Whip up a giant batch of Black Bean Salsa in minutes! It’s fresh and delicious, perfect for parties, so easy to make, and addictive!
I have fond, nostalgic feelings for Black Bean Salsa.
When I first began dabbling in the world of the culinary arts, I found a recipe for Black Bean Salsa on a can of Bush’s Black Beans. Over the years it has evolved, as I have evolved, but Black Bean Salsa and me continue to be friends.
I have made it for more parties than I can count, and everyone always wants the recipe.
I like Black Bean Salsa because it can be made with either all fresh ingredients, mostly canned ingredients, or a mixture of both.
I always use black beans, but really, you could use whatever type of bean you prefer or have on hand. Tomatoes can be canned or fresh, or you can get the kind with bell peppers already mixed in.
Any kind of bell pepper tastes good here. I usually go with green for the color. Onion is open for interpretation too – red, white, yellow, green, sweet. Whatever you like or whatever is on sale.
If your mom or best friend hates cilantro, try Black Bean Salsa with parsley instead. I have never added avocado, but I know it would be amazing here. Like things spicy? Add a jalapeño or some Tabasco sauce.
What really makes it good is the combination of fresh garlic, red wine vinegar, and lime juice. I have specific measurements listed in the recipe, but I rarely follow them. I pour what looks good and taste until I get it the way I want it. The flavors develop as the Black Bean Salsa rests, and somehow it always comes out perfectly.
Black Bean Salsa is fast, fresh, healthy, and delicious. Without trying, it happens to be vegan and gluten-free, too.
Black Bean Salsa
- 1 (15 ounce) can black beans drained and rinsed (see note 1)
- 1 (14 ounce) can corn drained (see note 2)
- 1 medium tomato diced
- 1 green bell pepper stemmed, seeded, and diced (see note 3)
- 1/2 cup red onion diced (1 small, see note 4)
- 1 clove garlic minced
- 2 tablespoons minced fresh cilantro (see note 5)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lime juice (from 1 lime)
- Salt and freshly ground black pepper
- Tortilla chips for serving
- In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, and lime juice, and salt and pepper to taste (I like ½ teaspoon salt, and ¼ teaspoon pepper). Stir to combine.
- Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.
- Black beans: 1 ½ cups cooked beans can be substituted for the 1 can (that’s about ½ cup dried beans before cooking). You can use any type of canned or cooked bean instead of black.
- Corn: 12 ounces (1 ½ cups) frozen corn, thawed, may be substituted for the canned corn. To substitute fresh corn, bring a medium pot of water and 1 tablespoon salt to a boil over high heat. Add 2-3 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob.
- Bell pepper: Substitute any color of pepper you prefer.
- Onion: Red, white, yellow, green, sweet, or even shallots will do; dice and stir in whatever you have on hand.
- Cilantro: If you or someone you are feeding has an aversion to cilantro, consider fresh parsley instead. Mexican oregano is also tasty here.
- Yield: This recipe makes 8 appetizer-size portions, but the recipe is easily doubled or tripled to feed more.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: All the ingredients can be prepped a day in advance and tossed together 1 hour before serving time.
- Sweeter: For a similar recipe with a little sugar in it, try Cowboy Caviar.
- More mix-ins: Fold in chopped avocado, diced jalapeño or serrano chiles, or a dash or two of hot sauce, if desired.
- Serving ideas: Tortilla chips are a classic choice, but anything from pita chips and crackers to bell pepper wedges and cucumber slices also taste amazing. Or try this dip as a condiment: spoon it over grilled chicken, steak, or pork.