Black Bean Salsa – This black bean salsa dip 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!
This week is all about dip recipes! On Wednesday I updated my Homemade Guacamole Recipe and now I am updating my black bean salsa!
This recipe was originally posted in July of 2017, but, I wanted to give it a fresh update with some good info for you. Plus, now that the weather is getting warm it’s the perfect time for a great salsa!
How to Make Black Bean Salsa:
So, I love keeping this salsa as fresh as I can. When corn is in season, I prefer to use fresh. You can also use canned corn, or frozen thawed corn if that’s what you have on hand.
Black bean salsa is super easy to make. You will need one serving bowl (with a lid) to mix together your beans, corn, chopped tomato and onion, jalapeno, and cilantro.
If you aren’t a fan of cilantro, you can absolutely leave it out. This dip is still great either way.
Your second bowl will be used to mix up a simple dressing of lime juice, olive oil, and seasonings. The flavor in this salsa is really fresh and amazing. You can always give it a taste test, and add more seasonings to your preference.
Another note to make is on the jalapeno. I keep it at two jalapenos and remove the seeds. If you like your salsa less spicy, only one jalapeno is fine. If you like it extra spicy, go ahead and add a third, or leave the seeds in the dip!
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.
A random side note here because I’ve had a few people ask: YES this dip is amazing with the addition of avocado if you’d like! Just make sure you add any diced avocado right before serving so that it maintains it green color.
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!
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Black Bean Salsa
- 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
- 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.