Black Bean Sweetcorn Salsa

    8 hours 25 min

    An easy to make and flavour black bean and sweetcorn salsa, that doubles as a delicious bean salad. Serve as is, with tortilla chips for dipping, or use to top a Southwest-inspired fish dish. Simple and delicious! You can use fresh sweetcorn if it is in season.

    35 people made this

    Serves: 16 

    • 4 (400g) tins black beans, rinsed and drained
    • 1 yellow pepper, diced
    • 1 orange pepper, diced
    • 1 green pepper, diced
    • 1/2 red onion, finely chopped
    • 500g frozen sweetcorn kernels, thawed
    • 150ml olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1 tablespoon chopped fresh coriander
    • 1 tablespoon minced garlic
    • 1/4 teaspoon hot sauce, or to taste

    Prep:25min  ›  Extra time:8hr chilling  ›  Ready in:8hr25min 

    1. Stir the black beans, yellow pepper, orange pepper, green pepper, red onion, sweetcorn, olive oil, red wine vinegar, balsamic vinegar, cider vinegar, salt, cumin, coriander, garlic and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

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    Reviews in English (65)


    This is a really nice salsa. I think a finely diced jalapeno or other hot chili would be the perfect addition to this dish. Light and refreshing, perfect for a summer BBQ.  -  05 Mar 2015


    I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh lime juice for a little more moisture. Happy cooking!  -  15 Jul 2010  (Review from Allrecipes US | Canada)


    Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow.  -  17 Apr 2011  (Review from Allrecipes US | Canada)