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.
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Black Bean Salsa
Black Bean Salsa has a vibrant color and is fresh, tasty, and easy to make.
Ingredients
- 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
Instructions
- Mix all the ingredients together in a large bowl. Refrigerate for at least 30 minutes or overnight. Serve with tortilla chips.
Notes
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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 49Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 21mgCarbohydrates 7gFiber 2gSugar 1gProtein 2g
