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 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.
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.
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.
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.
- Mixed with chopped cilantro lime chicken or chili lime chicken as a salad.
- Turkey burgers would welcome black bean salsa as a topping.
- Chicken tostadas – I would just add cooked shredded chicken to the salsa.
- Grilled chicken breast – add more flavor to this simply dressed breast.
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 Salsa
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
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Delicious!!!