Diet · Side Dishes · Snacks & Appetizers

Black Bean Salsa with Corn

I’d love this stuff even if I wasn’t eating Low Carb! Black Bean Salsa is a healthy snack dip when served with fried pork skins or a wonderful side dish to serve in place of coleslaw with grilled chicken sandwiches. Skip the bun for low carb. The fact that it only takes a few minutes to mix together is a bonus. It’s such a simple dish that is best served chilled.

Low Carb Black Bean Salsa with fried pork skins

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Low Carb vs. Keto

If you are watching your carb count, this recipe is only 5 carbs per 1/2 cup serving and the keto-friendly pork rinds are carb free. According to Keto rules, black beans aren’t allowed. Since I am not strictly following the Keto plan now, I’m happy to indulge a little with this snack. It could be worse….I could be eating a Robin -size bowl of ice cream with better than 50 carbs.

Based on your taste buds, this salsa can be spiced up a little with a teaspoon of ground cumin and a diced jalapeno or two. If you want to dice up a whole medium avocado to add to the salsa, that would add almost 2 carbs per serving. I like to add a spoonful of fermented carrots to my dish.

Haphazardhomemaker Moment

I usually make this with corn and black beans I keep in my freezer. My fresh corn in the freezer isn’t all nice full kernels, so I wanted to make this salsa with canned vegetables to look all pretty for the pictures. Unfortunately, I didn’t realize until I got home that I had grabbed a can of cream corn at the store instead of whole kernel corn. I ended up going through my big bag of store-bought frozen mixed vegetables and separating out a cup and a half of corn.

Black Bean Salsa

Free Printable recipe Makes ten 1/2 cup servings


  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 can of diced tomatoes, do NOT drain
  • 1/4 cup chopped onion
  • 3 – 4 tbsp freshly chopped cilantro
  • juice of one lime (or 2 tbsp bottled lime juice)

Preparation Method

  1. Pour rinsed and drained black beans, drained corn and can of diced tomatoes in a medium bowl. Stir gently until well distributed.
  2. Add chopped onions, cilantro and lime juice. Stir gently again.
  3. Chill in fridge for at least 30 minutes.
Black Bean Salsa with Corn and fried pork rinds

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Enjoy this healthy snack!



18 thoughts on “Black Bean Salsa with Corn

  1. I have sorted through my mixed vegetables before for peas so I would have nice green ones for pictures. LOL… Staging pictures can be hard. I love salsa and make it often. I would have liked your picture even with corn you cut off the cob that went into your freezer. It would have reminded me of Mexican street food. I like the neat dip bowl you have. I am an old school recipe reader and I always hit comment so I am taken to the bottom of the page first. That way I can scroll up to the recipe and read while all the other stuff load. Then hit like button. Do I look at bottom of their mixing bowl? No. A special pan or technique picture, yes. I do like to see what it looks like when it finished and the beautiful dish it is sitting in. Then I read the introduction if I really like the recipe or I know they are always interesting or fun.

    Is there an app you are using for your pictures to identify the dish on it?

    Liked by 1 person

    1. Thank you so much for your wonderful comment! Glad I’m not the only one separating frozen mixed vegetables! 😀 It’s every bit as good with my homegrown corn as with canned corn, just not picture-perfect. The chip dishes were a gift from a friend.

      I’ve been using for my pictures. It’s free online and easy to to use. has a free version too. It has beautiful template designs, but I haven’t figured it all out yet.

      Liked by 1 person

  2. Thanks. I noticed that all the pins on Pinterest had gone to this. In a way it is like collecting stickers for a sticker book now. LOL… We grow up but still stay little girls at times. I need to make some better stickers to stay in the game. Thanks again for your help.

    Liked by 1 person

  3. Funny, I just made a very similar salsa yesterday, but I used red bell pepper instead of tomato. Seems like tomatoes don’t last, if there’s any leftover salsa, so my daughter suggested the pepper. Surprisingly there was some leftover, so I can’t wait to try it today and see how good it is! Great idea to use it on chicken!

    Liked by 1 person

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