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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.
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 185kcal


  • 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 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
  • Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.



  1. Black beans: 1 1/2 cups cooked beans can be substituted for the 1 can (that’s about 1/2 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black.
  2. Corn: 12 ounces (1 1/2 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.
  8. Make ahead: All the ingredients can be prepped a day in advance and tossed together 1 hour before serving time.
  9. Sweeter: For a similar recipe with a little sugar in it, try Cowboy Caviar.
  10. More mix-ins: Fold in chopped avocado, diced jalapeño or serrano chiles, or a dash or two of hot sauce, if desired.
  11. 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.


Calories: 185kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 11mg | Potassium: 409mg | Fiber: 6g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 2mg