This Cherry Tomato Salsa with Black Beans and Corn is chunky, fresh, and full of vibrant summer flavors. It’s quick and easy to throw together and goes great with a bag of tortilla chips. This delicious tomato, bean, and corn salsa can also be used as a topping for tacos, burrito bowls, or salads.
Summer might be coming to an end, but my cherry tomatoes are just starting to pop. September is probably their most prolific month in the garden, so we’re celebrating that today. This Cherry Tomato Salsa with Beans and Corn is hearty, flavorful, and full of fresh summer flavors. Enjoy it with tortilla chips or add to tacos and burritos.
Why You’ll Love This Cherry Tomato Salsa Recipe!
- It’s packed with summer flavors – If you’re like me and you’re not quite ready to give up on summer, you will love this fresh salsa. The cherry tomatoes are sweet and juicy and go well with the jalapeno, cilantro, and lime juice.
- It’s easy to make – You all know I love my recipes where all the ingredients are added to a bowl and mixed up! There’s a little bit of slicing and dicing required, but it should only take about 10-15 minutes to make this delicious salsa recipe.
- It’s versatile – I love enjoying this chunky salsa with tortilla chips, but it is also great for adding to burrito bowls, tacos, salads, and more. I even eat it with a spoon sometimes.
Cherry Tomato Salsa with Black Beans and Corn Recipe Ingredients
- Cherry Tomatoes – I’m using cherry tomatoes for this recipe because my garden is bursting with them right now. I love that they’re bite-sized and packed with so much flavor. If you can’t find cherry tomatoes, you can use a regular tomato and dice it up into bite-sized pieces.
- Black Beans – I used a can of black beans that I rinsed and drained. You can use whatever kind of beans you prefer. Pinto beans, or even chickpeas, would work great.
- Corn – You can use fresh corn from the cob, frozen corn or canned corn. Grilling your corn beforehand would also add some great flavor!
- Onion – I like to use diced red onion in this recipe, but a crunchy white onion would work also great.
- Jalapeno – I use fresh jalapenos that I dice up after removing the seeds so they don’t add too much heat. Pickled jalapenos would also be great to help tame the heat down a bit. Feel free to omit them altogether if you prefer no spice in your salsa.
- Cilantro – Cilantro is traditionally used in most salsa recipes and I happen to love it. If you’re not a fan of cilantro, you can leave it out or replace with another herb that you enjoy.
- Lime Juice – Fresh lime juice ties all the flavors together and really adds freshness to this recipe. Lemon juice could also be used.
How To Make Chunky Cherry Tomato Salsa
- Slice the cherry tomatoes into small pieces. Depending on their size, you can slice them in half or in fourths. Add the diced cherry tomatoes to a medium-sized bowl.
- Next, add the black beans, corn, onion, jalapeno, cilantro and lime juice. Give everything a good mix and add the cumin and salt, to taste. Mix again and enjoy with tortilla chips.
Recipe Frequently Asked Questions
- This recipe is naturally both vegan and gluten-free.
- Can regular tomatoes be used? Yes, if you don’t have cherry tomatoes on hand, dice a regular tomato into small, bite-sized pieces.
- How should this chunky salsa be served? This recipe can be served as an appetizer or a side dish with tortilla chips. You can also add it to burrito bowls, tacos, burritos, or salads.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 5 days.
- Is this salsa recipe spicy? It is only as spicy as you would like it to be! Add as much or as little fresh jalapeno as you like.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Cherry Tomato Recipes?
Baked Pesto Orzo with Cherry Tomatoes and Feta Cheese
Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes
20 Minute Cherry Tomato Penne Pasta
Tomato Herb Butter Beans with Pesto Rice
Print
Cherry Tomato Black Bean and Corn Salsa
- Diet: Vegan
Description
This Cherry Tomato Salsa with Black Beans and Corn is chunky, fresh and full of vibrant summer flavors! It’s quick and easy to throw together and goes great with a bag of tortilla chips, but can also be used as a topping for tacos, burrito bowls or salads.
Ingredients
- 2 cups halved or quartered cherry tomatoes
- 1 cup black beans
- 1 cup corn kernels
- 1/2 cup diced red onion
- 1/3 cup chopped cilantro
- 1/4 cup small diced jalapeno
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt, to taste
Instructions
- Slice the cherry tomatoes into small pieces. You can either slice them in half, or in fourths, depending on how big they are. Add the diced cherry tomatoes to a medium sized bowl.
- Next, add in the black beans, corn, onion, jalapeno, cilantro and lime juice. Give everything a good mix and then add in the cumin and salt, to taste. Mix again and enjoy with tortilla chips.
- Category: Appetizer, Vegan
- Method: No Cook
- Cuisine: American
Leave a Reply