Name: Black Bean and Corn Salsa with Tortilla Chips Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 (15-ounce) can black beans (drained and rinsed); 1 cup corn kernels (fresh, canned, or thawed frozen); 1 cup cherry tomatoes (diced); 1/4 cup red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 1 jalapeño (seeded and finely diced); 1 avocado (diced); juice of 2 limes; 1 tablespoon olive oil; 1/2 teaspoon ground cumin; salt and black pepper to taste; tortilla chips

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Bursting with fresh flavors, vibrant colors, and a delightful mix of textures, Black Bean and Corn Salsa with Tortilla Chips is the instant party-starter you’ll crave all year long. Whether you need a crowd-pleasing appetizer or a quick, healthy snack, this dish brings pantry staples and seasonal produce together in the most satisfying way. Each scoop is bright with lime, creamy from avocado, and layered with just the right amount of spice, making it utterly irresistible on a tortilla chip (or even by the spoonful).

Black Bean and Corn Salsa with Tortilla Chips Recipe - Recipe Image

Ingredients You’ll Need

The secret to this salsa’s magic is its balance of simple, ultra-fresh ingredients. Each one does its part, whether adding creaminess, crunch, or a punch of flavor. Start with the basics, and feel free to tweak based on what’s in your fridge or what you love most!

Black Beans: Provide hearty texture, fiber, and plant-based protein, so the salsa is both satisfying and nutritious.
Corn Kernels: Sweet, juicy bursts that pair beautifully with beans; use fresh corn for peak season, or canned/frozen any time.
Cherry Tomatoes: Add vibrant color and tangy juiciness; their sweetness balances the spice.
Red Onion: Gives crunch and bold, zesty flavor that brightens up the whole bowl.
Fresh Cilantro: Herbal freshness that instantly gives the salsa that classic, Mexican-inspired flair.
Jalapeño: Seeds out for gentle heat, or leave some in for a fiery kick that wakes up your taste buds.
Avocado: Creamy, dreamy cubes add richness and mellow out the lime and spice.
Lime Juice: Zippy and refreshing, it ties all the flavors together and keeps everything tasting lively.
Olive Oil: Just enough for silkiness and flavor, helping the salsa ingredients meld together.
Ground Cumin: Warm, earthy notes give the salsa a subtle, savory background.
Salt and Black Pepper: The essential seasoning duo that enhances every single ingredient.
Tortilla Chips: A perfectly crispy, salty vehicle for scooping up every bite of the Black Bean and Corn Salsa with Tortilla Chips.

How to Make Black Bean and Corn Salsa with Tortilla Chips

Step 1: Prep All Your Ingredients

Dice the cherry tomatoes, finely chop the red onion and cilantro, and carefully dice the jalapeño (removing seeds if you prefer less heat). Drain and rinse the black beans, and if using fresh corn, give it a quick steam or grill for extra flavor. Prepping everything before you mix makes the process smooth and keeps the salsa fresh and crisp.

Step 2: Mix the Base

In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño. This colorful medley is where the Black Bean and Corn Salsa with Tortilla Chips begins to take shape, and you’ll instantly see how gorgeous it looks together!

Step 3: Add the Avocado

Carefully dice your avocado and gently fold it in. Adding the avocado at this stage helps it keep its shape and pop throughout the salsa. Its creamy green cubes mingle with the other ingredients, adding richness that makes every chipful extra satisfying.

Step 4: Dress the Salsa

Drizzle the lime juice and olive oil all over, then sprinkle in the ground cumin, salt, and black pepper. Using a spatula or large spoon, gently toss everything together so the lime and spices coat each bite without mashing the ingredients. If you love a little extra zing, now’s the time to add a splash of red wine vinegar or a dash of hot sauce.

Step 5: Let the Flavors Meld

Cover the bowl and let the salsa rest for at least 15 minutes (longer if time allows). This short wait gives the flavors time to marry and mellows the bite of the onion and jalapeño. It might be tempting to dig in right away, but patience rewards you with a salsa that’s even more vibrant and delicious.

Step 6: Serve with Tortilla Chips

Right before serving, give your Black Bean and Corn Salsa with Tortilla Chips a quick taste and adjust seasoning if necessary. Grab a platter of sturdy tortilla chips and invite everyone to dig in!

How to Serve Black Bean and Corn Salsa with Tortilla Chips

Garnishes

A little extra flourish goes a long way! Sprinkle an extra handful of chopped cilantro across the top, or tuck in a few slices of fresh jalapeño for a pop of color and heat. For a special finish, zest a bit of lime over the bowl right before serving to make those citrus notes sing.

Side Dishes

While Black Bean and Corn Salsa with Tortilla Chips steals the show on any table, it pairs beautifully with simple sides. Think a platter of sliced fresh veggies, a bowl of guacamole, or even a tangy slaw. If you’re making a meal out of it, serve alongside grilled chicken, shrimp tacos, or quesadillas for a festive spread.

Creative Ways to Present

Turn your Black Bean and Corn Salsa with Tortilla Chips into an eye-catching centerpiece by serving it in a hollowed-out bell pepper or as individual mini-cups for easy, portable snacking. Layer it in a trifle dish for a bright, party-ready dip, or scoop it onto crispy tostada shells for an appetizer that’s equal parts pretty and practical.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra salsa, store it in an airtight container in the refrigerator. Because the lime juice helps keep everything fresh, your Black Bean and Corn Salsa with Tortilla Chips will stay tasty for up to 24 hours. It’s normal for the avocado to soften and some juices to collect at the bottom — just give it a gentle stir before serving again.

Freezing

Freezing isn’t ideal for this salsa, especially with the avocado included, as it can change texture and become mushy. If you’d like to freeze a batch, simply leave out the avocado and fresh tomatoes, adding them fresh after thawing when you’re ready to enjoy that Black Bean and Corn Salsa with Tortilla Chips flavor.

Reheating

No reheating needed — in fact, this salsa is best enjoyed chilled or at room temperature. If it’s just out of the fridge, let it sit for 10–15 minutes to lose its chill and let the flavors bloom again before serving with your favorite tortilla chips.

FAQs

Can I make Black Bean and Corn Salsa with Tortilla Chips ahead of time?

Absolutely! You can mix everything except the avocado up to a day ahead and keep it in the fridge. When you’re ready to serve, simply add the avocado for the best texture and color. This makes party prep a breeze!

What can I substitute for cilantro if I don’t like it?

If you’re not a fan of cilantro, try using fresh parsley instead. It’ll still add green freshness to your Black Bean and Corn Salsa with Tortilla Chips, but with a milder flavor that works beautifully in this dish.

Is this salsa spicy?

The heat level is mild with just one jalapeño (seeds removed), but you can easily adjust the spice to your liking. Leave in some seeds for more kick, or add a splash of your favorite hot sauce for a fiery twist.

What’s the best kind of tortilla chips to use?

Choose sturdy, thick tortilla chips so you can scoop up generous amounts of Black Bean and Corn Salsa with Tortilla Chips without them breaking. For extra fun, pick chips in different colors or shapes to match your party vibe!

Can I add other veggies or fruits?

Absolutely! Try diced mango, pineapple, or red bell pepper for a fruity, colorful variation. Chopped cucumber, radish, or even a handful of corn roasted with smoked paprika all add new layers to your Black Bean and Corn Salsa with Tortilla Chips.

Final Thoughts

If you’re looking for a quick, festive, and healthy appetizer, Black Bean and Corn Salsa with Tortilla Chips will absolutely deliver. It brings people together and disappears fast every single time. Give it a try and watch your guests come back for just “one more” scoop!

Black Bean and Corn Salsa with Tortilla Chips Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Black Bean and Corn Salsa with Tortilla Chips is a vibrant and zesty appetizer that’s perfect for any gathering. The combination of black beans, corn, tomatoes, and avocado creates a refreshing salsa that pairs beautifully with crispy tortilla chips. It’s quick to prepare and bursting with flavor, making it a crowd-pleaser for parties or a tasty snack for any time.

Ingredients

Scale

Black Bean and Corn Salsa:

1 (15-ounce) can black beans (drained and rinsed)
1 cup corn kernels (fresh, canned, or thawed frozen)
1 cup cherry tomatoes (diced)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1 jalapeño (seeded and finely diced)
1 avocado (diced)
juice of 2 limes
1 tablespoon olive oil
1/2 teaspoon ground cumin
salt and black pepper to taste

For serving:

tortilla chips

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Instructions

In a large bowl, combine the black beans, corn, tomatoes, red onion, cilantro, jalapeño, and avocado. Drizzle with lime juice and olive oil, then sprinkle in cumin, salt, and pepper.
Gently toss everything together until evenly coated. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
Serve with tortilla chips.