Black Bean Salsa – This black bean salsa is incredibly easy to make, and packed full of amazing flavor with black beans, corn, tomato, red onion, and some jalapeno for a nice kick!
Ok you guys, not gonna lie – I ate a HUGE bowl of this black bean salsa for dinner a few nights ago.
No main course involved, and I didn’t mind one bit!
As I’ve mentioned in several of my other posts this summer, it is beyond hot here.
I literally think we’re in a heat advisory for a full two weeks.
That’s why a nice bowl of cool salsa is just what the doctor ordered!
So, I love keeping this salsa as fresh as I can. Since corn is in season, I used fresh, canned works fine too.
I also keep it kind of light on the jalapenos. Because I’m a total chicken sometimes with things being too spicy!
Are you a spicy lover or hater? I like it, but not too hot to where I can’t taste the food.
Anyway, if you like it hot, hot, hot, go ahead and toss in an extra jalapeno!
Also, the cilantro business. I know some people can’t even cilantro – we love the stuff at my house.
If it’s not your thing (I hear some people think it tastes like soap?!?) just go ahead and leave it out.
Customize this to your taste!
If you’re not planning to eat this for dinner by itself like I did, it’s great served right alongside tacos. You can find my Crockpot Taco Meat recipe to keep handy!
- 1 15 Ounce Can Black Beans, Drained and rinsed
- 1 Cup Corn, Fresh, canned (drained), or frozen
- 1 Medium Tomato, Diced
- 2 Jalapenos, Seeded and diced
- 2 Tablespoons Fresh Cilantro, Chopped
- 1/4 Cup Olive Oil
- 1/4 Cup Fresh Lime Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Cayenne Pepper
In a large bowl combine the black beans, corn, diced tomato, jalapenos, and cilantro.
In a small bowl whisk together the olive oil, lime juice, garlic powder, cumin, salt, and cayenne. Pour over the black bean mixture.
Chill the salsa for 30 minutes before serving.