Black Bean Sweetcorn Salsa

Black Bean Sweetcorn Salsa


35 people made this

About this recipe: 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.


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 (1)


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

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