Name: Bean and Corn Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 can (14 oz) black or red beans, drained and rinsed; 1 can (14 oz) sweet corn, drained and rinsed; 4 medium tomatoes (about 12 oz), diced; 1 medium red pepper (about 3 oz), diced; 1 clove garlic, minced; 1 small red onion, diced; 1 jalapeño pepper, seeded and diced; 1/2 cup chopped cilantro or parsley; 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 from 1 lime

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This bean and corn salsa is fresh, colorful, and full of flavor — like summer in a bowl. I love how the sweetness of corn pairs with the hearty texture of beans, juicy tomatoes, crunchy bell peppers, and a hint of heat from jalapeño. The zesty lime dressing ties everything together, making it perfect as a dip, side, or topping.

Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare and incredibly versatile. It’s great for parties as a crowd-pleasing dip, but it also works as a vibrant side dish for grilled meats or fish. I enjoy spooning it over tacos, baked potatoes, or grain bowls for an easy flavor boost. The fact that it tastes even better after sitting for a while makes it ideal for meal prep and gatherings.

Ingredients

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

1 can (14 oz) black or red beans, drained and rinsed
1 can (14 oz) sweet corn, drained and rinsed
4 medium tomatoes (about 12 oz), diced
1 medium red pepper (about 3 oz), diced
1 clove garlic, minced
1 small red onion, diced
1 jalapeño pepper, seeded and diced
1/2 cup chopped cilantro or parsley
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 from 1 lime

Directions

In a large bowl, I whisk together the olive oil, lime juice, honey, ground cumin, salt, and freshly ground black pepper until well combined.
I add the beans, corn, diced tomatoes, red pepper, garlic, red onion, jalapeño, lime zest, and cilantro or parsley to the bowl.
I gently toss everything together until the dressing coats the vegetables and beans evenly.
I serve it immediately or cover and refrigerate for at least 30 minutes to let the flavors meld.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes from start to finish.

Variations

I sometimes add diced avocado for extra creaminess.
For a tropical twist, I mix in diced mango or pineapple.
I like using roasted corn instead of canned for a smoky flavor.
To make it spicier, I add more jalapeño or a dash of hot sauce.

Storage/reheating

I store the salsa in an airtight container in the refrigerator for up to 3 days. I don’t reheat it, as it’s meant to be enjoyed chilled or at room temperature. If I’ve added avocado, I eat it within a day for best freshness.

FAQs

Can I make bean and corn salsa ahead of time?

Yes, I often make it a few hours before serving so the flavors have time to develop.

What beans work best for this recipe?

I usually use black beans or red beans, but kidney beans or pinto beans also work well.

Can I use fresh corn instead of canned?

Absolutely. I boil or grill fresh corn, cut it off the cob, and use it in place of canned corn for a fresher taste.

How do I keep the salsa from getting watery?

I drain and rinse the beans and corn well, and I remove excess liquid from the tomatoes before adding them.

What can I serve with this salsa?

I like serving it with tortilla chips, grilled chicken, fish, steak, tacos, or even over a baked potato.

Conclusion

This bean and corn salsa is one of my favorite go-to recipes when I want something quick, healthy, and bursting with fresh flavors. I enjoy how easily it comes together and how adaptable it is to different meals and occasions. Whether I’m making it for a party or just for myself, it’s always a winner.