Black Bean Salsa is inexpensive, easy to make, and delicious! It’s loaded with vegetables and protein packed black beans. It’s the perfect healthy salad, salsa, or dip.
We eat more and more Tex-Mex inspired recipes at my house. All four of us enjoy it and I was spending a fortune going out to eat. With three hungry men in the house, I had to develop good Tex-Mex recipes for my recipe box. Below are some of our favorite Tex-Mex recipes that you may enjoy too!
Black Bean Salsa
This recipe is bright and flavorful. Fresh, frozen, or canned ingredients can easily be substituted and interchanged.
The one ingredient I suggest not omiting is the lime juice and zest. It really finishes off the recipe perfectly.
Black Bean Salsa
- Additionally, you may want to add avocado and cotija cheese.
- Black Bean Salsa is great with chicken or fish tacos over salad greens, in a wrap, or over nachos. It’s very versatile. Also a bonus, you can keep every ingredient stocked in your pantry.
- You can also use Slow Cooker Black Beans instead of canned.
- As well, grilled or frozen corn can be substituted for the canned corn. This is recipe that you can make quickly for unexpected quests, so I like to keep canned ingredients on hand for it.
- 15 ounce can black beans drained and rinsed
- 11 ounce can shoe peg corn drained
- 10 ounce can diced tomatoes with green chilies about half the liquid drained from them
- 1/4 cup diced jalapeno fresh or pickled (omit or use less if you don't like spicy)
- 1/2 cup green onions sliced
- 1/4 cup fresh cilantro chopped
- zest and juice of 1 lime about 2 Tablespoons
- 1/8 teaspoon salt (if desired)
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- Combine all ingredients in a large bowl. Chill. Serve. Enjoy!
*I prefer fresh, organic tomatoes (1 or 2 depending on size) if they're in season and fresh jalapeno (1 or 2, seeded and diced). If you use fresh tomatoes and jalapeno use 3 T lime juice.