Black Bean Salsa (Easy!)
A fresh & colorful black bean salsa with cilantro-lime dressing. Great made ahead of time. Plus you can enjoy it as a chip dip, side dish, or salad!
Servings6 (2/3-cup servings)
Ingredients
- 15 oz. can black beans
- 1 1/3 cup sweet corn
- 2 cups tomatoes
- 1/3 cup red onion
- 1/3 cup fresh cilantro
- 2 Tbsp. fresh lime juice
- 1 Tbsp. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. salt (more/less to taste)
Optional (but recommended):
- 1-2 fresh jalapeño peppers (finely diced)
Instructions
- Dice the tomatoes. (If they're extra juicy, remove & discard some of the excess liquid if you prefer.) Finely dice red onion. Roughly chop cilantro. Place in a medium mixing bowl.
- Add the black beans (rinsed and drained) and the rest of the salsa ingredients. Toss to combine. Give it a taste and adjust the flavors & seasonings if desired.
- You can serve this salsa immediately, but it tastes best after it chills in the refrigerator for at least an hour. Stir again before serving as the dressing tends to settle at the bottom.
Notes
Yield: Recipe makes about 4 heaping cups.
Add avocado: Diced avocado is a great addition. Add it right before serving to keep it fresh.
Make it spicy: Add chili powder or a pinch of cayenne pepper to taste. (Or more jalapeño.)
Tomatoes: I use vine-ripened tomatoes for this recipe. But you can use roma tomatoes, plum tomatoes, or other garden tomato. Just be sure they're ripe and flavorful.
Serving: Enjoy this fresh salsa as a chip dip, salad, on tacos, burrito bowls, fajitas, other Mexican-style dishes, etc. Or add it to breakfast dishes like tofu scramble or breakfast burritos!
Originally published December 2014. Updated December 2023.
Nutrition Per Serving (Estimate)
Calories: 112 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.2 g | Potassium: 437 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 569 IU | Vitamin C: 13 mg | Calcium: 34 mg | Iron: 2 mg