Corn and Bean Salsa 2

No! Don’t run. Honestly. I know a salsa without tomatoes may seem a little odd and unappealing, but I kid you not – I’d take this concoction over a tomato-based salsa any day. This medley of flavours is savory and, I’ll admit, unexpected.

I’ve never been a fan of corn in salsa to begin with, so the first time I was asked to try this, I cringed. But, I have a rule as a “self-proclaimed foodie”: You can’t hate what you haven’t ate! That’s actually really bad English, and I should probably rephrase that sometime.

A lot of people raise their brows when served this Black Bean and Corn Salsa because they are, of course, expecting your typical salsa roja or pico de gallo. You know, tomato-based. Some folks have even suggested that this be referred to as a Black Bean and Corn Salad, but to that I raise MY brow – I wouldn’t eat this with a fork as a side dish!? It’s for tortilla chips, bro! But, because I strive to be informed, I did some research (research meaning I read a Wikipedia article for 2 minutes), and based on my findings, this is a what is referred to as a…corn salsa. Unreal.

So, salsa it is.

With the aforementioned in mind, people are pretty dubious about this dish at first glance – especially all of the picky eaters I know like my Pops and my husband. Interestingly enough, and to my surprise, even THEY enjoyed this salsa. It is insanely flavorful, crunchy, fresh, and incredibly addicting. I like to serve it with the Tostitos Scoops – it just makes sense.

*NOTE: I like to make this the day before I plan on serving it. It allows the flavors to set and it’s just so gosh darn good the next day! But you can make it the day of – up to you!

Get the Recipe:

Black Bean and Corn Salsa


Salsa1 cup of diced red, yellow, or orange bell pepper (just to add color)

  • 1 cup of diced green bell pepper
  • 1 cup of diced spanish onion
  • 1 cup of fine diced celery
  • 1 cup of frozen corn, it will thaw once mixed
  • 2 cups of prepared lentils
  • 1 large can of black beans, drain and rinse

Liquid3/4 cup of apple cider vinegar

  • 1/4 cup of granulated sugar
  • 1/2 cup of olive oil
  • 1 tbsp of water


SalsaMix all of the prepared salsa ingredients into a large bowl.

    LiquidThoroughly whisk all of the liquid ingredients into a saucepan.

    • Over moderate heat, bring the liquid to a boil for 30 seconds.
    • Remove the liquid from the heat and let it sit out to cool down to room temp.
    • Once the liquid has cooled to room temp, poor it over the salsa mixture and stir thoroughly to combine.
    • Keep refrigerated. If properly sealed, this salsa will stay good in the fridge for 2-3 weeks!


    Best to make day before to let the flavors set.