Black Bean and Corn Salsa


This black bean and corn salsa recipe is incredibly simple to make and delicious in tacos or on top of grilled fish.

close up view of Black Bean and Corn Salsa with green peppers, tomatoes, red onion, and cilantro, in a blue bowl, against a yellow background
Prep Time:
25 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins


  • 4 (15 ounce) cans black beans, rinsed and drained

  • 1 (16 ounce) package frozen corn, thawed

  • 1 yellow bell pepper, diced

  • 1 orange bell pepper, diced

  • 1 green bell pepper, diced

  • cup olive oil

  • ¼ red onion, finely chopped

  • 2 tablespoons red wine vinegar

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon minced garlic

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • ¼ teaspoon hot sauce, or to taste


  1. Stir black beans, corn, yellow, orange, and green bell pepper, olive oil, red onion, red wine vinegar, balsamic vinegar, apple cider vinegar, garlic, cilantro, salt, cumin, and hot sauce together in a non-reactive container. Chill in the refrigerator overnight.

Nutrition Facts (per serving)

115 Calories
9g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 115
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 7%
Sodium 150mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 1g
Vitamin C 43mg 216%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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