Black Bean and Corn Salsa

Cindy Puga


This is a great salsa to serve and so easy to make - It will serve a crowd. It is inexpensive and it is healthy too!


☆☆☆☆☆ 0 votes

A party of people!
15 Min
No-Cook or Other


  • 2 can(s)
    black beans, canned, drained and rinsed in colander
  • 2 can(s)
    corn kernels, canned, drained (i have used bicolor, supersweet corn and corn with red peppers)
  • 1 jar(s)
    pace picante sauce (i use medium but mild or hot also good)
  • 2
    scallions, chopped
  • 4
    long stems and leaves of cilantro, chopped small (optional but really taste great)
  • 1/4 tsp
    garlic powder (add more to taste)
  • 1/4 tsp
    black pepper
  • 1 tsp
    sea salt
  • 1/4 tsp
    cumin powder (add more to taste)
  • 1/4 tsp
    onion powder
  • 1-2
    serrano peppers chopped, seeds and veins removed (optional but really add some zip)
  • 1 bag(s)
    tortilla chips for dipping

How to Make Black Bean and Corn Salsa


  1. Drain 2 cans of black beans in a colander and rinse well. Drain canned corn.
    Place in a large bowl with all the remaining ingredients and stir carefully with a large spoon to combine. Be gentle. Take Care not to mash the beans.
  2. Cover and place in refrigerator for at least one hour but two is great. All the flavors will combine. This is a great appetizer or a great meatless course. It is very healthy and a great alternative to other options at a party!
  3. Serve with tortilla chips or pita chips!

Printable Recipe Card

About Black Bean and Corn Salsa

Course/Dish: Other Appetizers Salads
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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