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The recipe box

Black bean and corn salsa

Black bean and corn salsa

Turn black beans, corn, and salsa into this zesty condiment. It goes great with chips yet is hearty enough to be served as a side dish.

Number of servings: 10
Serving size: 1/2 cup


1 15.5-ounce can black beans or 1 3/4 cups cooked black beans

2 cups frozen or canned corn

2 cups salsa

1 lime, juiced

2 teaspoons fresh cilantro, chopped

1 teaspoon cumin

Optional: 1/2 cup onion, chopped

Optional: 1/2 cup green pepper, chopped


Time needed: 15 minutes preparation

  1. Drain and rinse corn and beans, if canned. Combine in a medium bowl.
  2. Add salsa.
  3. Mix in the lime juice cilantro, and cumin.
  4. Mix in the optional ingredients if desired.

Nutritional information

Calories 99
Total Fat: 0.7 g
Saturated Fat: 0.1 g
Cholesterol: 0 mg
Sodium: 465 mg
Total Carbohydrate: 20.5 g
Dietary Fiber: 5.3 g
Total Sugar: 4.9 g
Protein: 5.1 g

Allergens: Check package ingredients

Tips and variations

Make cooked black beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing dry beans and whole dry peas.

Reduce your sodium intake by using low-sodium beans and corn.

Serve salsa as a dip with tortilla chips or as a side dish.

Leftover salsa can add excitement to a variety of foods. Try it in eggs, on pizza, on pasta, or in soup.


This recipe was developed by University of Minnesota Extension Center for Family Development staff.

Related resources

Bean dip — Make this easy-to-make bean dip for your family or friends. It will go from your kitchen to table in less than 10 minutes.

Cowboy caviar — Turn canned beans, corn, and tomatoes into a tasty dip. This really jazzes up tacos, eggs, chicken, and more.

Cucumber yogurt dip — Mix this refreshing dip for your next gathering. Leftover dip can make anything Greek-style with a little imagination!

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