This Bean and Corn Salsa is the kind of recipe that makes you wonder how something so simple can taste this good. It’s colorful, fresh, and full of flavor, like summer in a bowl. Sweet corn, hearty beans, juicy tomatoes, crisp bell peppers, red onion, and a touch of jalapeño come together in a perfect balance of crunch and creaminess. A squeeze of lime and a handful of chopped cilantro tie everything together with a bright, zesty finish.
One of the best things about this salsa? It pairs beautifully with just about any meal. Serve it as a dip with tortilla chips and it’ll disappear in no time at parties. It even makes a quick and satisfying lunch when served as a vibrant side dish alongside grilled fish, chicken, or steak for a fresh and zesty contrast. It’s also great spooned over tacos, baked potatoes, or grain bowls for an easy flavor boost.
It comes together in minutes, and the longer it sits, the better it tastes. You can make it ahead and let all the flavors mingle in the fridge, ideal for potlucks, BBQs, or just having something fresh and tasty on hand during the week.
How to make bean and corn salsa
In a large bowl, whisk together the olive oil, lime juice, honey, ground cumin, salt, and freshly ground black pepper until well combined. Add the beans, corn, diced tomatoes, red bell pepper, minced garlic, red onion, jalapeño pepper, lime zest, and chopped cilantro or parsley. Gently toss everything together until evenly coated in the dressing.
Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld. I hope you will try this amazing bean and corn salsa. If you do, don’t forget to tag me on your Instagram posts so I can see your results. Enjoy!
Other similar recipes you may like to try
Bright, juicy mango meets creamy avocado in this refreshing Mango Avocado Salsa, perfect for tacos, grilled fish, or summer snacking.
Sweet peaches, fresh greens, and a light vinaigrette make this Peach Salad a sunny, seasonal side you’ll crave all summer.
Crisp grilled corn, cherry tomatoes, fresh veggies and herbs tossed in a zesty dressing, this Summer Corn Salad is fresh, simple, and full of flavor.
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Bean and Corn Salsa
Ingredients
- 1 (14 oz) can black or red beans , drained and rinsed
- 1 (14 oz) can sweet corn , drained and rinsed
- 4 medium tomatoes (12 oz-340g) , diced
- 1 medium red pepper (3 oz-90g) , diced
- 1 clove garlic , minced
- 1 small red onion , diced
- 1 jalapeño pepper , seeded and diced
- 1/2 cup cilantro,/parsely , chopped
- 2 tbsp (30g) olive oil
- 3 tbsp (45g) lime juice
- 2 tsp (10g) honey
- 1 tsp (1g) ground cumin
- 1 tsp (5g) salt
- freshly ground black pepper, to taste
- lime zest from 1 lime
Instructions
- In a large bowl, add the olive oil, lime juice, honey, ground cumin, salt and freshly ground black pepper.
- Stir to combine.
- Add the beans and corn.
- Add diced tomatoes, red pepper, garlic, red onion and jalapeno pepper.
- Continue with lime zest and cilantro or parsley.
- Toss to combine. Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with tortilla chips or as a side dish alongside fish and meat. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
