Black Bean and Roasted Corn Salsa Recipe

How to Make Black Beans and Corn Salsa

Looking for a fresh, easy side dish that bursts with flavor? This black beans and roasted corn salsa has you covered.

It’s bold, colorful, and perfect for tacos, bowls, or just scooping up with chips. The combination of sweet, smoky corn and hearty black beans creates the perfect base.

Add juicy tomatoes, red onion, lime juice, and a little heat, and you’ve got a salsa that everyone will want seconds of.

This recipe comes together quickly, especially if you roast your corn ahead of time or use grilled leftovers. It’s also totally customizable.

Want it spicier? Add jalapeños. Looking for more crunch? Toss in some diced bell peppers. It’s naturally vegan, packed with protein and fiber, and works as a side dish, topping, or dip.

Whether you’re meal prepping, hosting game night, or just want a break from store-bought salsa, this recipe delivers. The flavors are fresh and bold.

The texture is just right. And it stores beautifully for leftovers. Give this black beans and roasted corn salsa a try—you’ll find yourself making it again and again.

Black Bean and Roasted Corn Salsa
Print Recipe
5 from 1 vote

Black Bean and Roasted Corn Salsa Recipe

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 3 - 4 cups

Ingredients

  • cups canned black beans rinsed and drained
  • 4 ears corn kernels removed, recipe follows
  • salt and pepper to taste
  • ½ cup fresh lime juice depending on the size of your limes, 3-5
  • 3 tablespoons neutral oil light olive oil or vegetable oil
  • 1 clove garlic minced
  • 1 teaspoon ground cumin or to taste
  • 1 small red onion finely diced
  • 1-2 Serrano or jalapeno peppers minced
  • 1 can Ro-Tel juice and all (diced tomatoes and green chilies)
  • 1 ripe avocado diced

Instructions

  • Whisk together lime juice, oil, garlic, salt, pepper and cumin.
  • Combine all other ingredients in a large bowl. Toss with the dressing, and refrigerate for at least four hours or overnight, stirring every couple of hours.
  • Serve with crisp tortilla chips, or even on a bed of lettuce as a salad.
  • Add 1 cup boiled popcorn shrimp, diced chicken or shredded pork, if desired.

Roasted Corn

  • Shuck and clean the corn of all the silt
  • Neutral oil, to brush on ears
  • 1 teaspoon salt, or to taste
  • ½ teaspoon cumin, or to taste
  • Preheat oven to 400° F and arrange an oven rack in the middle of the oven.
  • Brush ears of corn lightly with neutral oil. Sprinkle with salt and cumin.
  • Place on a foil-covered baking sheet and roast for 10 minutes. Turn ears and roast for 10 more minutes, or until kernels are beginning to color.
  • You can also do this under the broiler, but watch carefully so your corn doesn’t burn.
  • Remove pan from oven and let corn cool.
  • Remove corn kernels from the cob by holding an ear vertically in the center of a large bowl or on a clean, lint-free kitchen towel on top of a cutting board.
    Make sure that one end of the ear is firmly on the bottom of the bowl/cutting board.
  • Slice kernels off with long downward strokes of your chef knife, turning ear a bit after each cut.
    Try to keep the kernels whole, but if you misjudge and just cut off the tips, don’t worry—just make another pass with your knife.

Notes

Enjoy with a cold Mexican beer, such as Tecate or Dos Equis.

What to Serve Black Beans and Roasted Corn Salsa With

Dish Description Why It Works
Grilled Chicken Juicy, seasoned chicken breast or thighs grilled to perfection. The smoky flavors complement the roasted corn and hearty beans.
Fish Tacos Soft tortillas filled with flaky fish and fresh toppings. The salsa adds bold flavor and texture to each bite.
Quesadillas Cheesy flour tortillas toasted until golden brown. The creamy cheese balances the tang and spice of the salsa.
Steak Fajitas Marinated beef strips with sautéed peppers and onions. The beans and corn add richness and earthiness to the dish.
Rice Bowl Steamed rice topped with veggies, protein, and salsa. Creates a balanced, filling meal with layered flavors.
Tortilla Chips Crispy chips perfect for scooping. Simple and classic way to enjoy salsa as an appetizer or snack.
Scrambled Eggs Fluffy eggs served with warm salsa on the side or on top. Adds zest and depth to a savory breakfast or brunch.

Black Beans

Black beans, also known as black turtle beans, are a versatile legume widely used in cuisines worldwide. Native to Central and South America, black beans are prized for their rich, earthy flavor, firm texture, and nutritional value.

These small, shiny black beans are a staple ingredient in Latin American and Caribbean cooking, where they feature prominently in dishes such as black bean soup, rice and beans, and Cuban black beans. They are also a key component in Mexican cuisine, where they are often mashed and used as a filling for tacos, burritos, and enchiladas.

Black beans are not only delicious but also highly nutritious. They are a good source of plant-based protein, fiber, folate, and minerals such as iron, magnesium, and potassium. Incorporating black beans into meals can help promote satiety, regulate blood sugar levels, and support digestive health.

In addition to their culinary uses, black beans are valued for their versatility and shelf stability. They can be purchased dried or canned, making them convenient for cooking at home.

Whether used in hearty soups, vibrant salads, or flavorful dips, black beans add depth and nourishment to many dishes, making them a beloved ingredient in cuisines worldwide.

Why Roast the Corn Before Adding?

Roasting corn before using it in salsa enhances its flavor and texture, adding depth and complexity to the overall dish. Here are several reasons why roasting corn is beneficial:

  1. Enhanced Sweetness: Roasting caramelizes the natural sugars present in corn, intensifying its sweetness. This adds a delightful flavor dimension to the salsa, balancing the acidity of other ingredients like tomatoes and lime juice.
  2. Developed Flavor: The Maillard reaction, which occurs when sugars and amino acids in food are heated, develops new flavor compounds. Roasting corn enhances its nutty and toasty notes, contributing to a richer and more complex flavor profile in the salsa.
  3. Improved Texture: Roasting corn imparts a pleasant smokiness and charred aroma while also providing a slightly firmer texture compared to raw corn. This texture adds a satisfying crunch to the salsa, complementing the softness of other ingredients.
  4. Aesthetic Appeal: Roasted corn kernels take on a visually appealing golden-brown color with charred bits, adding visual interest and depth to the salsa. The contrast in colors and textures makes the salsa more visually appealing when served.


Roasting corn before using it in salsa transforms it from a simple ingredient into a flavorful and vibrant component that elevates the entire dish. The process enhances sweetness, develops complex flavors, improves texture, and enhances the visual appeal of the salsa, resulting in a more enjoyable culinary experience.

One Response

  1. 5 stars
    Yes, I do love this Salad with oven baked chicken taquitos, super super delicious! Fresh tomatoes and some chopped cilantro is great!!!

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