Black Bean Salsa – with canned, fresh, and frozen options

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Black Bean Salsa - with canned, fresh, and frozen options - get the recipe at

Black beans, corn, tomatoes and spicy peppers are the heart of the forever popular Black Bean Salsa. It disappears almost as fast as I can make it every single time.

Is there anyone left who does not have a version of this recipe tucked away? I remember tasting a black bean salsa for the first time at least a dozen years ago. I loved it from the very first bite and almost embarrassed myself by the amount of it I happily devoured.

Time hasn’t diminished my love of  corn and black bean salsa, if anything it has made it stronger. I’ve made versions of this black bean salsa with fruit and it’s delicious over chicken and fish.

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This recipe gives you several different options, adapting the recipe for use with canned or fresh tomatoes and corn, making it easier to enjoy this salsa year round.  This is one of the most popular and most highly adaptable party, snack, and every-night-of-the-year foods you can make.

Classic Black Bean Salsa with options for canned or fresh ingredients! get the recipe at

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Black Bean Salsa – with canned, fresh, and frozen options

5 from 1 vote
Servings: 12 servings


  • 1 14-ounce can black beans, drained and rinsed
  • 1 14-ounce can crisp yellow corn, drained *
  • * OR substitute 3 ears worth of cooked fresh corn kernels removed OR 1 ½ cups frozen corn
  • 1 10-ounce can Hot Rotel diced tomatoes with habaneros **
  • ** OR substitute 1 cup fresh tomatoes and 1-2 tablespoons finely diced habaneros
  • 6 medium-sized fresh tomatoes diced, approximately 2 cups worth
  • ¼ - 1/3 cup chopped fresh cilantro
  • 4 green onions sliced thin
  • 1 tablespoon fresh lime juice about 1 large lime's worth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Tortilla chips for serving


  • Combine all the ingredients in a bowl with a tight fitting lid. Stir to combine, taste the salsa, and adjust the salt, pepper, and lime as desired. Cover tightly with a lid and refrigerate until ready to serve. Serve with tortilla chips. Enjoy!


This salsa can be made entirely with canned tomatoes, but it is my preference to add at least half fresh tomatoes to this recipe. The fresh tomatoes make a world of difference in the overall flavor and in the peak of tomato season, I especially love it with all fresh tomatoes. Feel free to adapt the recipe however it will fit your style best.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

ONE YEAR AGO: Fresh Corn Dip with Bacon, Avocados, and Tomatoes
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FOUR YEARS AGO: Hawaiian Muffins

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      I’m honestly not familiar with all of the canning protocols. My “guess” is that yes, you can pressure can this recipe. I don’t think there is anything in it that would cause a problem. However, I’m not certain it’s liquid enough for that to work. Sorry I can’t be more helpful!

  1. Regina says

    1/3 cup oil juice of a lime and 1/2 pack of Taco seasoning combine makes a good dressing . I make it in a separate bowl so I can adjust the ingredients.