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


Add to Grocery List

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)
scallions, chopped
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
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


  • 1Drain 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.
  • 2Cover 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!
  • 3Serve 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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