Half-and-Half Black Bean and Corn Salsa

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A vibrant, fresh salsa combining half the usual amount of black beans with sweet corn and zesty lime for a lighter, refreshing dip. This Mexican-inspired recipe (vegetarian), ready in about 10 minutes, turns black beans, corn kernels, red bell pepper into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 90 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup canned, drained and rinsed black beans
• 1/2 cup fresh or frozen, thawed corn kernels
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/2 small, seeded and minced (optional) jalapeño

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup drained black beans, 1/2 cup corn kernels, 1/2 cup finely diced red bell pepper, and 1/4 cup finely diced red onion.
2. Step 2: Add 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 tbsp olive oil, stirring gently to mix all ingredients evenly.
3. Step 3: Season with 1/2 tsp salt, 1/4 tsp ground cumin, and 1/2 minced jalapeño (if using). Let the salsa rest at room temperature for 15 minutes to allow flavors to meld before serving with chips or as a topping.