Black Bean Salsa
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.
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Notes
- 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.
- 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.
- Bell pepper: Feel free to substitute another color if you like.
- 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.
- Cilantro: If you can’t or prefer not to eat cilantro, skip it or substitute Mexican oregano.
- 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.
- Storage: Extra salsa keeps well in an airtight container in the fridge for up to 5 days.
- 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