Black Bean Salsa

Black Bean Salsa with corn, tomatoes, cucumber, onion and cilantro. Black bean and corn salsa 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, mango 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 salsa recipe 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. I realize not as many are obsessed with Instant Pot.

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.

Salsa Ingredients

I try to keep any salsa as fresh as I can.

My formula is canned black beans + frozen corn + fridge and pantry Mexican flavors.

You can use frozen, leftover Instant Pot corn or grilled corn. I told you I am obsessed with “the magic pot”.:)

Then as for fresh mix-ins I like to add:

• Red, green or yellow bell pepper
• Tomatoes
• Cucumber
• Celery
• Avocado
• Mango

Traditional Mexican flavors like cilantro, red onion, jalapenos, lime juice and cumin seal the deal.

Secret to the Best Black Bean Salsa

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

There are 2 secrets to a good black bean salsa:

1. Dice all ingredients same size.
2. Refrigerate salsa for at least 30 minutes.

These 2 simple tricks will ensure the most flavorful salsa. A taste of each ingredient in every bite.

Make Salsa Extra Special

Garlic might not be the traditional Mexican flavor but I think it has a place in any salsa or guacamole recipe. It adds an umph to any dish. Must be Ukrainian in me.

And 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.

Serve Black Bean Salsa With:

Black bean salsa is traditionally served with tortilla chips as a dip.

Serve on top of salmon or chicken, or as a salad.

Think beyond dipping. Appetizer table or next day leftovers would accompany well:

• Cilantro lime chicken or chili lime chicken as a salad.
• Healthy turkey burgers 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.

“Healthy” Chips

All right. Of course chips are chips. Whether you eat them or not is up to you. We buy them in moderation and here is my “healthy” criteria:

• With real ingredients like quinoa, beans and whole grains.
• Organic or non-GMO.
• Minimum ingredients and no preservatives/additives.
• Baked and not fried.
• No trans fats.
• Lower in sodium.

With today’s any supermarket’s selection it is not hard to find “healthy” chips. Of course, my choice is always Costco. It has to do with how much we eat.:)

More Healthy Summer Appetizers

• Guacamole
• Healthy spinach dip
• Hummus
• Healthy 7 layer dip

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 a recipe. And then you share, of course.

Cheers!

Black Bean Salsa

Print Recipe

★★★★★

5 from 1 reviews

Black Bean Salsa with corn, tomatoes, cucumber, onion and cilantro in 15 minutes. Black bean and corn salsa is the best of both worlds – your pantry and in season summer produce. You can make it any time!

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

Scale 1x2x3x

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

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.

Notes

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.

1272.9 g271.6 mg4 g0.6 g0 g20.3 g5.7 g4.8 g0 mg

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