Black Bean Salsa

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Transform canned beans into Black Bean Salsa, an easy recipe guaranteed to please. It’s fresh, colorful, and delicious, and it might just be your new favorite party recipe.

Black bean salsa in a red square dish.


 

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 brand canned beans.

Over the years the recipe has evolved, but Black Bean Salsa and I continue to feed people at all the parties that matter. It’s super easy to make, everyone loves it, and now this cherished recipe can be yours, too.

Recipe ingredients

Labeled ingredients for black bean salsa.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • 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 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.

Step-by-step instructions

  1. In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, lime juice, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
Black bean salsa ingredients in a bowl.
  1. Stir to combine, then cover and chill until serving time. Serve with tortilla chips or grilled meats.
Black bean salsa in a clear glass dish.

Recipe tips and variations

  • 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.
Black bean salsa in a red square dish.

Bonus bean recipes

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Black bean salsa in a red square dish.

Black Bean Salsa

Transform canned beans into Black Bean Salsa, an easy recipe guaranteed to please. It's fresh, colorful, and delicious, and it might just be your new favorite party recipe.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings (about ¾ cup each)
Course Appetizer
Cuisine American, Mexican
Calories 185
4.98 from 167 votes

Ingredients 

Instructions 

  • In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, 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.

Recipe Video

Notes

  1. 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.
  2. 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.
  3. Bell pepper: Substitute any color of pepper you prefer.
  4. Onion: Red, white, yellow, green, sweet, or even shallots will do; dice and stir in whatever you have on hand.
  5. Cilantro: If you or someone you are feeding has an aversion to cilantro, consider fresh parsley instead. Mexican oregano is also tasty here.
  6. Yield: This recipe makes 8 appetizer-size portions, but the recipe is easily doubled or tripled to feed more.
  7. Storage: Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 0.75 cupCalories: 185kcalCarbohydrates: 25gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gSodium: 11mgPotassium: 409mgFiber: 6gSugar: 4gVitamin A: 288IUVitamin C: 19mgCalcium: 22mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. This salsa is great! It’s summertime so I got to use all fresh vegetables. I added a couple chopped up chipotles (with a little adobo sauce) and some jalapenos. So fresh!5 stars

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