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Black Bean & Corn Salsa

A delicious salsa, made with white corn for sweetness and lots of lime for tang!
5 from 4 votes
Prep Time 30 mins
Total Time 30 mins


  • 1 can Black Beans rinsed
  • 4 ears White Corn fresh, not cooked
  • 4 Roma Tomatoes diced small
  • 1 Green Pepper diced small
  • 1/2 Red onion diced fairly small
  • 1 Serrano Pepper remove seeds and dice very small
  • 1/4 cup Cilantro rinsed and chopped
  • 3 Limes juiced
  • 1/4 cup Olive Oil
  • 1 Tbsp Cumin
  • 3/4 tsp Salt
  • 1/4 tsp cayenne pepper


  • Rinse the black beans and set aside.
  • Remove white corn from ears, and finely chop all of the veggies and cilantro. And I often get asked if you can use canned corn instead of shucking your own. And yall, I simply think fresh is the way to go here, because it give the best crunch! But if you're in a bind, canned will do, I suppose ;) Also, it is far better with white instead of yellow corn because of its sweetness and crunch!
  • Put the olive oil, lime juice, cumin, salt, and cayenne pepper in a bowl and whisk together.
  • Add in all of the veggies and stir, then add the black beans last and stir one final time to incorporate. Test it for seasoning, and add more cayenne if you want it hotter! Also, I always test ON a chip because that will help you determine the saltiness. The dip may "need" salt, but once it's on the chip, it's perfect! Let it sit for as long as you can, or eat right away! BUT it is best when it has time to rest, and all of the juices meld :)