This easy Black Bean Salsa comes together in minutes with fresh, inexpensive, bold ingredients! Black beans are jazzed up with corn, tomatoes, jalapeños, red onions, cilantro, lime juice, and seasonings. Serve it with tortilla chips and watch it disappear!
Black Bean Salsa
It could be Cinco de Mayo, Super Bowl Sunday, or just a pool day with friends… I’m serving this black bean salsa! It’s perfect for all occasions because it’s that good. My favorite touch is the jalapeños that provide a subtle spicy kick that balances beautifully with the bright cilantro, juicy tomatoes, sweet corn, and more. This seriously addictive dip couldn’t be easier to make, either. Just toss all of the prepared ingredients in a bowl and serve! That’s another big reason I like serving it at parties – I can throw it together right before my guests arrive (or prep it ahead of time) without stressing.
Dip into more of the best salsa recipes like mango salsa, blender salsa, and salsa verde!
What else can I add?
If I have a fresh avocado on hand, I LOVE chopping it up and using it in this salsa! It adds an amazing creamy element that really hits the spot. Just make sure you add any diced avocado right before serving so that it maintains its green color. You could also add a chopped bell pepper.
How to Make Black Bean Salsa
- Mix the salsa ingredients. In a large bowl, combine the black beans, corn, diced tomato, jalapeños, and cilantro.
- Make the dressing. In a small bowl, whisk together the olive oil, lime juice, garlic powder, cumin, salt, and cayenne.
- Combine and chill. Pour over the black bean mixture. Chill the salsa for 30 minutes before serving.
Storing
This is SUCH a great make-ahead recipe! For the best flavor, make sure you allow this dip to chill in the refrigerator for at least 30 minutes before serving. I typically try to give it 1-2 hours if I can. You can store this dip in the fridge in an airtight container for up to 3 days before serving as well. I’ve found that the longer it sits, the more flavorful it becomes. Just make sure to keep it in an airtight container so it stays nice and fresh.
Ingredient Notes
- Black Beans – Make sure they’re drained and rinsed well (like in a pasta colander) before using. Otherwise, they’ll add a lot of liquid to the salsa.
- Corn – You can use fresh, frozen, or canned corn! If using canned corn, be sure to drain it.
- Tomato – Try to make sure a lot of the juicy inside/seeds aren’t in the mix, or the salsa will get watered down.
- Jalapeños – Seeded and diced! The seeds are where the real heat is in a jalapeño. So, if you want extra spice, leave some of the seeds in the mix.
- Red Onion – I don’t recommend swapping this with any other color onion. Red onions have the best bold flavor.
- Fresh Cilantro – Of course, you can omit this if you have the soap-cilantro gene!
- Olive Oil – Avocado oil also works well if preferred.
- Lime Juice – Fresh is best! Try to avoid using bottled lime juice if you can help it.
- Seasonings – I like to use a simple, but bold blend of garlic powder, cumin, salt, and cayenne pepper. Add more or less cayenne depending on how spicy you want everything to be.
Enjoy!
~Nichole
Black Bean Salsa
Ingredients
- 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
- 1/2 Red Onion, Chopped
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this last night and it was absolutely delicious! So quick and easy to make.
So fresh, delicious, and simple. I served this with carnitas and it was a hit. Makes a great side since the black beans add a little heartiness.
Ran across this recipe last summer and it has become a huge favorite! One very hot day when our kids were running around with friends, my husband and I ate it with chips and a few beers and called it dinner:)) We love it! Thank you!
Delicious! I used canned Mexicorn, and didn’t have fresh jalapeno so I used 1 can of chopped green chiles. I will definitely try again with the fresh jalapenos!
Absolutely fantastic! I make this all the time now.
Restaurant quality good. I didn’t have fresh corn, so can was used and it turned out so tasty. I used this on her Fish Taco recipe and it was a HUGE HIT.
Delicious! I love all the fresh, healthy ingredients and a great way to use the overflow of cilantro in my garden. My hubby can be a picky eater and he loved it:)) It is even more delicious with the lime tortilla chips!
Make it every week. Let it marinate overnight. I add it to my spinach and mushroom dish, quinoa, top a sweet potato or eat with healthy tortillas.
I roasted fresh corn in a cast iron skillet before adding and it really makes it pop
If I use fresh corn, does it need to be cooked? Or just off the cob? if cooked, how?
Off the cob would be just fine 🙂
I like it! The sauce really gives it good taste