21 Day Shred

black bean and corn salsa recipe serves 8 low fat low calorie vegetarian view of top

Two words for this recipe: simple and delicious! I hope you love my recipe for Black Bean and Corn Salsa as much as I do! This recipe can be thrown together in 5 minutes and is the perfect addition to any Mexican dinner, or can easily stand on its own for a fast appetizer! I find myself making this quick, spicy side dish all the time! The best part about this recipe? Chances are you already have everything for this in your pantry! If you have any leftover salsa, give it a try as the base in my Skinny Avocado + Black Bean Enchiladas!

Black Bean and Corn Salsa

Prep time: 5 minutes

Cook time: 0 minutes

Yield: 8 servings

Serving size: 1/2 cup


  • 15 oz can black beans, drained + rinsed
  • 15 oz can yellow corn, drained + rinsed
  • ½ red onion, diced
  • 2 Tbsp lime juice
  • 1 tsp chili powder
  • ¼ cup fresh cilantro, chopped


  1. In a small bowl, add black beans, diced onions and corn. Toss slightly to mix ingredients.
  2. Add lime juice and chili powder to black bean mixture, and stir to coat all ingredients evenly.
  3. Add chopped cilantro to black beans and stir gently.
  4. Chill before serving.

Nutrition Information

Per Serving (1/2 cup):

Calories: 81

Fat: 1g

Carbohydrates: 15g

Fiber: 4g

Protein: 4g

Sugars: 3g

Sodium: 555mg

Vitamin A: 0%

Vitamin C: 4%

Calcium: 3%

Iron: 6%

WWP+: 2 points