Tex-Mex Black Bean and Corn Salsa with Tortilla Chips

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant and zesty salsa bursting with black beans, sweet corn, and fresh vegetables, perfect for dipping or topping your favorite Mexican dishes. This Latin American-inspired recipe (vegan, gluten free), ready in about 10 minutes, turns black beans, drained and rinsed, fresh corn kernels, red bell pepper, diced 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 150 calories and feeds 6, 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.

Prep: 10 min Serves 6 Latin American cuisine 150 cal/serving

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Ingredients

1 1/2 cups black beans, drained and rinsed
1 cup fresh corn kernels
1/2 cup red bell pepper, diced
1/4 cup green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
3 tbsp fresh lime juice
2 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 bag (about 12 oz) tortilla chips

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Instructions

Step 1: In a medium bowl, combine 1 1/2 cups drained and rinsed black beans, 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup thinly sliced green onions, 1/4 cup chopped fresh cilantro, and 1 minced jalapeño (seeded for less heat).
Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
Step 3: Pour the dressing over the bean and vegetable mixture and toss gently until everything is evenly coated.
Step 4: Cover and refrigerate the salsa for at least 30 minutes to allow flavors to meld.
Step 5: Serve chilled or at room temperature with 1 bag (about 12 oz) tortilla chips for dipping or as a topping for tacos and burritos.