Black Bean Salsa

Name: Easy Black Bean Salsa Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 14-ounce can of black beans, drained (1 ½ cups cooked black beans); 1 cup corn, fresh, frozen or canned; 1 cup tomatoes, diced – cherry or grape tomatoes, roma tomatoes, or heirloom tomatoes all work here! (or feel free to sub with red bell pepper); ¼ cup red onion, finely diced (or sub green onion); ¼ cup cilantro, chopped, packed; 1 tablespoon jalapeno, finely diced (optional); 1 teaspoon salt; ½ teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼- ½ teaspoon ground chipotle (or sub chili powder); 1 tablespoon olive oil; 1 teaspoon lime zest; 2-3 tablespoons lime juice; Optional- one avocado, diced

Here is my favorite black bean salsa recipe! The flavors are simple, yet punchy, and it’s easy to make in under 15 minutes. Vegan and gluten-free.

hand dipping a chip in a bowl of black bean salsa with cherry tomatoes, corn, and cilantro.

This is one of my favorite salsa recipes because it feels like a meal, and truthfully, sometimes it just is. I have to admit, one of my guilty pleasures is tortilla chips; they are just so crunchy, salty, and yummy. But I found a brand that is made with organic, non-GMO corn and avocado oil, so it feels a little less guilty. (Siete Brand)

I justify them by serving them up with something healthy, like this delicious black bean salsa. It’s almost like a salad, with chips on the side. There, that sounds even better, doesn’t it? Ha!

This easy black bean salsa can be made with canned black beans in no time flat! It’s also the perfect way to use up some of your scratch-made black beans! Always a crowd-pleaser, bring it to your next potluck or summer gathering- it makes a welcome appetizer or side dish!

Ingredients

Black beans: Use one can of black beans or cooked black beans.
Corn: Use fresh, frozen, or canned.
Tomatoes: Cherry tomatoes, grape tomatoes, Roma tomatoes, or heirloom tomatoes all work here! You can also substitute with red bell pepper if you prefer.
Red onion: Or sub with green onion.
Cilantro: Leaves, and tender stems are okay.
Jalapeño: Optional, but adds nice heat!
Seasoning: Salt, cumin, smoked paprika, garlic powder, and chipotle powder (or sub chili powder).
Olive oil: A balanced base that brings all of the ingredients and flavors together.
Lime zest and lime juice: Adds the perfect bit of tang and citrus flavor.
Avocado: Optional, but adds a satisfying, creamy texture.
Tortilla chips: I prefer Siete tortilla chips because they use organic, non-GMO corn and avocado oil.

Black Bean Salsa Variations

If you have the time, use scratch-made black beans cooked from dried beans. The flavor is so much better!
Add red bell pepper instead of—or in addition to—the tomatoes.
Instead of red onion, try green onions. Or, if you aren’t a fan of aromatic onions, let them sit in the olive oil and lime juice for 5 minutes to mellow them a bit.
To cut back on heat, skip the jalapeño or simply omit the seeds.
Avocado adds extra oomph and delicious creamy flavor!

How to Make Black Bean Salsa

1. Prep black beans. If using canned black beans, rinse and drain them before transferring to a large bowl. Or make black beans from scratch.

2. Add veggies. Add corn, tomatoes, onion, cilantro, and jalapeño. Mix everything together.

mixing bowl of black beans, corn, jalapeño, onion, cherry tomatoes, and cilantro before mixing to make black bean salsa.

black bean salsa in mixing bowl with wood spoon to stir.

3. Add seasonings. Add salt, spices, lime zest and juice, and olive oil. Give the bowl a good stir.

4. Add avocado. If using avocado, add it just before serving so it stays fresh.

5. Taste and adjust. Adjust for salt and lime juice to taste. Use a chip to taste!

6. Serve. Serve in a medium serving bowl as a dip with a side of tortilla chips.

serving bowl with black bean salsa with blue corn chips, fresh cilantro, and lime.

Chef’s Tips

Use ripe fresh lime juice and zest for the best, brightest flavor. Bottled juice won’t give the same pop!
Let the salsa sit for 10 minutes before serving to help the flavors meld.
If your tomatoes are watery, scoop out the seeds before chopping to keep the salsa from getting soggy.
To tame sharp onions, soak them in the lime juice and olive oil for 5 minutes before mixing.
Add avocado right before serving to keep it from browning.
Taste with a chip since it’s already salty, you’ll get a more accurate sense of seasoning.

Storage

Store leftovers in the refrigerator for up to 4 days in an airtight container.

Serving Suggestions

Serve this black bean salsa as a side dish with any of our favorite Mexican and Southwest recipes!

Vegetarian Enchiladas or Chicken Enchiladas
Veggie Quesadillas
Tuna Tostadas
Spicy Mexican Shrimp
Shrimp Tacos
Grilled Chipotle Chicken
Serve over Cilantro Lime Rice to make quick burrito bowls!
Add to a taco or burrito with Tofu Sofritas.
Sprinkle over top of Vegan Nachos.

FAQs

How do you make simple bean salsa?

Toss together canned black beans, corn, tomatoes, red onion, cilantro, and jalapeño, and season with lime juice, olive oil, and spices like cumin and smoked paprika. Mix well, taste and adjust seasoning, and stir in avocado just before serving.

What do you eat with black bean salsa?

Serve black bean salsa with tortilla chips, on tacos, in burritos, or as a zesty topping for grilled veggies or proteins.

What do I add to black beans for flavor?

Add lime juice, olive oil, garlic, cumin, smoked paprika, salt, and fresh herbs like cilantro for bold, balanced flavor.