Black Bean Salsa Recipe
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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.
This Black Bean Salsa is the ultimate flavor explosion, combining the richness of black beans, the sweetness of corn, and the zing of tomatoes and jalapenos
Black Bean Salsa Recipe
Prepare your taste buds for a fiesta! The combination of black beans, corn, tomatoes, jalapenos, and fresh herbs creates great flavors. You’ll first encounter the earthy richness of the black beans, followed by the sweet crunch of corn, and then the tangy kick from the tomatoes and jalapenos. The cilantro and lime add a refreshing brightness that ties it all together. It’s a party in your mouth!
We eat more and more Tex-Mex-inspired recipes at my house. All four of us enjoy them, 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!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- black beans drained and rinsed
- Shoe peg corn drained
- Diced tomatoes with green chilies, about half the liquid drained from them
- Diced jalapeno fresh or pickled (omit or use less if you don’t like spicy)
- green onions sliced
- fresh cilantro chopped
- lime, zested and juiced, about 2 Tablespoons
- Salt is optional; you may not need it.
- Ground black pepper
- cumin
- paprika
Frequently Asked Questions:
- Can I Make Black Bean Salsa Ahead of Time? Absolutely! Making this salsa ahead of time allows the flavors to develop even further. Store it in an airtight container in the fridge until you’re ready to serve.
- How Long Does It Last? Properly stored in the refrigerator, this salsa lasts up to 5 days. However, it’s so delicious that it’s unlikely to last that long!
- Can I Customize It? Of course! This recipe is incredibly versatile. Feel free to add in extra ingredients like diced avocado, bell peppers, or even mango for a unique twist.
This recipe is bright and flavorful. Fresh, frozen, or canned ingredients can easily be substituted and interchanged.
I suggest omitting lime juice and zest. They really finish off the recipe perfectly.
Black Bean Salsa Tips
- 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.
- Be sure to drain and rinse your black beans and corn. This helps remove excess salt and starch, ensuring your salsa isn’t overly salty or starchy.
- As well, you can also use Slow Cooker Black Beans instead of canned.
- For the best flavor, let your salsa sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld together, resulting in a tastier salsa.
- If you’re not a fan of spicy foods, you can reduce or omit the jalapenos. Alternatively, if you like it hot, feel free to add extra jalapenos for an extra kick.
- Finally, grilled or frozen corn can be substituted for the canned corn. This recipe can be made quickly for unexpected guests, so I like to keep canned ingredients on hand.
This Black Bean Salsa is a game-changer when it comes to snack time. With its bold flavors and easy preparation, it’s sure to become a staple in your kitchen. Whether you’re entertaining guests or simply craving a tasty treat, this salsa has you covered.
Black Bean Salsa
Ingredients
- 15 ounce black beans drained and rinsed
- 11 ounce shoe peg corn drained
- 10 ounce tomatoes and green chiles about half the liquid drained from them
- ¼ cup jalapeno pepper diced, 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 to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon cumin
- ⅛ teaspoon paprika
Instructions
- 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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