Description
This vibrant Black Bean and Corn Salsa with Tortilla Chips is a refreshing and flavorful vegan appetizer perfect for parties or casual snacking. Combining protein-rich black beans with sweet corn, juicy tomatoes, and a hint of jalapeño heat, this no-cook salsa bursts with Mexican-inspired flavors. Tossed with lime juice and spices, and served chilled with crunchy tortilla chips, it’s an easy, healthy, and colorful dish to enjoy any time.
Ingredients
Scale
Black Bean and Corn Salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup diced tomatoes
- ½ cup finely diced red onion
- ½ red bell pepper, diced
- 1 jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Tortilla chips
Instructions
- Combine Ingredients: In a large bowl, combine the drained and rinsed black beans, corn kernels, diced tomatoes, finely diced red onion, diced red bell pepper, minced jalapeño, and chopped fresh cilantro.
- Add Dressing and Seasonings: Drizzle the lime juice and olive oil over the mixture. Sprinkle in the ground cumin, salt, and black pepper to evenly season the salsa.
- Toss to Mix: Gently toss all the ingredients together until everything is well combined and coated with the dressing and spices.
- Chill to Marinate: Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the salsa chilled or at room temperature alongside tortilla chips for dipping.
Notes
- Add diced avocado just before serving for extra creaminess.
- For a smoky twist, use fire-roasted corn or char your corn on the grill before adding.
