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Black Bean and Corn Salsa

Need a quick and easy recipe to make from your extra canned black beans that will give you a delicious topping options for so many meals? This Black Bean and Corn Salsa is easy to make in minutes!

black bean and corn salsa in a bowl

Highlights

With tons of substitution options and using ingredients you likely have on hand, this Black Bean and Corn Salsa is easy to make and will make a boring meal into something tasty!
 
We love serving this up on tacos, on bowls, or as a side with BBQ Chicken.  The options are nearly endless.
 
You can make this ahead and store in fridge for a couple of days if you are doing meal prep.
bag of frozen corn
 

Ingredient Notes

  • Use canned or frozen corn
  • You can use canned jalapeño, but only use a tiny amount as it is spicy!
  • Use onion powder if you don’t have red onions
  • I use bottled lime juice and always keep it on hand

step by step adding ingredients for corn salsa with black beans

Preparation Notes

  • This one is as easy and tossing the ingredients in a bowl, stirring and you are ready to roll
  • Make ahead of time and store in fridge if desired

glass bowl mixing black bean and corn with onion and cilantro for salsa

How Store Leftovers

  • Store in fridge up to 3 days

black beans, corn and onion in glass bowl

black bean and corn salsa in a bowl

Black Bean and Corn Salsa

Print Recipe
Need a quick and easy recipe to make from your extra canned black beans that will give you a delicious topping options for so many meals? This Black Bean and Corn Salsa is easy to make in minutes!
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Prep Time:10 mins
Total Time:10 mins

Ingredients

  • 15 oz can black beans drained and rinsed
  • 1 cup frozen sweet corn thawed
  • 1 jalapeno seeded and diced
  • 1/4 cup diced red onion
  • 1 tablespoon avocado oil
  • 1 tablespoon lime juice
  • Chopped fresh or dried cilantro

Instructions

  • Toss all ingredients in bowl gently to combine
  • Store in airtight container in fridge until ready to serve

Notes

Store in air tight containers in fridge up to 3 days 
Substitution Options:
  • Use canned or frozen corn
  • You can use canned jalapeño, but only use a tiny amount as it is spicy!
  • Use onion powder if you don’t have red onions
  • I use bottled lime juice and always keep it on hand

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 309mg | Fiber: 6g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg
Course: Appetizer
Cuisine: American, Mexican
Servings: 6
Calories: 116kcal

 

 

 

 

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