Name: Bean and Corn Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 (14 oz) can black or red beans, drained and rinsed; 1 (14 oz) can sweet corn, drained and rinsed; 4 medium tomatoes, diced and seeded; 1 red bell pepper, diced; 1 small red onion, diced; 1 jalapeño pepper, seeded and diced; 1 clove garlic, minced; ½ cup cilantro or parsley, chopped; 2 tbsp olive oil; 3 tbsp lime juice; 2 tsp honey; 1 tsp ground cumin; 1 tsp salt; Freshly ground black pepper, to taste; Zest of 1 lime

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This Bean and Corn Salsa is my go-to when I want something quick, fresh, and packed with flavor. It’s a simple mix of beans, sweet corn, tomatoes, and veggies all tossed in a zesty lime dressing—and somehow, the result tastes like sunshine in a bowl. Whether I’m hosting a backyard BBQ or just need something to scoop up with tortilla chips, this salsa always delivers.

Why You’ll Love This Recipe

I love how this salsa takes just 15 minutes to put together and works with almost anything. It’s vibrant, healthy, and refreshing, with the perfect mix of crunch and creaminess. I serve it with chips for snacking, spoon it over grilled meats, or even use it as a topping for tacos and baked potatoes. Since it actually gets better as it sits, I make it ahead and keep it chilled in the fridge for whenever I need a flavorful boost. Bean and Corn Salsa

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (14 oz) can black or red beans, drained and rinsed
1 (14 oz) can sweet corn, drained and rinsed
4 medium tomatoes, diced
1 medium red bell pepper, diced
1 clove garlic, minced
1 small red onion, diced
1 jalapeño pepper, seeded and diced
1/2 cup cilantro or parsley, chopped
2 tbsp olive oil
3 tbsp lime juice
2 tsp honey
1 tsp ground cumin
1 tsp salt
freshly ground black pepper, to taste
lime zest from 1 lime

directions

I begin by making the dressing: in a large mixing bowl, I whisk together the olive oil, lime juice, honey, cumin, salt, and a few grinds of black pepper until well combined.

Then I add the beans, corn, diced tomatoes, red bell pepper, garlic, red onion, jalapeño, lime zest, and chopped herbs into the bowl. I give everything a gentle toss so all the ingredients are coated in the dressing.

Once everything’s mixed, I either serve it right away or cover and refrigerate it for at least 30 minutes to let the flavors come together.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Total time: 15 minutes

Variations

Sometimes I like to change things up by adding diced avocado for extra creaminess or mango for a sweet tropical twist. If I want more heat, I leave the seeds in the jalapeño or add a pinch of cayenne. For a smoky edge, I swap regular corn with fire-roasted corn or grilled corn cut off the cob. I’ve also used white beans or chickpeas instead of black beans when that’s what I had on hand.

storage/reheating

I store the salsa in an airtight container in the refrigerator, where it stays fresh for up to 4 days. The flavors get even better as it sits, so I often make it a few hours ahead of time. I don’t recommend freezing this salsa, as the fresh vegetables tend to get mushy after thawing. There’s no need to reheat—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I make this salsa ahead of time?

Yes, I often make it a few hours or even a day in advance. It tastes better after the flavors have had time to meld in the fridge.

What can I serve this salsa with?

I serve it with tortilla chips, grilled chicken, fish, steak, tacos, baked potatoes, or even inside a wrap. It’s super versatile.

Can I use fresh corn instead of canned?

Definitely. I’ve made it with fresh grilled corn cut off the cob, and it adds a smoky, slightly charred flavor that’s amazing.

How do I keep the salsa from getting watery?

I seed the tomatoes before dicing them and let the salsa sit in a colander over a bowl for a few minutes if it looks too juicy. That keeps it from turning soggy.

Is this recipe spicy?

It has a gentle kick from the jalapeño. If I want it milder, I skip the jalapeño or use only half. For more heat, I add another pepper or leave in the seeds.

Conclusion

This Bean and Corn Salsa is one of those simple recipes I keep coming back to. It’s colorful, packed with flavor, and comes together in no time. Whether I’m making it for a party, a picnic, or just to snack on during the week, it never disappoints. Give it a try—I think you’ll find yourself making it again and again.