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Served as an appetizer with chips or as a fresh summer salad, everyone loves 3 Pepper Black Bean and Corn Salsa! Full of black beans, corn and peppers!
I still remember the first time I saw black bean and corn salsa on a restaurant menu. We had just moved to Kansas. Having lived in Texas, I was already a salsa addict. When we talked to the bartender, I decided whatever it was, it didn’t sound good to me. My husband decided otherwise. Having it on the table, I tried it and promptly said it was my favorite salsa ever. It still is.
There are so many ways to make Black Bean and Corn Salsa, but today I’m sharing my favorite – a 3 pepper version. In addition to the black beans, corn, onion, and tomatoes you see in a regular salsa, I’ve thrown in 3 peppers. My recipe used the traditional jalapeño, but also fire roasted green chiles, and sweet cherry peppers. I love the tang and heat differences between all 3 of these peppers. I think if you like black bean and corn salsa, you’ll flip for my 3 pepper black bean and corn salsa!
I tend to eat my salsa on chips, but 3 Pepper Black Bean and Corn Salsa goes perfect with grilled chicken, fish tacos, or pork chops. You can add it to a bed of lettuce for a simple salad, or just scoop it with a spoon. I love that the black beans add that little bit of protein. I usually make a large batch, and can eat it over several days for an easy lunch, or a quick snack. Since it’s gluten free, and I sometimes have a hard time finding quick snacks, this is something I love to keep on hand.
There are so many ways to vary this simple go to recipe. If you’re looking to mix things up a bit, here are some ideas:
Easy Additions to Black Bean and Corn Salsa
- Red and Green Bell Peppers, Poblano Peppers, Hatch Chiles
- Italian Dressing, Balsamic Vinegar, Ranch Dressing, or Red Wine Vinegar
- Cream Cheese
- Chopped Grilled Chicken
- Feta Cheese
3 PEPPER BLACK BEAN AND CORN SALSA
For the Salsa:
- 1 15 oz can whole kernel sweet corn. Drained well.
- 2 15 oz cans black beans. Drained well.
- 1/4 – 1/2 of a large red or yellow onion run pieces under water if too pungent
- 1/4 cup chopped fire roasted green chiles
- 1 fresh jalapeño seeded and finely chopped
- 1/4 cup chopped sweet cherry peppers seeds and stems removed
- 1 medium to large tomato chopped
- 1/8 – 1/4 cup chopped cilantro or none if not a fan
- Juice of 1 lime
- 1 tsp salt
To roast the corn:
- After draining the corn and allowing it to dry, heat 1 TBSP olive oil in a non-stick skillet on medium -high heat. Once warmed and ready to go, place corn in skillet. Continue to cook, stirring often. Your house will begin to smell like popcorn. Using a spoon, mix your corn and allow the kernels to brown. Don’t over cook. Once both sides are nicely browned, remove from heat.
- In a large bowl, combine the beans and cooled corn (roasting is optional). Next, add in the tomatoes, all 3 peppers, black beans, onion, cilantro and lime. Stir really well.
- Add salt, and mix again very thoroughly. Taste. You might need to add more salt. It is better to slowly add it in batches, than to try to add all at once. Stir some more.
- Place in the refrigerator and allow the flavors to mix together, at least an hour before serving.
Have you tried Black Bean and Corn Salsa? What do you like to add to yours?
Leave me a comment and let me know!
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