AngelyThis pantry-friendly black bean and corn salsa is refreshing and ALWAYS a hit at parties!
I’ve actually been making it since I was 16 years old. Back then I definitely didn’t know how to cook but this was my go to salsa recipe and even today the same recipe impresses my family at Latino cookouts, which is saying something.
Salsa Story Time:
I hadn’t made this salsa in over a year and I brought it to my cousin’s birthday party this fall where there were over 20 Latino family members (the food critics you really need to fear). I brought my salsa as a simple dip to go with tortilla chips for people to snack on. How good was it? Don’t even get me started.
Well it was such a hit that I watched my cousin Alejandro load it on top of his arroz con pollo… spoonful after spoonful. 😂 When he sat down next to the other men in my family, they looked down at their plates and immediately said, “Where’s my salsa?” I watched my grandma scramble to top every single man’s plate with my salsa because they thought it was a necessary component to the dish. I brought the biggest tupperware container I had (my salsa recipe makes over 8 cups of salsa). It was GONE within 2 hours.
Budget Friendly Black Bean and Corn Salsa 💵
The total cost for this salsa is $4.38. That makes 8 cups of salsa. If you were to buy the same amount of bean and corn salsa at the grocery store it could be anywhere from $9-13. Not to mention there’s no competition when it comes to flavor (hint: mine tastes better).
Pantry Friendly
This is a super pantry friendly salsa and involves minimal chopping of ingredients. There’s only one ingredient you have to chop and that’s the cilantro (and the lime if you count slicing it in half). It’s great for when you’re in a rush because all you have to do is dump, add the cilantro, and place it in your fridge.
Ingredients
- canned black beans
- canned diced tomatoes with green chilies (Rotel Original Diced Tomatoes & Green Chilies is my preference)
- canned corn
- fresh cilantro
- lime juice
- salt
- cumin
- cayenne
What if you don’t have everything on hand? Trust me when I first started making this recipe I didn’t use all these ingredients and it tasted fine to my picky teenager taste buds. My current version is an elevated version of the salsa I made when I was 16.
Must haves:
- can of black beans
- 2 cans diced tomatoes with green chilies
- can of corn
- lime juice
Super nice to have:
- cilantro
- spices
What if I want it to be spicy🌶️? Dice up a fresh jalapeño (or a couple) and toss it in, seeds and all. If you don’t have a jalapeño, add more cayenne in small increments of 1/4 tsp (it’s got a kick).
PrintBlack Bean and Corn Salsa
Enjoy a healthy refreshing salsa packed with nutrients. Always a hit at parties and makes enough for an entire family potluck.
- Prep Time: 10 minutes
- Total Time: 10 min
- Yield: 8 cups of salsa (serves 15+) 1x
- Category: Dips & Sauces
- Cuisine: Tex-Mex
- Diet: Vegan
Ingredients
- 1 can black beans, drained and rinsed
- 2 cans Rotel Original Diced Tomatoes & Green Chilies, include juices
- 1 can corn, drained and rinsed
- 1 bunch of cilantro with stems, chopped (1 cup chopped cilantro leaves and stems)
- juice from 2 limes.
- salt, to taste (I used 1/2 tsp kosher salt)
- 3/4 tsp cumin
- 1/4 tsp cayenne (optional if you like spicy)
Instructions
- Combine all of the canned ingredients in a bowl
- Drain beans and rinse them.
- Do NOT drain the tomatoes, we want those juices in the salsa!
- Drain the corn and rinse it before adding it.
- Add the chopped cilantro
- Add the juice of 2 limes
- Add the salt, cumin, and cayenne
- Chill for at least 1 hour in fridge (optional). I always chill mine overnight because it tastes incredible cold!
Keywords: black bean salsa, corn bean salsa, corn and bean salsa, black bean and corn dip, black bean and corn salsa
This dish was a big hit with my family and work friendly. It’s easy enough to have the day before working as a meal prep and the recipe lasted me longer than I had intended. I shared this with my family! 😍