My no cook corn black bean salsa comes together in about 10 minutes and is ideal for parties, tailgates, and holiday gatherings. Try it as a quick, crowd-pleasing appetizer.
Tailgating season is approaching, and while I’m enjoying baseball this summer, I’m also getting ready for football. I love both spring and fall for food—the fresh vegetables of spring and all the dips and appetizers in autumn.
With warm weather here in Chicago, I’ve been testing no-cook recipes because they keep the kitchen cool and let me spend more time with guests. When friends and family stop by, I prefer not to be tied to the oven or stovetop. These recipes free you up to socialize and still serve something delicious.
This no-cook corn black bean salsa is perfect for those moments: no cooking required and minimal prep. You don’t even need to fully thaw the corn before assembling the salsa, which makes it exceptionally fast.
No Cook Corn Black Bean Salsa
This is one of my favorite quick recipes because it’s so simple. Start by measuring the frozen corn into a large bowl and add the rinsed black beans. Set that aside while you chop the remaining ingredients—the corn will thaw while you prep.
Once everything is chopped, add the tomatoes, onion, garlic, cilantro, and seasonings to the bowl and stir to combine. The corn and beans will be chilled but ready to serve immediately, so there’s no need to wait for refrigeration unless you prefer it colder.
A couple of easy tips: dice the red onion about the same size or smaller than the tomatoes so the texture stays balanced, and if you’d like a milder salsa, use diced tomatoes without chiles instead of the ones with chiles.
No Cook Corn Black Bean Salsa
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10 minutes
10 minutes
Equipment
- Cuisinart Stainless Steel Chopper
- Garlic Press
- Knife set
Ingredients
- 2 cups frozen corn
- 29 ounces black beans, drained and rinsed
- 14.5 ounces petite diced tomatoes with chiles
- 1/2 cup red onion, diced
- 4 tablespoons chipotle chiles in adobo, diced
- 3 teaspoons garlic, finely minced
- 3/4 cup cilantro, chopped
- 1/8 cup apple cider vinegar
- 1/2 cup lime juice
- 1 tablespoon chile powder
- 1/2 tablespoon cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- In a large bowl, combine the corn and black beans and set aside. Chop the onion, garlic, and cilantro. Add the diced tomatoes, chipotle chiles, vinegar, lime juice, and spices to the bowl and stir well. Taste and adjust seasoning if needed. Serve immediately chilled or refrigerate briefly before serving if you prefer it colder.
Nutrition
Carbohydrates: 42.6 g |
Protein: 11.8 g |
Fat: 1.3 g |
Sodium: 671.2 mg |
Fiber: 12.6 g
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Looking for more dip ideas? Try my green onion dip or hot pimento cheese dip for other tasty appetizers to serve alongside chips or crackers.
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