This Black Bean and Corn Salsa is a smoky, Southwestern version on the classic fresh salsa, with black beans and sweet corn. What sends this one over the top is the addition of canned chipotle peppers, New Mexico chile powder and red wine vinegar. It takes about 20 minutes to make, and I've found it tastes even better after resting for 30 minutes, an hour, or overnight as the flavors meld.
Quick Look: Black Bean and Corn Salsa
- 🧁 Yield: 6 cups
- ⭐ Features: Fresh ✓ Chunky & Hearty ✓Medium-hot “heat” ✓
- ⌛️ Prep Time: 20 minutes
- 🍪 Cook Time: No cook salsa
- 🕑 Total Time: 20 minutes
- 👩🍳 Skill Level: Beginner
- 🏆 Why make THIS version? Smoky, tangy, fresh & savory, this salsa is a reliable party, game day favorite. Easy to make – one bowl.
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Why Is My Salsa Recipe Different
Years ago, I was served a black bean corn salsa at a game-day party. I loved the concept, but the flavor was bland. The beans and vegetables combo was good, but the salsa seemed to be missing the seasoning and depth that would bring everything together. So I put my Southwestern expertise to work testing different ingredients until I developed a version with the smoky Southwestern character I was looking for.
- Chipotle peppers in adobo bring a warm smoky heat, while Chimayo chile powder gives the salsa its distinctive Southwestern character.
- I also use red wine vinegar because its slightly sweet acidity brightens the beans, corn and vegetables without overpowering them.
I’ve made this corn and black bean salsa for years and those three ingredients are what make this salsa a Southwest version. Along with a texture of creamy black beans, crisp vegetables and sweet corn, it’s popular and makes regular appearances as my go-to party appetizer.
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Key Ingredients
- Fresh Tomatoes: If fresh Summer tomatoes aren’t available, use a variety of small grape tomatoes. They available year round, they’re firm enough to chop, and they deliver good flavor.
- Onion: I prefer red onion for this recipe. It’s sharp, crisp and peppery flavor doesn’t get lost in the strong flavor of the other ingredients.
- Chipotle Peppers and Adobo Sauce: These canned, smoked and sauced dried jalapeno peppers bring the smoky flavor of this salsa to the forefront. Deeply smoky, spicy heat, tangy, and slightly sweet.
- Red Wine Vinegar: I’m especially fond of using red wine vinegar. A vinegar made from fermented wine, it brings a robust, slightly fruity flavor profile to this salsa. Vinegar is commonly used in many recipes to brighten flavors.
- Mexican Oregano: Carries a completely different flavor profile from Mediterranean style oregano. With bold citrus and licorice notes, it’s simply better suited to compliment Southwestern dishes and adds an herbal depth.
- Chimayo Chile Powder : I use Chimayo chile powder because I love its earthy, distinctive chile flavor, and in my opinion it’s one of the best chile powders you can buy. It’s one of the ingredients that gives this salsa its Southwestern character.
Variations
This recipe is intended for your kitchen and your palate. Here are some suggestions to adjust seasonings once it’s mixed together.
- Make It Spicier: Grab a bottle of your favorite hot sauce. A few shakes will warm things up. Or add some more of the adobo sauce from the canned chipotle peppers and additional chile powder. Fine chopped Jalapeno pepper will kick up the heat.
- Make It Less Spicy: The main heat factor comes from the Chipotle Peppers in Adobo. Simply divide those measurements in half.
- Creamy: Just before serving, try adding diced Avocado.
- Too tart? Add a healthy teaspoon of sugar, diced mango or pineapple to add a sweet note.
- Make It Meaty: I like the idea of adding chopped grilled shrimp , and I’ve actually done so. About a quarter of a pound works well here.
Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.
How to Make Black Bean and Corn Salsa
- Step 1: Thaw the corn and drain and rinse the beans. Grab a large bowl and add all of the chopped vegetables, canned beans, frozen corn, oil, spices and the rest of the ingredients.
- Step 2: Use a large spoon to stir, mix and combine thoroughly. You can most certainly serve it immediately, but let it rest for about 30 minutes for best flavor.
Chef Lea Ann’s Tips For Success
- For best flavor, let the salsa rest for 30 minutes before serving.
- Practice those knife skills. Evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
- Black Beans: Use a brand of black beans that are very black in color. Goya is a good example. Some canned black beans can have a browner appearance.
- Completely Thaw The Corn: Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
- Sturdy Chip: This is a heavy hearty salsa, make sure and purchase sturdy tortilla chips that won’t break.
How To Serve It
- The traditional way to serve any salsa is with corn chips. White, yellow, scoop chips or even blue chips work well here.
- Think outside the chip bag. This salsa can be used as a topping,spooned over Mexican grilled chicken or grilled flank steak. Even my recipe for Shrimp Quesadillas.
- It’s a flavorful taco topping. Spoon this over taco meat seasoned with my Homemade Taco Seasoning.
- Mix a little Black Bean Salsa into your next tossed salad, to add a bit of fiesta.
- Breakfast: Stir some into scrambled eggs, or even use it to make your next omelette.
Pro Tip: Make a double batch and use it throughout the week for quick meal suggestions I’ve mentioned above.
Black Bean and Corn Salsa FAQ’s
I personally find that the flavor improves by sitting for awhile. 15 minutes, 30 minutes, a couple of hours or even made the day before. If making the day before, store in an air-tight container in the refrigerator. The vegetables will stay crisp and fresh.
If you have any leftovers, store in an air-tight container for up for 5 days. Tip: If you’ve added avocado, pick the pieces out. Avocado will turn an undesirable color.
It’s somewhat similar, But Texas Caviar routinely contains Black Eyed Peas. This recipe does not. And this recipe is a Southwestern salsa, rather than a Tex-Mex creation.
This salsa is fresh, uniquely Southwestern in nature, it’s delicious and absolutely perfect party food.
Explore More Southwestern Salsa Recipes
And don’t miss my category for Appetizer Recipes, you’ll find the most popular on my site for Hatch Chile Dip.
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Black Bean And Corn Salsa
Ingredients
- 1 Lime juiced
- ¼ Cup Cilantro Chopped
- 2 Tablespoons Olive oil
- 4 teaspoons Chipotle chile peppers in adobo canned, minced
- 1 teaspoon Adobo sauce from canned chipotles in adobo
- 3 Tablespoon Red wine vinegar
- 1 teaspoon Ground cumin
- 1 teaspoons Mexican oregano Dried
- ½ teaspoon New Mexico Chimayo Chile Powder or ancho
- 30 ounces Black beans canned, rinsed & drained
- 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
- 1 Cup Red onion chopped. Or sweet yellow onion
- 1 ½ Cups Cherry tomatoes Chopped
- 1 Cup Chopped green pepper
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or as a topping for grilled chicken or steak.
Notes
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- For best flavor, let the salsa rest for 30 minutes before serving.
- Practice those knife skills. Evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
- Black Beans: Use a brand of black beans that are very black in color. Goya is a good example. Some canned black beans can have a browner appearance.
- Completely Thaw The Corn: Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
- Sturdy Chip: This is a heavy hearty salsa, make sure and purchase sturdy tortilla chips that won’t break.
Nutrition
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Will probably make this for the Fourth. Have the tomatoes and jalapenos. Just need to corn from the FM! 🙂
Salsa looks delicious. I never thought about the impact of a little vinegar.