingredient Notes

Let’s talk about a few of these ingredients to make sure you get the best results!

Black Beans: Varieties & Health Benefits

Black beans are a fantastic source of protein and fiber. You can use canned black beans for convenience (I always do!), or cook them from scratch if you’re feeling ambitious. Rinse and drain the canned beans well before using.

Corn: Fresh vs. Canned – What to Use

While fresh corn is amazing when in season, canned corn works perfectly well in this salsa and saves a ton of time. If you do use fresh corn, about 2 cups of kernels will do the trick. Drain the canned corn well, too!

Jalapenos: Heat Levels & How to Reduce Spice

Jalapenos bring the heat! If you’re sensitive to spice, remove the seeds and membranes before chopping. For a milder salsa, start with just half a jalapeno and taste as you go. Remember, you can always add more, but you can’t take it away!

Cilantro: Love it or Hate it – Substitutions if Needed

Okay, let’s be real – cilantro is one of those ingredients people either love or hate. If you’re not a fan, you can substitute it with parsley or even chopped green onions. It won’t be quite the same, but still delicious!

Taco Seasoning: Homemade vs. Store-Bought

I usually use store-bought taco seasoning for convenience, but feel free to make your own! It’s easy to control the ingredients and spice level that way. A quick search online will give you tons of homemade taco seasoning recipes.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. Grab a large mixing bowl. This gives you plenty of room to work.
2. Add the rinsed and drained black beans, corn, chopped onion, bell pepper, and tomato to the bowl.
3. Finely chop your jalapeno (remember to be careful with the seeds if you want to reduce the heat!) and add it to the mix.
4. Chop up those fresh cilantro sprigs and toss them in too.
5. Sprinkle in the taco seasoning and a good pinch of salt.
6. Now, squeeze in the lime juice. Start with about a tablespoon and add more to taste.
7. Give everything a really good mix! You want all those ingredients to get happy and acquainted.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning! Everyone’s palate is different.
• For a chunkier salsa, roughly chop the vegetables. For a smoother consistency, dice them smaller.
• Using a good quality taco seasoning makes a big difference in the overall flavor.

Variations

This salsa is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: It already is vegan! Just double-check your taco seasoning doesn’t contain any sneaky animal products.
• Spice Level Adjustment (Mild to Hot): As mentioned before, control the heat with the amount of jalapeno and whether or not you remove the seeds. My friend Maria likes to add a pinch of cayenne pepper for an extra kick!
• Festival/Game Day Adaptation – Serving Ideas: Serve it with a variety of tortilla chips – blue corn, restaurant-style, even sweet potato chips! You can also get fancy and serve it in a hollowed-out bell pepper or a festive bowl.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just be sure to check the label on your taco seasoning to confirm it doesn’t contain any gluten-containing ingredients.

Quick Marinating Time Option

While 30 minutes is ideal, you can absolutely serve this salsa immediately after mixing. The flavors will develop more over time, but it’s still delicious right away!

Serving Suggestions

This salsa is amazing with:

• Tortilla chips (obviously!)
• Tacos (beef, chicken, fish – you name it!)
• Burrito bowls
• Grilled chicken or fish
• As a topping for nachos

Storage Instructions

Store leftover salsa in an airtight container in the refrigerator for up to 3-5 days. The flavors will actually meld together even more over time!

FAQs

Let’s answer some common questions:

How long can this salsa be stored in the refrigerator?

Up to 3-5 days in an airtight container.

Can I make this salsa ahead of time?

Absolutely! Making it a few hours ahead of time allows the flavors to develop.

What’s the best type of tortilla chip to serve with this salsa?

That’s totally up to you! I like sturdy restaurant-style chips, but blue corn or even sweet potato chips are great options.

Can I use frozen corn instead of canned?

Yes, you can! Just thaw and drain the frozen corn before adding it to the salsa.

Is it possible to make this salsa without jalapenos?

Definitely! Just leave them out. It will still be delicious, just not spicy.

Can I add other vegetables to this salsa?

Absolutely! Diced avocado, mango, or even cucumber would be fantastic additions.