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.

Black Bean Salsa in a white bowl surrounded by tortilla chips.

Pin Now To Save!PIN IT

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.

Black Bean Salsa ingredients in various bowls.

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.

A hand with a tortilla chip scooping black bean salsa from a clear bowl.

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 in a white bowl surrounded by tortilla chips.

Black Bean Salsa Recipe

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!
5 from 15 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings
Course Appetizer
Cuisine American, Mexican
Calories 140


  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (14 ounce) can corn drained
  • 1 medium tomato diced
  • 1 green bell pepper diced
  • ½ cup red onion diced
  • 1 clove garlic minced
  • 2 tablespoons fresh cilantro chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • Salt and freshly ground black pepper


  • In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
  • Add olive oil, red wine vinegar, and lime juice, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
  • Cover and chill for 30 minutes prior to serving to let flavors blend. Serve with tortilla chips or as an accompaniment to grilled meats.

Recipe Video


Adapted from a recipe on the back of a can of Bush's Black Beans.


Calories: 140kcal
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. do you think this recipe can be canned? I love salsa with corn and black beans….and would love to can it to eat throughout the year.

  2. Im confused.. it says to bake for 35 minutes….
    And choll and cover

    So what am i baking it at for 35 minutes?

    1. Hi Tegan, it doesn’t say anywhere to bake for 35 minutes. There is a “cook time” listed of 35 minutes, but that is just the total time it takes to make the recipe (not cook time per se, that’s just a bad label; it’s actually the chilling time). Sorry for the confusion on that! -Meggan

  3. It says that this recipe makes “8 servings”, how much is considered a serving? I’m just trying to figure out how many cups this would make in total as I am planning on using this in another recipe that requires salsa.

    1. Hi Misty! It makes somewhere between 4 and 5 cups depending on the exact size of your tomato and your pepper. When I say 8 servings, I’m assuming 4 cups and 1/2 cup serving per person. I hope this helps and tastes great in your recipe! Thanks.

    1. Hey there! I don’t see any reason why you couldn’t can this, although I don’t have much personal experience with canning. I have a book on it though, so here’s some info from Ball’s Guide to Preserving. It looks like beans and vegetables are low-acid foods which means they require a pressure canner (not the boiling method). Looking at some recipes in the book, it looks like you pressure can them for at 10 psi for 40 to 50 minutes… but that’s just a guess. I would say if you want to can this salsa, I would look for a book at your library and follow the directions to a T! Best to be careful and watch out for food illness. Good luck!

  4. Would it be ok to make this the night before a party, and have it sit covered in the refrigerator overnight?


    1. Yep, definitely! Some of the vegetables (peppers especially) will soften a bit in the liquid. What I used to do was pour it in my salad spinner (or you could use a colander) to drain out the excess liquid overnight so that wouldn’t happen. But save the liquid and add it back right when you serve it. OR don’t worry about it at all, it will taste great and the flavors will have a chance to develop!

  5. I love how quick and easy this salsa is – I could totally go at it with a bowl of chips and be one happy girl! 5 stars

    1. This is the second time I’ve made this. The first time it was a hit with kids, grandkids and husband. DH made me print it out so he can put it in his collection he built in all his years cooking at the Firehouse.
      I followed the recipe but personalized it to my and his taste. We made the following changes and this how I will likely continue to make it in the future since it was absolutely delicious. Basically, I made the dressing separately and kept adding seasoning to taste.
      -used 1 can Rotel and 1 can diced tomatoes, (Well Drained) for the tomatoes.
      -measured abt 2 cups frozen corn (nuked for 1.5 min to thaw) for the corn
      -For the peppers I used 1/2 a red one, 1/2 a green one and abt 1/4 of a yellow one.
      -only 2 T. Sugar
      -added extra regular chili powder plus about 1/6 tsp of Ancho chili powder.
      -added 1/4 tsp. Cumin
      -added abt 1 T. finely minced garlic
      – added abt 1/2 cup of Good Seasons Italian dressing that I already had made with olive oil and apple cider vinegar.
      -added some fresh ground black pepper and extra salt.
      I used every drop of the dressing and it tastes so good. It’s in the fridge chilling right now. If it looks too juicy when it is time to serve I will simply strain some liquid out before adding to serving dish.
      Thank you for this recipe and encouraging folks to make it their own. Have a wonderful day! ☮️ From Ohio.5 stars