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.
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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!
This recipe is bright and flavorful. Fresh, frozen, or canned ingredients can easily be substituted and interchanged.
The one ingredient I suggest not omitting 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.
- As well, you can also use Slow Cooker Black Beans instead of canned.
- Finally, grilled or frozen corn can be substituted for the canned corn. This is a recipe that you can make quickly for unexpected guests, so I like to keep canned ingredients on hand for it.
Black Bean Salsa
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- 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
- ¼ cup diced jalapeno fresh or pickled (omit or use less if you don't like spicy)
- ½ cup green onions sliced
- ¼ cup fresh cilantro chopped
- 1 medium lime zested and juiced, about 2 Tablespoons
- ⅛ teaspoon salt (if desired)
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cumin
- ⅛ teaspoon paprika
- Drain and rinse black beans.
- Drain corn. Drain half the liquid off the tomatoes and green chiles.
- In a large bowl, combine all ingredients.
- Gently stir and refrigerate until chilled or serve right away.
- Store any leftovers in the refrigerator. They'll be good for a couple of days.
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