This Bean Corn Salsa is always a hit at parties. It’s prefect with tortilla chips! You can even serve it as a side dish, over lettuce as a salad, or stuff it into a tortilla and call it tacos! Using pantry staples, it’s ready in just 15 minutes, is incredibly versatile, and so delicious!
There are three different kinds of beans and six different vegetables in this hearty, healthy dip. You know what that means? Tons of protein, tons of fiber, tons of vitamins and minerals.
This recipe makes a lot, making it a fabulous dish to bring to BBQs, picnics, potlucks, and parties of all kinds.
Ingredients you need
Beans ~ I use a combo of black beans, kidney beans, and pinto beans in this bean corn salsa. You can use all black beans or all pinto beans if you prefer.
Love beans? Don’t miss these other easy vegan bean recipes:
- Crunchy Black Bean Baked Mini Tacos
- Awesome Kidney Bean Salad
- Simple Black Bean Soup
- Quick and Easy White Bean Salad
- Vegan Refried Beans
- Vegan Taco Salad
- Spicy Bean Burgers
Corn ~ Fresh corn cut from the cob in the summer is the best, but I use thawed, frozen corn to easily make this recipe all year. Drained canned corn may be used, as well.
Onion ~ I like red onion in this bean corn salsa. It’s nice and crisp and a bit sweeter than a white or yellow onion. But, any type of onion will work. You could even use shallots.
Peppers ~ A bell pepper for sweetness and crunch and a jalapeño pepper for flavor and mild heat. Any color bell pepper will do. If you like spicy heat, add an extra jalapeño and leave in the ribs and seeds.
Tomatoes ~ I like grape tomatoes in this recipe. They’re juicy and sweet and easily halved or quartered to fit in perfectly. Grape tomatoes, chopped roma tomatoes or any diced fresh tomatoes can be used.
I don’t recommend canned diced tomatoes for this fresh bean corn salsa recipe.
Avocado ~ Avocado brings creamy texture and healthy fats. If you don’t plan on eating the salsa right away, leave it out until right before serving.
Cilantro ~ I love fresh chopped cilantro, but I know it’s a controversial herb. If you dislike it, leave it out.
Spices ~ Smoked paprika and cumin bring just a hint of flavor while still letting the beans and fresh produce shine. Of course, salt and pepper enhance all the flavors, too. Add more or less based on your tastes.
Extras ~ Diced raw zucchini, a few dashes of hot sauce, or a sliced green onions can all be added if you like.
How to make the recipe
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
Drain and rinse the canned beans and add them to a large mixing bowl (1).
Add the corn, onions, spices, salt and pepper (2), and mix well to combine (3).
Add the diced bell pepper, jalapeño pepper and minced garlic (4).
Add the tomatoes, avocado, cilantro, and lime juice (5), and mix well to combine (6).
Taste and adjust seasoning as necessary. Add an extra pinch of salt or squeeze of lime, if needed.
How to serve
The best way to serve this bean corn salsa is with tortilla chips for scooping it all up. I like the ones shaped like a tiny bowl to hold all the goodness.
Crackers or pita chips would also work. Or if you want to get really healthy, endive leaves make a great scoop, too.
This hearty salsa could be tossed with lettuce as a salad, which I have done on numerous occasions. You don’t even need a dressing because the bean salsa is packed with so much flavor.
Stuff it into a tortilla as tacos or burritos or pile it high on baked tostada shells, dollop a big scoop over a baked potato, or melt some shredded vegan cheese over tortilla chips and sprinkle the bean corn salsa on top for a big plate of loaded nachos!
Or skip all that and just eat it with a spoon as a side dish.
Storage and freezing
This 3 bean salsa will keep in the fridge in an air-tight container for 3 to 4 days.
I do not recommend freezing this recipe.
Pro tips for success
~ Drain and rinse the canned beans really well.
~ Use fresh corn cut from the cob in the summer months.
~ Chop the tomatoes, peppers, and avocado into a similar size dice.
~ Taste and adjust the seasonings to your tastes.
~ If you aren’t eating the bean corn salsa right away, leave out the avocado and add it in right before serving.
~ Allowing the flavors to meld in the fridge for 20 to 30 minutes will make this dish more flavorful, although it can certainly be eaten right away.
Bean salsa is a chunky salsa typically made with cooked beans, peppers, tomatoes, onions, and sometimes corn like the recipe featured here.
As written, this bean corn salsa is not spicy. However, if you like spicy heat, feel free to add an extra jalapeño pepper and leave in the ribs and seeds. You can also add a serrano pepper instead of, or in addition to, the jalapeño. A pinch of cayenne or a few dashes of hot sauce can be added as well.
I don’t recommend freezing this bean corn salsa. The texture of the tomatoes and avocado will change upon thawing. If you have leftovers, use it in tacos, burritos, nachos, salads, as a topping for baked potatoes, or mix it with rice for a burrito bowl. You can also cut in the recipe in half if you are feeding just a few people.
More vegan dip recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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3 Bean Corn Salsa
- 1 can (15 oz) kidney beans rinsed and drained
- 1 can (15 oz) black beans rinsed and drained
- 1 can (15 oz) pinto beans rinsed and drained
- 1 ½ cups cooked corn fresh, frozen, grilled – your choice
- ½ red onion diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 sweet red bell pepper seeded and diced
- 1 jalapeño pepper ribs and seeds removed, diced
- 1-2 clove(s) garlic minced
- 8 ounces grape tomatoes halved or quartered
- 1 avocado diced
- ½ cup cilantro chopped
- Juice of 2 limes about 3-4 tablespoons
- Place all the beans, corn, onion, spices, salt, and pepper in a large bowl. Toss well to combine.
- Add the bell pepper, jalapeño pepper, minced garlic, tomatoes, avocado, and cilantro. Squeeze in the lime juice. Stir well to combine.
- Taste and adjust seasoning as needed. Add a pinch more salt or another squeeze of lime juice.
- Eat immediately or cover the bowl and set it in the fridge to let the flavors meld for about 20 to 30 minutes.
- Serve with tortilla chips.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.