Our four-ingredient black bean corn salsa is a fresh and healthy medley of flavors that you can dip with tortilla chips or toss on a salad.Jump to Recipe
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This week, we’re sharing a quick and easy recipe for black bean corn salsa that you can whip up in 5 minutes. Inspired by the bean corn salsa from Panera’s Southwest Chile Lime Ranch Salad, this salsa makes a delicious salad topping – but it’s also a great dip! Serve black bean corn salsa with tortilla chips for a refreshing, summer-y snack and be blown away by the burst of flavor you get from only four ingredients.
(I was sad to discover that Panera recently discontinued their Southwest Salad since it was my favorite order! So I had to find a way to replicate it at home – starting with this bean corn salsa. Copycat salad recipe coming soon!)
How To Make Black Bean Corn Salsa
Like we said, there are only four ingredients in our simple black bean corn salsa recipe:
- Canned black beans
- Frozen roasted corn
- Lime juice
- Sea salt
And it only takes three quick steps to throw it all together:
- Drain and rinse canned black beans and add to a bowl
- Defrost frozen roasted corn and add to the bowl
- Add lime juice and sea salt, then stir to combine
That’s it! Pretty fool-proof, and surprisingly delicious on its own. I could eat this stuff with a spoon. It’s crazy what a little lime juice and salt can do.
One tip to ensure your black bean corn salsa turns out amazing: be careful not to overheat the corn when defrosting. You want to serve this salsa at room temperature or colder. I usually check the corn every 15 to 30 seconds (microwaving on the “defrost” setting) and give it a quick stir. Defrost until there are very little or no ice crystals left in the bowl, and the corn feels slightly soft to the touch. Then don’t forget to drain the corn before adding it to the black beans!
If you’re preparing this black bean corn salsa for a party, cover the bowl with plastic wrap and refrigerate until ready to serve. You can also make a batch of this at the beginning of the week for use in salads, burrito bowls, quesadillas, or tacos! It’ll keep for up to 5 days in the fridge when stored in an airtight container.
Try the recipe below and don’t forget to rate, comment, and share with your friends!
Black Bean Corn Salsa
- 15 oz canned black beans
- 1 cup frozen roasted corn
- 1 tbsp lime juice
- Pinch sea salt
- Drain and rinse the canned black beans, then transfer to a medium bowl. Defrost the corn in the microwave, then drain and add to the bowl.
- Add lime juice and salt, then stir to combine.
- Serve immediately with tortilla chips, or refrigerate in an airtight container for up to 5 days.