Black bean and corn salsa

A bowl of black bean and corn salsa
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/2 cup
Time to make
15 minutes preparation
Special criteria


  • 1 15.5-ounce can black beans or 1 3/4 cups cooked black beans 
  • 2 cups frozen or canned corn 
  • 2 cups salsa 
  • 1 lime, juiced 
  • 2 teaspoons fresh cilantro, chopped 
  • 1 teaspoon cumin 
  • Optional: 1/2 cup onion, chopped 
  • Optional: 1/2 cup green pepper, chopped


  1. Drain and rinse corn and beans, if canned. Combine in a medium bowl. 
  2. Add salsa. 
  3. Mix in the lime juice cilantro, and cumin. 
  4. Mix in the optional ingredients if desired. 

Tips and variations

  • Make cooked black beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing dry beans and whole dry peas.
  • Reduce your sodium intake by using low-sodium beans and corn.
  • Serve salsa as a dip with tortilla chips or as a side dish.
  • Leftover salsa can add excitement to a variety of foods. Try it in eggs, on pizza, on pasta, or in soup.

Nutritional info

Total fat
0.7 g
Saturated fat
0.1 g
0 mg
465 mg
Total carbohydrates
20.5 g
Dietary fiber
5.3 g
5.1 g
Total sugar
4.9 g