Grape, Corn and Black Bean Salsa

Whenever I want a fresh, flavorful salsa that’s not your typical tomato-based version, I make this grape, corn, and black bean salsa. It’s one of my go-tos for fish tacos or just to serve with tortilla chips.

Grape, Corn and Black Bean Salsa

With grape season in full swing, I love making this grape, corn, and black bean salsa. The combination of sweet, juicy grapes with a little heat from the jalapeño is just so good. It’s delicious scooped up with tortilla chips, but it’s absolute perfection spooned over a fish taco—so fresh.

What I really enjoy about this salsa is how easy it is to make, and you can throw it together year-round. The grapes add such a unique twist, and it never disappoints. Whether for a quick snack or a taco topping, it’s one of my go-tos.

Why I Love This Recipe

• The fresh, unique flavors are a real treat.
• Grape-based salsa is unexpected, adding a fun twist to any meal.
• It definitely makes Taco Tuesday more exciting.

Ingredients

Each ingredient adds its own little twist, and together they make a salsa that’s fresh, flavorful, and anything but ordinary!

• Red seedless grapes: These give the salsa its signature sweetness, and quartering them helps the flavors blend together. It’s a little time-consuming, but you’ll thank yourself for these bite-sized pieces later.
• Jalapeño: A little kick to balance out the sweetness of the grapes. I make sure to remove the seeds and veins to keep the heat in check.
• Red onion: Raw onion can be strong, but soaking it in ice-cold water makes a huge difference. It mellows the bite and lets the other flavors shine.
• Cilantro
• Lime juice
• Black beans: These give the salsa a bit more substance. I rinse them well to get rid of any excess salt from the can.
• Canned corn
• White vinegar: Just a splash for an extra tangy bite. It helps balance out the sweet and spicy elements.
• Kosher salt

How I Make Grape, Corn and Black Bean Salsa

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Quarter the grapes and toss them into a large bowl. It’s a bit time-consuming, but totally worth it for the bite-sized, sweet bursts of flavor.
• Step Two: Seed, devein, and dice the jalapeño into small pieces. Once that’s done, add it to the bowl with the grapes.
• Step Three: Coarsely chop the red onion, then soak it in ice-cold water for at least 15 minutes—longer if you’ve got the time. This really helps mellow out the sharp bite. Once soaked, drain and pat it dry.
• Step Four: Toss the onion into a food processor along with a bunch of cilantro leaves (I skip the stems). Pulse it until you’ve got a nice red onion-cilantro paste. Scrape down the sides as needed, then add it to the grape-jalapeño mix.
• Step Five: Add the lime juice, beans, corn, vinegar, and salt to the bowl. Mix everything together until it’s well combined.
• Step Six: Now it’s ready to go. Serve it with your favorite tortilla chips, or spoon it over fish tacos for something a little different.

Recipe Tips

Here are some recipe tips for making the salsa:

• Quartering the grapes can be a bit time-consuming, but it’s worth it to make sure the grapes are the right size for the salsa. Make sure to start with grapes that aren’t mushy.
• Be careful not to overdo the amount of onion. Too much can easily overpower the other flavors in the salsa.
• Soaking the red onion in ice-cold water helps tone down its sharpness, making it blend better with the other ingredients.
• Once you have all the ingredients in the bowl, mix well but gently, so you don’t break up the grapes or beans too much. You want everything combined but still in nice chunks.
• I like to taste the salsa just before serving and make any last-minute adjustments to the lime juice, salt, or vinegar if needed.

Storage and Leftovers

A few things to consider when storing your salsa:

• Store in an airtight container and refrigerate as soon as possible to keep it fresh.
• I make sure to use this salsa within 2 to 3 days for the best flavor and texture.
• Stir before serving, as the ingredients settle or separate.
• Keep covered to prevent absorbing other fridge odors and to maintain freshness.

More Unique Salsa Recipes

Change up your salsa game with these unique recipes that offer a fresh twist on classic dips.

• 3-Ingredient Blender Salsa (No Tomatoes)
• Pickle de Gallo – Dill Pickle Salsa

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 6 votes

Grape, Corn and Black Bean Salsa

Whenever you want a fresh, flavorful salsa that’s not the typical tomato-based version, this grape, corn, and black bean salsa hits the spot. It’s perfect for fish tacos or serving with tortilla chips.

Prep Time30 minutes mins

Chilling1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: Grape, Corn and Black Bean Salsa

Servings: 8

Calories: 185kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Knife
• Cutting board
• food processor

Ingredients

• 2 lbs. red seedless grapes, each grape quartered
• 1 medium jalapeno, seeded, deveined and diced
• 1/2 a small red onion, coarsely chopped
• one whole bunch of cilantro
• juice of one lime
• 1 (15 oz.) can black beans drained and rinsed
• 1 (15 oz.) can of corn drained
• 3 tbsps. white vinegar
• 1 tsp. kosher salt
• tortilla chips

Instructions

• Quarter the grapes and place them in a large bowl.
  2 lbs. red seedless grapes, each grape quartered
• Seed, devein, and dice the jalapeno into small pieces, then add it to the grape bowl.
  1 medium jalapeno, seeded, deveined and diced
• Coarsely chop the red onion and soak it in ice-cold water for at least 15 minutes—longer if you can, as this helps mellow out the sharp bite of the raw onion. Once done, drain and pat the onion dry. Toss it into a food processor along with a bunch of cilantro leaves (no stems). Pulse until you’ve got a red onion-cilantro paste, scraping down the sides as needed. Add the paste to the grape-jalapeño mixture.
  1/2 a small red onion, coarsely chopped , one whole bunch of cilantro
• Add the lime juice, beans, corn, vinegar, and salt to the grape mixture. Mix everything well. You can serve this immediately or chill it for an hour to let flavors meld.
  juice of one lime, 1 (15 oz.) can black beans, 1 (15 oz.) can of corn, 3 tbsps. white vinegar, 1 tsp. kosher salt
• Serve with your favorite tortilla chips.
  tortilla chips

Notes

For optimal outcomes when making this grape, corn and black bean salsa, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Grape, Corn and Black Bean Salsa

Amount Per Serving (227 g)

Calories 185 Calories from Fat 10

% Daily Value*

Fat 1.1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 0.3g

Sodium 436mg19%

Potassium 503mg14%

Carbohydrates 42g14%

Fiber 7g29%

Sugar 20g22%

Protein 6g12%

Vitamin A 13IU0%

Vitamin C 10mg12%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.