Black Bean Corn Salsa is an easy-to-make summer salad with diced vegetables and black beans. It gets its delicious flavor from lime juice, cumin, and balsamic vinegar.
Easy-to-Make
This recipe comes together effortlessly! It’s healthy, low in fat, and packed with vegetables. My sister shared it with me and assured me it was delicious—and she was absolutely right! I have many black bean salad recipes, but this one features a surprising ingredient that truly sets it apart.
Special Ingredient in Black Bean and Corn Salsa
This recipe incorporates balsamic vinegar, which adds wonderful flavor! Some specialty shops sell aged balsamic vinegars that are thick and sweet. However, I aimed for a savory taste in this dish, so I opted for a bottle of tangy balsamic vinegar from the grocery store. How can you tell the difference between sweet and tart balsamic vinegar? It often comes down to the price! Sweet balsamic vinegar tends to be much pricier due to the aging process that develops its complex flavor. In contrast, the tangy balsamic vinegar gives this salsa the perfect balance of flavor.
Chopping Vegetables
When I’m short on time, I often reach for my electric chopper to quickly prepare my vegetables. However, I’ve discovered that hand-chopping is the best method for making this salsa. The reason is simple: electric choppers tend to extract a significant amount of liquid from the vegetables. By hand-chopping, the vegetables retain more of their natural moisture, resulting in a fresher, more flavorful salsa.
Black Beans
This recipe instructs you to drain and rinse the black beans, and you might be wondering why that step is necessary. Rinsing removes some of the sodium present in the liquid. While the recipe does call for adding salt afterward—which may seem counterintuitive—it actually gives you better control over the salsa’s overall saltiness. By rinsing the beans first, you can adjust the seasoning to your taste without excessive sodium from the canned beans.
Other Flavors in Black Bean and Corn Salsa
This salsa also has cumin and fresh lime juice, which pair well with the balsamic vinegar to add additional flavor. It has chopped cilantro, which pairs nicely with the other chopped vegetables. However, if you don’t like cilantro, you can omit it and add chopped green onions instead.
How to Serve Black Bean and Corn Salsa
Serve this salsa as an appetizer with tortilla chips, or place it on a taco salad or alongside your favorite Tex-Mex or Mexican dishes. Keep it chilled while the flavors meld, then set it for 15 to 20 minutes before serving for the best flavor.
Other Recipes You Might Like
Click on each name to link to the recipe.
- Texas Caviar (Cowboy Caviar)
- Black Beans and Corn Bake
- Coconut Black-Eyed Peas
- Black Beans and Corn Salad
- Veggie Nachos
Black Bean Corn Salsa
Ingredients
- 15 ounces black beans, rinsed and drained
- 1 cup red bell pepper, finely chopped
- â…“ cup red onion, finely chopped
- ½ cup fresh cilantro, chopped
- â…” cup frozen corn, thawed
- 3 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- ½ teaspoon cumin, ground
- ¼ teaspoon salt
Instructions
- In a medium-sized bowl, add all the ingredients and stir. Refrigerate 2-3 hours so the flavors combine.
- Serve with tortilla chips.