Description
This Southwest Corn & Black Bean Salsa is a zesty, colorful explosion of flavor! Packed with sweet corn, hearty black beans, and vibrant peppers tossed in a tangy lime-cilantro dressing — it’s perfect as a dip, topping, or side dish for any meal.
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 jalapeño, seeded and minced
1 small red onion, finely diced
1 cup cherry tomatoes, quartered
1/4 cup chopped fresh cilantro
Juice of 2 limes
2 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
Salt and black pepper to taste
Optional: 1 avocado, diced (added before serving)
Instructions
1. In a large bowl, combine black beans, corn, bell pepper, jalapeño, red onion, tomatoes, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salsa mixture and toss until evenly coated.
4. Refrigerate for at least 15 minutes to let the flavors meld.
5. (Optional) Gently fold in diced avocado just before serving.
6. Serve with tortilla chips, over tacos, or alongside grilled meats.
Notes
For smoky depth, add roasted corn or a pinch of smoked paprika.
Swap lime for lemon for a milder tang.
Keeps well in the fridge for up to 3 days — perfect for meal prep or party dips.
Add quinoa or rice for a heartier salad-style version.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 3g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: southwest corn salsa, black bean salsa, mexican corn salad, party dip, healthy appetizer, summer salsa