Transform simple ingredients into a fresh and vibrant Black Bean Salsa. It’s delicious, takes about 10 minutes, and is great for parties, snacking, or adding to your favorite tacos or bowls.

Serving bowl full of black bean salsa surrounded by tortilla chips and extra lime wedges.

Perfect Black Bean Salsa

This black bean salsa recipe is simple, classic, and a staple for me. Although it has humble origins — a hand-written scribble in one of my Mom’s cookbooks — it’s delicious. I add extra veggies and a dash of fresh lime juice with the red wine vinegar. These bring the salsa to life and make it perfect for any modern party or plain old afternoon snack.

This easy black bean salsa checks all the boxes:

  • Quick and easy to make. You don’t even need to whisk the dressing separately.
  • Super flavorful. The combination just pops.
  • Versatile. Serve this as a party dip with chips, or as a condiment to grilled proteins. I’ve even enjoyed leftovers with a fried egg for breakfast.
  • Respectably healthy. Protein and vegetables for a snack? Yes!

Better yet, this keeps well for days in the refrigerator, so you can enjoy it in all the ways. Better make a big batch!

Ingredients & Substitutions

Labeled overhead view of chopped red onion, green bell pepper, corn kernels, minced garlic, drained and rinsed black beans, cilantro leaves, olive oil, red wine vinegar, a lime, salt, and black pepper arranged in prep bowls.

Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.

  • Black beans. I use canned for convenience, but you can substitute dried beans you cook yourself. You can also swap in pinto beans, kidney beans, or another type.
  • Corn. Use frozen, canned, or kernels cut from a cooked cob.
  • Bell pepper. I like to use green for the color contrast, but any color is fine.
  • Tomato, red onion, fresh cilantro, and fresh garlic. If you or someone you’re serving dislikes cilantro, leave it out or substitute Mexican oregano.
  • Extra virgin olive oil, red wine vinegar, lime juice, and kosher salt to taste. Do your best to use both fresh lime juice and red wine vinegar – this combination delivers the best tang and flavor. Avocado oil is a good substitute for olive oil if preferred.

Pro Tip: When chopping the tomato for this salsa, scrape out most of the water and seeds from the inside. This will keep your salsa less watery and ensure any leftovers stay fresh longer in the refrigerator.

How To Make Salsa with Canned Black Beans

This recipe is actually even more simple than you’d expect, which is one of its charms.

  1. Rinse and drain black beans.
  2. Chop veggies and toss with beans.
  3. Drizzle dressing ingredients over the top and toss well.
Corn, black beans, chopped bell pepper, chopped onion, and chopped tomato all piled into a bowl.

I love my Mexican bean salad, but when I don’t have time to make that cilantro lime dressing separately, this recipe is my go-to. It’s so easy to just toss the dressing directly onto the salsa and go.

Be sure to add salt to taste!

Serving Suggestions

Salsa with black beans and corn is a classic pairing for tortilla chips, but pita chips, crackers, or chopped veggies all make tasty vehicles as well. Serve a big bowl of salsa with chips and veggies to give options to party-goers at your next event.

This salsa is also a wonderful condiment for grilled proteins, like our Baja chicken or salmon, and topping for tacos or enchiladas.

Recipe FAQs and Expert Tips

Can I make this ahead?

Fully prep this salsa up to 4 hours ahead of time and let it chill in the refrigerator until ready to serve. Or, drain the beans, chop the veggies, and chill separately for up to 24 hours, then toss together when needed.

How long does this keep?

Extra black bean salsa keeps well in an airtight container in the fridge for up to 5 days. I love to enjoy leftovers as a healthy snack.

Can I cook my own black beans?

Yes! Substitute 1 and 1/2 cups of cooked beans for 1 can if desired. (That’s roughly 1/2 cup of dried beans.) You can also substitute pinto beans, kidney beans, or another kind that you like.

Small serving bowl full of black bean salsa.

Related Recipes

If you love this recipe, try my 5-minute blender salsa, mango avocado salsa, or Mexican three bean salad next. And of course homemade guacamole always hits the spot.

Craving beans in a Mexican main? Black bean tacos are a regular favorite, as are black bean and corn enchiladas, black bean quesadillas with roasted red pepper, pinto bean nachos, and Chipotle-infused black bean tortilla soup.

If you try this Black Bean Salsa recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

Small serving bowl full of black bean salsa.
Print Recipe Pin Recipe
5 from 27 votes

Black Bean Salsa

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 (about 1/2 cups each)
Fresh, vibrant, and delicious. It takes about 10 minutes and is great for parties, snacking, or adding to your favorite tacos or bowls.

Ingredients

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn see note
  • 1 small or medium tomato diced
  • 1/2 green bell pepper seeded and diced
  • 1/4 cup red onion diced
  • 2-3 Tablespoons minced fresh cilantro
  • 1-2 cloves garlic minced
  • 3 Tablespoons olive oil
  • 3 Tablespoons red wine vinegar
  • 1-2 Tablespoons fresh lime juice from 1 lime
  • kosher salt to taste

Instructions

  • Add beans, corn, tomato, bell pepper, onion, cilantro, and garlic to a large bowl. Drizzle olive oil, vinegar, lime juice, and salt on top. (Begin with 1 Tablespoon lime juice and 1/4 teaspoon salt and add more to taste.) Stir well to combine.
  • Cover and store in the refrigerator until ready to serve. Pair with tortilla chips, pita chips, grilled chicken, shrimp, or tacos.

Notes

  1. Black beans: Substitute 1 and 1/2 cups of cooked beans for 1 can if desired. (That’s roughly 1/2 cup of dried beans.) You can also substitute pinto beans, kidney beans, or another kind that you like.
  2. Corn: I usually use 1 cup of frozen corn kernels and simply let them defrost on the counter. You can substitute 1 (14 ounce) can of corn, drained well, or kernels cut off a cooked cob. To use fresh corn, you’ll want 1-2 ears of corn, and they should be cooked in boiling water for 4-5 minutes, then set aside to cool until you can cut off the kernels and proceed.
  3. Bell pepper: Feel free to substitute another color if you like.
  4. Tomato: When chopping the tomato for this salsa, scrape out most of the water and seeds from the inside. This will keep your salsa less watery and ensure any leftovers stay fresh longer in the refrigerator.
  5. Cilantro: If you can’t or prefer not to eat cilantro, skip it or substitute Mexican oregano.
  6. Make ahead: Fully prep this salsa up to 4 hours ahead of time and chill in the refrigerator until ready to serve. Or, drain the beans, chop the veggies, and chill separately for up to 24 hours, then toss together when needed.
  7. Storage: Extra salsa keeps well in an airtight container in the fridge for up to 5 days.
  8. More beans: For a similar recipe with more beans, try my Mexican three bean salad.

Nutrition Estimate

Calories: 143 kcal, Carbohydrates: 18 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Sodium: 3 mg, Potassium: 293 mg, Fiber: 5 g, Sugar: 2 g, Vitamin A: 210 IU, Vitamin C: 10 mg, Calcium: 20 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Author: Monica Lensink
Course: Snack
Cuisine: American, Mexican, Tex-Mex
Keyword: black bean salsa