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A bowl of black bean and corn salsa with tortilla chips.

Black Bean and Corn Salsa

This black bean and corn salsa is a blend of fresh tomatoes, cilantro, jalapeno, corn kernels and beans, all mixed together to make a zesty and flavorful dip. Serve your salsa with a side of tortilla chips, or use it as a topping for meat or seafood.
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6
Calories 39kcal
Author Sara Welch


  • 1 cup diced Roma tomatoes cored and seeded
  • 3/4 cup canned black beans drained and rinsed
  • 1/2 cup corn kernels fresh, thawed from frozen or canned
  • 1/4 cup red onion finely chopped
  • 2 tablespoons jalapeno seeds and ribs removed, then minced
  • 1/4 teaspoon minced garlic
  • 1/3 cup chopped cilantro leaves
  • the juice of one lime
  • salt to taste


  • Place the tomatoes, beans, corn, red onion, jalapeno and garlic in a bowl. Stir to combine.
  • Add the cilantro, lime juice and salt. Stir gently until everything is mixed together.
  • Let stand at room temperature for 20 minutes. Serve, or cover and refrigerate for up to 8 hours.



Calories: 39kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg