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Black Bean and Corn Salsa

This super easy recipe is quick to throw together and perfect as an appetizer, side, or on a main dish!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 servings


  • 1 can black beans, drained
  • 1 bunch fresh cilantro, chopped
  • 1 can white shoepeg corn
  • 1 can diced tomatoes, partially drained
  • Diced avocado, optional
  • Diced jalapeño, optional
  • Diced red onion, optional
  • Lime juice, to taste
  • 1-2 tsp red pepper flakes, optional


  • Mix beans, cilantro, corn, diced tomatoes, diced avocado, diced jalapeño, and onions (if desired).
  • Add lime juice and red pepper flakes, if desired. (Red pepper will make it spicier!)
  • Cover and cool in the fridge for at least 3 hours so the flavors can mix and the salsa will get cold.
  • Serve and enjoy!


This is best eaten on the first day. Leftovers on day two are okay, but it doesn't keep for very long! You can add them to other recipes to use it up once it isn't as fresh as you'd like, so don't throw those leftovers out!