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Black Bean and Corn Salsa

Rated as 4.77 out of 5 Stars

"This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken."
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8 h 25 m servings 115
Original recipe yields 16 servings


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

Nutrition Facts

Per Serving: 115 calories; 9.3 8.2 1.2 0 150 Full nutrition

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I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh ...

Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn inste...

I served this in a baked toritlla bowl, with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.

This is super quick and easy and healthy! I sauteed all of the veggies and added green chiles. Great recipe to make big batches of and portion it out for snacks at work! Also a FANTASTIC filling...

Really phenomenal. I was hesitant at first about all the different kinds of oils and vinegars going into it, but it really all comes together. The normal recipe barely fit in my largest mixi...

GREAT flavor! Yeah, the oil can be cut back to taste, and I like a lesser bean-to-corn ratio, so I only used to cans of beans and a full can of corn. But it's awesome as is.

wonderful! i thought i love Pampered chef's version of confetti but this is better. more of a kick! making this for my daughters wedding reception as the color scheme is black red and white and ...

Great salsa! I was going to double it, but then I realized that 16 servings IS A LOT OF SALSA! The only thing I adjusted was the black beans. I used 3 cans, and it worked out perfectly. Fair ...

Very good! I only had green bellpepper on hand and it was still delicious. Reduced the oil as suggested by others. Thanks for sharing this recipe I am sure this one will be used many times.