This zesty black bean and corn salsa with avocado, tomato, and lime juice is the perfect dip for game day or any party.
❤️ Why You’ll Love This Recipe: This is a unique salsa recipe that goes beyond your typical tomato and onion mixture. It has sweetness from corn, protein and heft from black beans and plenty of flavor from fresh herbs and lime juice. Plus it’s a breeze to throw together and all ages love it!
Update: The Super Bowl is around the corner, and I always serve this salsa. So I’ve updated the recipe with new tips and tricks to help you perfect it.
How to Make Black Bean and Corn Salsa
Though this is a very simple recipe, there are a few important steps to keep in mind. Here are my top tips for making corn and bean salsa.
First, be sure to thoroughly drain and rinse your black beans. Canned beans are in a starchy liquid that will make your salsa cloudy looking and impact the flavor of your fresh salsa.
Likewise, you’ll want to drain the fire roasted tomatoes or your salsa will have too much liquid.
For best results, wait to add in the avocado until just before you serve the corn and bean salsa. You don’t want your avocados to turn brown before serving.
I prefer to use frozen corn for the salsa, but if you have canned corn, this will also work. Just be sure to drain it before adding to the salsa.
This recipe calls for red onion. Though a yellow onion will work in a pinch, the red adds a nice pop of color to the salsa. If you don’t like the strong flavor of red onion, try soaking the chopped onion in cold water for 10 minutes then drain it well and add it to the salsa.
This salsa is best when it’s allowed to marinate in the fridge for a bit before serving. I recommend letting it chill for at least an hour, and up to four hours to really let the flavors meld and to get nice and cold.
Then, when you’re ready to serve, place the salsa in a bowl and serve it with tortilla chips.
Or try serving it as a vegetarian meal! Wrap the salsa in a warm flour tortilla. Add a sprinkling of cheese and lettuce to bulk it up. The black beans add some nice plant-based protein.
Place leftover black bean and corn salsa in the refrigerator in an airtight container for up to two days.
Before serving, give it a good stir as the liquids in the salsa have likely settled to the bottom.
More Appetizer Recipes
We have plenty of game day appetizer recipes for the Super Bowl or any gathering, including these favorites:
- Crispy Air Fryer Shrimp is a crunchy, dunkable treat served with your favorite cocktail sauce.
- Lemon Garlic Hummus is smooth, creamy and great with pita chips, soft flatbread or fresh veggies.
- Instant Pot Deviled Eggs with Bacon from Pressure Cooking Today are a crowd-favorite two-bite treat with smoky flavor.
Black Bean and Corn Salsa
- 1 ¾ cups frozen sweet corn from 16-ounce bag*
- 2 cans 14.5 ounces each fire roasted diced tomatoes, drained
- 1 can 14 ounce black beans, drained, rinsed
- ¼ cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- ½ teaspoon coarse salt kosher or sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon pepper
- 1 clove garlic finely chopped
- 1 avocado pitted, peeled and chopped
- Cook corn as directed on bag. Rinse with cold water; drain.
- Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.
Thanks for the recipe Barbara, I don’t eat a lot of regular salsa (I find it a bit too acidic) but I think this combination is perfect for me!
Yum!! I think I could finish a whole bowl of this myself!
Feeling very gluttonous to see this flavorsome healthy salad.
Your salsa looks amazing. I want a bite right now! We have an award for you at http://www.mysisterscucina.blogspot.com . We are loving your blog. Thanks for sharing your talent!
salsa looks great! i’ll try this when i need an appetizer!
I want a bag of chips now! Your salsa looks terrific!
I love salads like this and I agree, it is great with chips!