Spicy Black Bean And Corn Salsa

Perfect for chips, burritos, and even as a side.

There are few salsas as versatile as a black bean and corn salsa. Sure, it makes a terrific chip dip and a burrito or quesadilla is made all the better with it. But it’s also hearty enough to be used as a side dish for any Mexican meal. Try it, too, mixed with eggs for a spicy scrambled eggs or omelette. Spice this recipe up even more by opting for serrano peppers over jalapeño.

Black Bean And Corn Salsa

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Prep Time 10 mins
Total Time 10 mins


  • 1 can black beans 15 ounces, drained
  • 1 can corn 15 ounces, drained
  • 2 jalapeño peppers seeds removed and diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup red onions diced
  • 2 tablespoons cilantro chopped
  • 1/4 cup olive oil
  • Salt and pepper


  • Mix all ingredients in a bowl.
  • Chill for 30 minutes prior to serving for best flavor.


To increase the heat, substitute in serrano peppers for the jalapeño peppers.


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UPDATE NOTICE: This post was updated on September 5, 2019 to include new content. It was originally published on February 15, 2015.