by Olena

Black Bean Salsa

Olena's image
Olena Osipov
5 from 1 vote

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

Variations:

  • 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.

Cheers!

black bean and corn salsa in a bowl

Black Bean Salsa

Black Bean Salsa

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!
5 from 1 vote
Print Save Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 139kcal
Author: Olena Osipov

Ingredients

  • 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
  • 2-3 limes juice of
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 3/4 - 1 tsp salt
  • Ground black pepper to taste

Instructions

  • 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.
  • Stir, cover and refrigerate for 30 minutes or more.
  • 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.

    Notes

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

    Nutrition

    Serving: 1cup | Calories: 139kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 271mg | Potassium: 240mg | Fiber: 4g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    1 comment on “Black Bean Salsa

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