Easy Black Bean and Corn Salsa

Fresh and festive this Black Bean and Corn Salsa with tomatoes, onions and avocado is the perfect snack for a party. 

Add a little vinaigrette dressing and crunchy tortilla chips to scoop up bites of this easy bean and corn salad recipe. 

Close up of chopped fresh veggies in a black bean and corn salad with a light dressing.

If you like this recipe you may also enjoy our Fiesta Corn Dip with Cream Cheese.

Black Bean and Corn Salsa Recipe

Fresh, salty tortilla chips loaded with corn and black beans surrounded by other veggies in a light dressing is colorful and tastes delicious! Just like our Potato Chip Dip, this salsa is so scoopable and fun to eat.   

Using a can of black beans, a can of corn, fresh cherry or grape tomatoes, avocados and a sweet onion marinated in a little red wine vinaigrette dressing has just the right balance of flavors to create the best cold black bean and corn salsa recipe! This appetizer dip recipe is perfect to share with friends on movie night, at a small group or while catching up on life.

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The flavors are so bold and festive just like in our cold Cranberry Jalapeño Salsa.  I love how chopped up veggies allow so many different flavors to blend together in every bite!

Black bean and corn salsa in white bowl on plate with tortilla chip scoops.

Complimentary appetizers with fresh flavors are Bell Pepper DipMarinated Tomatoes, and Carrot Salad with Celery and Mangos.

Also Called Black Beans and Corn

A friend that lives in the southwest shared this recipe with me.  The original recipe calls for a big batch and two cans of everything and a 7 Seas Salad Dressing.  I haven’t seen 7 Seas Salad Dressing in several years, so I just choose a red wine vinaigrette in whatever brand is in stock.  

My friend Melody also shared the pro tip to rinse the black beans until there are no more bubbles to help make them less gassy.  She also chooses lower sodium beans to help make the recipe a little more healthy.  

Her recipe was simply named “Bean Dip.”   That name doesn’t do justice to the beauty and bold flavors contained in each bite.  

Tortilla chip scooping a fresh and festive salsa made with corn and black beans and other fresh ingredients with a southwest flair and a light red wine vinaigrette to finish the salad off.

We love making this dip to help use the abundance of cherry tomatoes that are garden is producing.  When we have lots of tomatoes we add more to the dip.  It’s very easy to adjust the amount of any ingredients in this dip and it still tastes great!

Ingredients Needed

  • Black beans – if using a can drain and rinse
  • Corn – drain before adding to the salsa
  • Small Tomatoes – we like grape or cherry
  • Avocado – choose one that is tender, but not too soft
  • Onion – sweet onion is our preference, but yellow onion or white onion also works
  • Vinaigrette – red whine vinaigrette is our preference, but a light vinegar based dressing works fine.
Ingredients to make a salsa are black bean, cherry tomatoes, whole kernel corn, avocado, chopped onions and vinaigrette dressing.

How to Make Black Bean and Corn Salsa

  1. Drain and rinse black beans until there are no more bubbles. 
  2. Drain corn, it is not necessary to rinse. 
  3. Once excess liquid is drained pour beans and corn into a mixing bowl.
  4. Chop avocado and onion. Quarter tomatoes.  Add to bowl.  
  5. Pour dressing over veggies and stir until mixed well.  
Hand with tortilla chip scooping in black bean and corn mixture.

Step By Step Instructions

Chop the veggies and rinse the beans.

The tomatoes and onions can be prepped a day or two ahead of time, but wait to add the avocado until a couple hours before serving.

Silver mixing bowl with piles of black beans, corn, onions, avocado and chopped tomatoes on a wooden counter.

Pour dressing over the salad.

Black bean and corn salsa recipe in a bowl surrounded by other chopped fresh veggies like onion, tomatoes and avocado coated with a light dressing ready to mix up in a silver bowl on a wooden counter.

Gently toss the ingredients together.

Overhead view of a mixing bowl with a spatula stirring together a delicious corn and black bean salsa recipe on a wooden counter top.

Cover and refrigerate for about two hours before serving for best result.

Close up on black beans, corn, avocado, tomatoes, onions and red wine vinaigrette dressing.

Enjoy as soon as possible and store leftovers covered tightly in the refrigerator.

Recipe Tips and Tricks

  • Dip tastes great immediately after being mixed up, but it tastes even better when the veggies have marinated in the dressing for at least an hour. 
  • Check the label and ingredients section on your can of black beans,  ours can read cooked black beans which means they do not need to be cooked
  • Beans are difficult to rinse inside the can, use a strainer to get a good quick rinse done in the beans
  • A can of yellow and white corn can easily be substituted for yellow corn which is easier to find and maybe a bit cheaper.  
  • Store leftovers in the refrigerator for 1 to 2 days. The avocado will begin to brown and will continue to over ripen the longer the black bean and corn salad is stored.
White serving bowl filled to the brim with fresh black bean and corn salsa resting on another plate loaded with tortilla chips on a blue and white napkin.

The only thing that would make this dip more fun would be enjoying it on the River Walk in San Antonio!

Other Easy Dip Recipes:

Salsa made of black beans, corn, cherry tomatoes, avocado and onions with a white handle sticking out.

Black Bean and Corn Salsa

Servings 10 people
Author: Jennifer
Fresh and festive this Black Bean and Corn Salsa with tomatoes, onions and avocado is the perfect snack for a party. 
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes


  • 15 ounce can black beans drained and rinsed
  • 15 ounce can yellow and white corn drained
  • 1/2 pint cherry tomatoes quartered
  • 1 avocado chopped
  • 1/2 sweet onion chopped
  • 3/4 cup red wine vinaigrette dressing


  • Drain beans and rinse well. Drain corn. Pour into a mixing bowl.
    15 ounce can black beans, 15 ounce can yellow and white corn
  • Quarter tomatoes, chop avocados and onion. Add to mixing bowl.
    1/2 pint cherry tomatoes, 1 avocado, 1/2 sweet onion
  • Pour dressing over vegetables and stir well. Store in the refrigerator.
    3/4 cup red wine vinaigrette dressing


  • Dip tastes great immediately after being mixed up, but it tastes even better when the veggies have marinated in the dressing for at least an hour. 


Calories: 181kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 181mgPotassium: 427mgFiber: 6gSugar: 5gVitamin A: 263IUVitamin C: 11mgCalcium: 23mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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One Comment

  1. 5 stars
    Delicious colorful snack that’s easy to make. Nice to eat tortilla chips with something other than queso!

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