Black Bean Salsa Recipe

Prep: 15 mins

Cook: 0 mins

Total: 15 mins

Servings: 4 to 6

Simple and fresh, black bean salsa is incredibly easy to whip together at home when you're looking for an alternative to the traditional red tomato one. It's especially great in the summer months when corn, tomatoes, and cilantro are all in season together at once.

This recipe is super versatile and ripe for customizing any way you want to. Try adding in some chopped avocado or give it a smoky kick with diced chipotle pepper or dash of adobo sauce. Sweeten things up with pineapple, peaches, or mangoes—you’d be surprised how the fruits pair with the salty and spicy ingredients.

Plum tomatoes are recommended because they’re sweet and firm, but you can easily substitute in beefsteak, heirloom, and other available tomato varieties. Just make sure to cut the tomatoes finely, so pieces aren’t bigger than the black beans. This will make  easier to scoop and ensure that you get a bite of all single ingredient in every mouthful.

You can also make black beans from scratch if you prefer them to be a little firmer (most cooks agree that the canned ones have a mushier texture). To do so, simply soak a batch of dried beans overnight and then choose your favorite method of cooking. We love the effortless hands-off technique of dropping them in a slow cooker, but they’re easy to toss in the oven and bake, too.

To store: The black bean salsa will hold in the refrigerator for up to two weeks, so it's a great make-ahead appetizer if you have a party coming up.

Ingredients

• 1 (15-ounce) can black beans

• 1 cup frozen corn,thawed

• 2 plum tomatoes, chopped

• 1 medium red onion, chopped

• 1 jalapeño, chopped

• 1 clove garlic, minced

• 1/3 cup cilantro, chopped

• 1/4 cup lime juice

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

Steps to Make It

1. Gather the ingredients.

   

2. Drain entire can of black beans and rinse thoroughly. Toss beans with thawed corn kernels. 

   

3. Toss tomatoes, onion, jalapeño, and garlic together with black beans and corn.  

   

4. Whisk together lime juice, olive oil, cumin, and salt in a glass measuring cup or small bowl.

   

5. Pour lime juice mixture over black bean mixture and gently toss, being careful to not break up the beans. Top with chopped cilantro.

   

6. Allow salsa to sit covered in the refrigerator for at least 20 minutes so flavors can meld. Serve with tortilla chips or on top of tacos.