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+ servings
Black Bean Salsa

Black Bean Salsa

A versatile recipe, Black Bean Salsa can top a salad, a dip or relish for tacos!
Course Appetizer, dip, Salad, Side Dish
Cuisine American/Southern, Mexican, Tex-Mex
Keyword black beans, corn, dip, salad, salsa, side dish
Prep Time 5 minutes
Servings 12 servings
Calories 63kcal
Author Paula Jones


  • 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.


Calories: 63kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 226mg | Fiber: 3g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg