Black bean salsa is fresh, delicious and so easy to make (less than 10 minutes). It’s a 5-star hit with my family and I’ve been making it for years.
I’m sure I’m the #1 fan of chips and salsa. I love that black bean salsa is different from traditional salsa. Since tomatoes are in season right now, this is the perfect recipe to use fresh tomatoes.
This salsa is the easiest thing ever to throw together. If you have a can opener, a knife, and a great big bowl, you can make this salsa. There’s no cooking involved.
Whenever we go on a family beach vacation, this salsa is a staple when we have taco night. Don’t forget the tortilla chips.
Helpful Hint: This recipe makes a huge bowl full of salsa, but it’s so easy to only make half. You can also keep it in the fridge for several days because the longer the ingredients do the tango, the better they get.
I’m crazy about black beans, cilantro, corn, and avocado, so, of course, I’m crazy about this salsa. You can serve it with tortilla chips for dipping, but I also use it as a topping for salad greens, along with lemon cilantro dressing.
Ingredients for Black Bean Salsa
- Black beans (in the can)
- Frozen whole kernel corn
- Diced tomatoes
- Diced avocado
- Green bell pepper
- Small onion (I use Vidalia most of the time. You can use a red onion or spring onions if you prefer)
- Fresh cilantro
- Lime Juice
- Red Wine Vinegar
- Salt and pepper
If you don’t like cilantro or any other ingredient, just leave it out.
How To Seed Tomatoes
Place a tomato on a cutting board with the stem end facing the side. Cut the tomato in half. Scoop out the seeds with a small spoon OR gently squeeze the tomato halves over a bowl. Squeezing is messier so I use the spoon scoop method.
You May Also Like These Recipes
- 10 Delicious Air Fryer Recipes
- How To Host The Best Family Reunion
- Pan-Seared Halibut
- Best Wing Recipes
- BLT Pie
- Best Peach Cobbler (my mom’s recipe)
Black Bean Salsa
Black Bean Salsa has a vibrant color and is fresh, tasty, and easy to make.
- 2 (15 oz. each) cans black beans, drained and rinsed
- 1 (17 oz.) package frozen whole kernel corn
- 1 large green bell pepper, diced
- 2 large tomatoes, seeded and diced
- 1 large avocado, peeled and diced
- 1 small onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 Tablespoons lime juice
- 1 Tablespoon red wine vinegar
- Salt and pepper to taste
- Tortilla chips, for dipping
- Mix all the ingredients together in a large bowl. Refrigerate for at least 30 minutes or overnight. Serve with tortilla chips.
I use low-sodium black beans and a Vidalia onion. You can also use red onions.
If you don't care for cilantro, leave it out.
This salsa will keep in the refrigerator for several days.
Amount Per Serving Calories 49Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 21mgCarbohydrates 7gFiber 2gSugar 1gProtein 2g
This looks like the stuff (but better!) that you can get at Chipotle! I have to make this asap! Do you think it’ll be ok without the cilantro? I just don’t really like the taste…
Yes, absolutely leave out the cilantro! My mom hates cilantro. I love cilantro and tend to go overboard with it.
Love love love this recipe! My husband hates beans, unfortunately, but this recipe is perfect for a group! Can’t wait to try it 🙂
It makes a large bowl full, so, yes, it would be perfect for a large group. Of course, I’m a bean lover! 🙂
Yum!! I’m going to have to try this! I love Paula!
It’s so easy to throw together!
The colors are just gorgeous.
Thanks, Skye! It’s really good!
Looks delicious! I’ll have to add this to my recipes to try! Thank You!
This looks amazing! And I have to agree with Madaline, it does look like the stuff from Chipotle! Thank you for sharing the recipe with us, I’m pinning it and saving it for later!
Also, I host a weekly link party on my blog and would love if you’d link up your recipe with us!
I’ll stop by! Thanks for the invite.
I love your blog, Alli. I truly enjoy visiting. Thank you for all that you share with the world. This looks SO good, by the way!
And I love yours, too, Shirley!
The black bean and corn mix is what got me!!! I am not kidding when I say this…. You know the motto… ‘once you go black.. you never go back’? Well, it is true! I used to gag over the thought of a black bean but now I freaking love them and get excited with the flavor they provide! So show me a recipe with black beans and I am all over that!
I’m a black bean lover for real! I eat my black bean chili year round.
I know that is good! I make a Black-eye pea salsa which is very similar. I got the recipe from the Ga. Farm Bureau. I made it this passed weekend for a family dinner. We talked about using black beans instead of the peas. Either way would be super yummy. People can never get enough! Pinning!
I love me some Paula Deen 🙂
We couldn’t be from GA and not love our Paula! 🙂 She grew up in Albany, not far from where I grew up, so a lot of her recipes are also our recipes, right? – a lot of them are just good ole southern staples. 🙂
You had me at corn! So want to make this!
I LOVE black bean salsa (I am part Cuban, after all), and this would so obviously be a hit! 🙂
I bet you have some great recipes! Black beans are my favorite beans.
I think it’s so pretty! I’m not a huge fan of black beans, so I’m not sure if I would like it or not, but I’d give it a try!
This definitely looks like a hit in my book. We are always looking for a different type of salsa to use on my hubby’s famous fish tacos. The typical store bought salsas are always so runny and nobody likes tomato juice running down your arm when you’re trying to eat. I’ll be trying this recipe out for sure! Thanks for sharing. 🙂
Yum yum….looks yummy!!!