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Black Bean Salsa

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
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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
  • 23 limes, juice of
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 3/41 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.

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