Description
Fresh, vibrant, and ready in 15 minutes, this Black Bean Corn Salsa is the ultimate no-cook dip or topping—perfect for parties, meal prep, or taco night.
Ingredients
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained and rinsed (or 2 cups fresh corn kernels)
1/3 cup chopped red onion
1 red bell pepper, chopped
3 tablespoons chopped scallions
1/4 cup chopped cilantro
Juice of 2 limes
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
Instructions
1. Drain and rinse the black beans and corn.
2. Chop red onion, red bell pepper, scallions, and cilantro.
3. In a separate bowl, whisk together lime juice, olive oil, oregano, paprika, salt, and pepper.
4. Combine all ingredients in a large bowl and toss until well coated.
5. Adjust seasoning as needed.
6. Cover and refrigerate for at least 1 hour before serving.
Notes
Fresh lime juice makes a noticeable difference—use it if possible.
Swap in parsley if you’re not a cilantro fan.
Add jalapeños, avocado, tomato, or cumin to make it your own.
Best enjoyed within 3–4 days.
Great as a dip, taco topping, or hearty side.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg