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This easy recipe for black bean and corn salsa was inspired by Trader Joe’s cowboy caviar salsa. However, this recipe is full of fresh flavors and yields a massive 8 cups of servings.
Looking for a simple recipe to bring to your next gathering? This is it! It can be made ahead of time so you can save yourself time and come prepared with the tastiest dish of the potluck!
I enjoy this recipe all year round. It’s great alongside plain tortilla chips in the spring and summer or paired with warmed up nachos in the oven during the fall and winter.
Heading to a tailgate? Make this black bean and corn salsa… it will not disappoint!
How else can you serve black bean and corn salsa? It’s great with…
Plain or Flavored Tortilla Chips
Tacos, Burritos, or Quesadillas (try it on my Cheesy Breakfast Quesadillas!)
Mexican Rice Bowls
Grilled Fish, Chicken or Steak
What Ingredients are Needed for Black Bean and Corn Salsa?
Black Beans: One 15 ounce can of black beans drained and rinsed.
Corn: Frozen corn kernels, thawed before added to the mixture. Can also use canned corn but be sure to drain before adding to the bowl.
Bell Peppers: One small red bell pepper and one small green bell pepper chopped up nice and small.
Red Onion: Just a quarter of one red onion. Dice it up very fine!
Green Chiles: To add a little heat I use half a can of fire roasted diced green chiles.
Tomato: One large beefsteak tomato diced up adds some delicious freshness to this simple dish!
Olive Oil: For the dressing.
Balsamic Vinegar: For the dressing.
Kitchen Tools Needed for this Recipe
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How to Make Black Bean and Corn Salsa
This recipe is as easy as one-two-three!
In a large bowl, add the diced tomato, finely diced onion, black beans, corn kernels, chopped bell peppers, and green chiles. Toss together.
In a jar or cup, whisk together the olive oil, red wine vinegar, garlic powder, and salt and pepper.
Pour dressing over the mixture and toss to combine.
Serve immediately or place covered in the fridge until ready to enjoy!