If you ask me, homemade salsa is always better than store-bought.
This Mexican-inspired dip brings together sweet corn and hearty black beans in a fresh, party-ready combination. Juicy tomatoes and crisp red onions mix with zesty lime juice and a handful of chopped cilantro.
It’s topped with crumbled feta cheese that adds just the right amount of salty goodness, while fresh jalapeños give it a mild kick that won’t overwhelm your taste buds. You can adjust the heat level to your liking.
It’s a crowd-favorite appetizer that’s quick to throw together, perfect for everything from game day gatherings to summer barbecues.
Why You’ll Love This Black Bean and Corn Salsa
- Quick preparation – This salsa comes together in just 10-15 minutes with simple chopping and mixing – perfect for last-minute gatherings or when you need a quick appetizer.
- No cooking required – Just chop, mix, and serve! No need to turn on the stove or oven, making it ideal for hot summer days.
- Healthy ingredients – Packed with protein from black beans, fiber-rich vegetables, and heart-healthy olive oil, this salsa is as nutritious as it is tasty.
- Make-ahead friendly – You can prepare this salsa a few hours before serving, and the flavors will actually get better as they mingle together in the fridge.
- Customizable heat level – Control the spiciness by adjusting the amount of jalapeño – keep the seeds for extra kick or remove them for a milder version.
What Kind of Black Beans Should I Use?
For this salsa recipe, canned black beans are perfectly fine and will save you lots of time compared to cooking dried beans from scratch. While the recipe calls for no-salt-added beans, regular canned black beans work just as well – just be sure to rinse them thoroughly under cold water to remove excess sodium and any canning liquid. If you do decide to cook your own beans, look for dried black beans that are shiny and uniform in color, avoiding any that look faded or have cracks. Whether using canned or home-cooked, make sure your beans are well-drained to keep your salsa from becoming too watery.
Options for Substitutions
This fresh salsa recipe is super adaptable and you can make several easy swaps:
- Black beans: You can use pinto beans or kidney beans instead. Just make sure to rinse and drain them well before using.
- Frozen corn: Fresh corn kernels work great when in season, or you can use canned corn (drained). Even grilled corn adds a nice smoky flavor!
- Feta cheese: Not a feta fan? Try using crumbled cotija cheese, queso fresco, or even diced fresh mozzarella. For a dairy-free version, simply leave it out.
- Jalapeño: Swap with serrano peppers for more heat, or use green bell peppers for a milder taste. You can also use a few dashes of hot sauce.
- Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, try using fresh parsley instead. The taste will be different but still good!
- Lime juice: Lemon juice works in a pinch, though lime gives that classic Mexican flavor. You can also use 2 tablespoons of white wine vinegar.
Watch Out for These Mistakes While Cooking
The biggest mistake when making this salsa is not draining and rinsing the black beans thoroughly, which can make your salsa look muddy and affect the overall taste – give them a good rinse under cold water until it runs clear. When using frozen corn, avoid the common error of adding it while it’s still frozen, as this will make your salsa watery – instead, thaw it completely and pat it dry with paper towels. Another crucial tip is to finely dice your red onion and jalapeño (don’t rush this step), as large chunks can overwhelm individual bites and make the salsa difficult to scoop with chips. For the best flavor development, let the salsa rest in the fridge for at least 30 minutes before serving, and add the feta cheese just before serving to keep it from becoming soggy.
What to Serve With Black Bean and Corn Salsa?
This fresh and zesty salsa works perfectly as a topping for so many Mexican-inspired dishes! Scoop it up with tortilla chips for a quick appetizer, or spoon it over grilled chicken or fish for an easy dinner. I love adding it to tacos, burritos, or burrito bowls with some rice and guacamole – it adds such a nice pop of flavor and texture. For a light lunch option, try serving it over a bed of crisp lettuce with some sliced avocado to make a filling taco salad.
Storage Instructions
Keep Fresh: This tasty salsa stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving to redistribute the dressing and feta cheese.
Make Ahead: Want to prep this in advance? Mix all ingredients except the feta cheese and store in the fridge. Add the feta just before serving to keep it fresh and crumbly. If you’re taking it to a party, pack the feta separately and add it when you arrive.
Drain: If you notice any excess liquid collecting at the bottom of your container after storage (totally normal!), just drain it off or serve the salsa with a slotted spoon. This keeps everything fresh and prevents your chips or tacos from getting soggy.
Preparation Time | 10-15 minutes |
Cooking Time | 0-0 minutes |
Total Time | 10-15 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 35-40 g
- Carbohydrates: 60-70 g
Ingredients
- 1 can (19 oz) black beans, no-salt added (about 2 cups cooked)
- 1 cup corn kernels, frozen
- 1 large tomato or two small roma tomatoes, diced
- Juice of one lime
- 2 tablespoons olive oil
- 1 garlic clove
- 1/3 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, finely diced (remove seeds to reduce spiciness)
- 1/2 cup crumbled feta cheese
- 1 teaspoon oregano, dried
- Salt to your liking
Step 1: Prepare and Mix the Ingredients
Gather all your ingredients (except for the salt) and add them to a large mixing bowl.
Use a spoon or spatula to toss everything together thoroughly, ensuring all the flavors are well combined.
Step 2: Adjust Seasoning
After tossing the ingredients, taste the salsa.
If needed, add salt to enhance the flavors.
Mix again to make sure the salt is evenly distributed throughout the salsa.
Step 3: Serve and Store
Serve the freshly made salsa with corn chips for a delightful appetizer or snack.
If you have any leftovers, you can store them in an airtight container in the refrigerator.
Note that the salsa will keep for up to two days, allowing the flavors to develop further over time.