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    Home » Recipes

    Corn and Bean Salsa

    Jul 6, 2022 · 3 Comments

    Jump to Recipe Print Recipe

    This no-fuss corn, veggie, and bean salsa is perfect for any summer occasion. It's quick and easy--all you have to do is chop up the veggies and throw all the ingredients together. The best part is that the longer you let it sit, the better it gets. It's great served with chips or as a salad.

    Close up of a large mixing bowl of corn, bean, and vegetable salsa.

    This corn and bean salsa is similar to cowboy caviar, but without black-eyed peas. We love black beans and kidney beans, so we've opted to use those instead. If you're looking for other great summer appetizers, try our party-sized guacamole or chipotle turkey and ham picnic roll-ups.

    Jump to:
    • Ingredients
    • Top Tips
    • How to serve it
    • Frequently asked questions
    • Corn and Bean Salsa Recipe
    • 💬 Comments

    Ingredients

    • Canned black beans
    • Canned kidney beans
    • Canned corn
    • Bell peppers
    • Red onion
    • Tomatoes
    • Jalapeños
    • Limes
    • Cilantro
    • Other ingredients: oil, salt, and black pepper

    See recipe card for amounts.

    A pepper, red onion, tomato, lime, and cilantro on a cutting board next to a large bowl of bean and corn salsa.

    Top Tips

    • More time equals more flavor! You can definitely serve this right after you make it, but if you let sit overnight in the fridge the flavors will develop more. Just store it in a large bowl covered with plastic wrap or in an air-tight container.
    • When you chop the jalapeños, make sure you wear gloves or plastic bags over your hands. Pepper burn is no joke and takes forever to go away! Learn from my pain. Trust me.
    • Use an oil with a mellow flavor--avocado oil works well.
    • This recipe makes a ton. If you're just serving a couple of people and don't plan to eat the leftovers, cut the recipe in half (or quarter it).

    How to serve it

    • With chips! This goes without saying, but we love pairing this with multigrain tortilla chips or scoop-able tortilla chips.
    • On a salad. We love putting this salsa over lettuce, avocado, tortilla strips, grilled chicken, bbq ranch (to make your own, combine your favorite BBQ sauce with store bought ranch, to taste), and shredded cheese.
    • Tacos. Use as a topping on your favorite tacos!
    • By itself! This is also great eaten alone with a fork. Served it as a side with our Chipotle Turkey and Ham Rollups.
    A large bowl of corn and bean salsa next to an onion, bell pepper, tomato, and bunch of cilantro.

    Frequently asked questions

    Can I use different beans?

    Absolutely! We love kidney beans and black beans, but you can use whatever you like! If you want to make this more like cowboy caviar, use black-eyed peas. It'd also be great with chickpeas or white beans.

    What can I add to this salsa to switch it up?

    We love adding avocado to this salsa. Just make sure you do it right before you plan on eating it (the avocado will brown before the rest of the salsa goes bad).

    How long can I store this salsa?

    We store ours in the refrigerator in a large bowl with plastic wrap or in an air-tight container for 3-5 days. It actually tastes better the longer it sits.

    Corn and Bean Salsa Recipe

    Corn and Bean Salsa Recipe

    Recipe by Michael

    This corn and bean salsa is the perfect recipe for any summer occasion. It's quick, easy and requires minimal effort, while still packing a ton of flavor!

    Course: AppetizersCuisine: MexicanDifficulty: Easy
    5 from 5 votes
    Pin
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    Servings

    12

    servings
    Prep time

    15

    minutes
    Calories

    248

    kcal
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1 can 1 black beans (16 ounces)

    • 1 can 1 kidney beans (16 ounces)

    • 1 can 1 corn (16 ounces)

    • 2 2 bell peppers, chopped

    • 1 1 red onion, chopped

    • 1 1 medium or large tomato, diced

    • 2 2 jalapeños, diced

    • Juice of Juice of 2 limes

    • ½ cup ½ cilantro, chopped

    • 1 tablespoon 1 oil (we use avocado oil)

    • ¼ teaspoon ¼ salt

    • ¼ teaspoon ¼ black pepper

    Directions

    • Add black beans, kidney beans, and corn to a strainer. Run under cold water for 30 seconds or until the water underneath the strainer is mostly clear.
    • Add strained beans and corn to a large mixing bowl. Then add the rest of the ingredients and mix to combine.
    • Taste the salsa and add more salt or pepper if necessary.
    • Serve immediately or cover and place in the refrigerator for up to 5 days. Enjoy!

    Notes

    • We recommend a neutral-tasting oil--we use avocado oil.

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    Reader Interactions

    Comments

    1. Gloria T. says

      September 14, 2021 at 2:44 pm

      Loved how simple and easy this recipe is! The best part is it tasted even better on the 2nd and 3rd day!!

      Reply
    2. Amy P. says

      September 14, 2021 at 2:51 pm

      I LOVE this recipe. Summer, fall, winter, spring...it's good year round! It's so incredibly simple and fast to make. One of my favorite appetizers of all time.

      Reply
    3. Sharie S. says

      October 16, 2021 at 9:52 pm

      Really love this recipe! I made it for a recent family fishing trip. It was perfect to for that! Looking forward to using it lots in the future!

      Reply

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    hi, we're Michael and Mollie

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