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.

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

Description

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.

Ingredients

Units

14-ounce can of black beans, drained (1 1/2 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)
1/4 cup red onion, finely diced (or sub green onion)
1/4 cup cilantro, chopped, packed
1 tablespoon jalapeno, finely diced (optional)
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4– 1/2 teaspoon ground chipotle (or sub chili powder)
1 tablespoon olive oil
1 teaspoon lime zest
2–3 tablespoons lime juice
Optional- one avocado, diced

Serve with tortilla chips

Instructions

Rinse and drain blackbeans and place them in a medium bowl.
Add corn, tomatoes, onion, cilantro, jalapeno and mix.
Add salt, spices, lime zest, olive oil and lime juice, and give a good stir.
If adding avocado, fold it in right at the end.
Taste and adjust salt and lime juice to taste.

Tip: Use a chip to taste!

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

Equipment

zester

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chefs knife

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Notes

Black bean salsa will keep 3-4 days in an airtight container in the refrigerator.

If limes are not ripe, this can make it too tart. Add a little sugar to round it out.

Nutrition

Serving Size: ½ cup
Calories: 87
Sugar: 2.1 g
Sodium: 499.2 mg
Fat: 2.2 g
Saturated Fat: 0.4 g
Carbohydrates: 14 g
Fiber: 4.5 g
Protein: 4.1 g
Cholesterol: 0 mg