by Olena

Black Bean Salsa

by Olena

5 from 1 reviews

Black Bean Salsa is fresh, crispy and delicious. It is the best of both worlds – your pantry and in season summer produce. You can make it any time!

Living on a beach, we make fresh dips like pineapple salsa and shrimp ceviche all summer long. black bean salsa in a bowl served with chips

Black Bean and Corn Salsa

This black bean salsa with corn, tomatoes, cucumber is so fresh! It’s bright and full of flavour. With simple ingredients you can throw together in 15 minutes.

Black bean and corn salsa is one of summer appetizers I whip up for last minute parties. More likely because I always have a batch of cooked Instant Pot black beans in the freezer.

black bean salsa

Or for many of you – a can in the pantry.

Then I grab a bag of chips on the way. And black bean salsa never disappoints. Always a hit with everyone! Such a healthy contrast to a store bought party food.

Ingredients for Black Bean Salsa

I try to keep any salsa as fresh as I can. My formula is canned black beans + frozen corn + fridge and pantry Mexican flavors.

  • Corn: You can use frozen, leftover Instant Pot corn or grilled corn.
  • Veggies and fruit: Red, green or yellow bell pepper; tomatoes, cucumber, celery, avocado, mango.
  • Traditional Mexican flavors: Cilantro, red onion, jalapenos, lime juice and cumin.

black bean salsa ingredients on the table

How to Make Black Bean Salsa

Any salsa recipe is pretty straight forward. Chop all ingredients + stir.

  • Dice all ingredients same size: This way you will get a taste of each ingredient in every bite. Plus salsa will be easy to scoop with a chip.
  • Combine: Use large bowl so all ingredients fit in. Add chopped veggies, beans, herbs and spices. Stir well with large metal spoon.
  • Refrigerate salsa for at least 30 minutes: This allows all flavors “marry” each other. Plus cold salsa tastes so much better than warm.

diced black bean salsa recipe ingredients in a bowl

Serving and Variations

Chips: Black bean salsa is traditionally served with tortilla chips as a dip. I try to buy “healthy” chips with real ingredients, organic or non-GMO, baked and lower in sodium.

Meats and salad: Think beyond dipping. Serve on top of salmon, chicken, or as a salad.

black bean salsa on a chip


  • Garlic: Might not be the traditional Mexican flavor but I think it has place in any salsa or guacamole. It adds an umph to any dish. Must be Ukrainian in me.
  • Green chiles: Try to add a small can of diced green chiles instead of fresh jalapenos. Not only it makes black bean salsa recipe quick but also adds a different flavor profile.

More Healthy Summer Dips

I hope you enjoy this black bean salsa! It is truly easy, fresh and healthy. Make it for friends and family and they will be asking for the recipe. And then you share, of course.


black bean and corn salsa in a bowl


Black Bean Salsa

black bean salsa

5 from 1 reviews

Black Bean Salsa is fresh, crispy and delicious. It is the best of both worlds – your pantry and in season summer produce. You can make it any time!

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Chop
  • Cuisine: Mexican


  • 14 oz can low sodium black beans, drained & rinsed*
  • 2 cups frozen corn, thawed
  • 2 small tomatoes, diced
  • 1/3 English long cucumber, peeled & diced
  • 1/4 cup red onion, minced
  • 1 small garlic clove, grated
  • 1/4 cup cilantro, finely chopped
  • 4 oz can chopped green chiles or 1 jalapeno, seeded & minced
  • 23 limes, juice of
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 3/41 tsp salt
  • Ground black pepper, to taste


  1. In a medium bowl, add black beans, corn, tomato, cucumber, red onion, garlic, cilantro, jalapeno or green chiles, lime juice, olive oil, cumin, salt and pepper.
  2. Stir, cover and refrigerate for 30 minutes or more.
  3. Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork and tacos.

Store: Refrigerate covered for up to 2 days.


  • Instead of canned I use cooked Instant Pot black beans.
  • You can add diced bell pepper, mango, avocado and celery.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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