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+ servings
corn bean salsa

Corn and Black Bean Salsa

This easy Corn and Black Bean Salsa is the perfect quick snack to enjoy as an appetizer or to add to tacos, grilled chicken, fish, and more.
Course Appetizer, Snack
Cuisine Mexican
Keyword black bean, corn, salsa
Prep Time 10 minutes
Servings 8


  • 15 ounces black beans drained and rinsed
  • 15 ounces whole kernel corn drained
  • 2 cloves garlic minced
  • 2 limes juiced
  • 2 tbsp fresh parsley chopped
  • 1 tomato diced
  • 1 bell pepper diced
  • 1 tbsp olive oil
  • ½ red onion diced
  • Salt and pepper to taste


  • In a large mixing bowl, stir together the black beans, corn, garlic, lime juice, parsley, tomato, bell pepper, olive oil, onion, salt, and pepper.
  • Chill in the fridge until ready to serve.
  • The salsa can be stored in an airtight container in the fridge for up to 3 days.


  • If fresh corn is in season, that would be a delicious substitute— just cut it off the cob and toast it for 5 minutes in a skillet with 1 tbsp of butter or olive oil before adding it to the rest of the ingredients.
  • If you prefer cilantro, feel free to substitute the parsley out!