Fresh Black Bean and Corn Salsa

Total Time
Prep 20 mins
Cook 0 mins

There are a lot of black bean and corn salsa recipes, but I think this one is the freshest tasting salsa because of the frozen corn and that the corn is still frozen when you add it to the salsa.

Ingredients Nutrition

  • 2 (16 ounce) cans black beans, rinsed
  • 1 (24 ounce) packagefrozen white and yellow corn
  • 1 (1 ounce) package taco seasoning mix
  • 12 cup very finely chopped red onion
  • 12-1 very finely chopped jalapeno
  • 2 -3 large tomatoes, chopped
  • 1 bunch cilantro, chopped very fine
  • 2 limes, juice of
  • 2 avocados (optional)


  1. First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together.
  2. Then prepare and add the other ingredients and mix gently.
  3. The corn will help keep the salsa cool while you are taking it where ever it needs to go.
  4. I try to make 2 or 3 hours ahead so the taco mix can do it's thing.
Most Helpful

Just realized I hadn't rated this yet...whoops! Originally I made this for one of our "girls' weekends"...didn't use the avocados because we also had made guacamole. It was a huge hit! Everyone loved it. I've made it many times since then...with and without the avocado. Its great either way. I love it! Thanks so much for posting!

rbrynsaas April 11, 2010

I've made this twice, now, and we love it. The first time I made it, I followed the recipe exactly, except I used jalapeno slices in a jar since I had them. It was really good. The second time I only had one small tomato, so I used it, then added a cup of the fresh salsa from Sam's Club. That's pretty spicy, so I did not add the jalapeno. Even better! Haven't tried it with the avocado, yet, but would love to try it. It is very Weight Watchers Point friendly, only about 3 points per cup.

Dawna E. May 26, 2008