Black Bean Salsa
The best black bean salsa you'll ever eat. Easy to make: just chop up the ingredients and mix together. Lime and a little vinegar send this salsa over the top!
Updated by Kathryne Taylor on August 27, 2024
28Comments
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Summer is in full swing around here (hello, one-hundred-degree weather!), and I’m looking forward to spending my evenings at cook-outs laughing with old friends, hefeweizen in hand. And since chips and salsa are a mainstay at barbecues, I thought I’d share my favorite salsa recipe with you. It’s fresh, hearty and your vegetarian friends (like me!) will love you for it.
You’ll end up with a ton of salsa, perfect for bringing to a party or enough to share for a week. I’ll admit I’m a total salsa fiend, but I think it’s delicious with chips, quesadillas, in a Mexican-style salad, and even as a topping on omelettes and breakfast tacos. I love it on everything and I hope you do, too!
Update 8 years later: I think you will like this black bean salad recipe more!
Black Bean and Corn Salsa Recipe
The best black bean salsa you’ll ever eat. Easy to make: just chop up the ingredients and mix together. Lime and a little vinegar send this salsa over the top!
Ingredients
- About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
- 2 ears of corn, shucked, or 1 can of organic corn, drained
- 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
- 2 bunches green onions, chopped
- 2 limes, juiced
- Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
- White wine vinegar, to taste
- Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
- Salt, to taste
Instructions
- Toss all the ingredients into a big bowl.
- Stir it all together and chill for several hours. The longer, the better.
Notes
- Adapted from Rebeckah at Allrecipes.
- You can use canned vegetables or equivalent amounts of fresh vegetables instead. It’s a flexible recipe so mix it up as you please.
- *I am concerned about the BPA levels in canned tomato goods. Pomi and Muir Glen brands of canned tomatoes come in BPA-free containers.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
your photos are beautiful! Love the blog!
This was so delicious! First meal was used as a fresh salsa with chips. Then it was used in an omelet and later in a quesadilla. Thank you for sharing this recipe!
You’re welcome, Lisa!
This looks delicious! I love blogs that incorporate recipes so I’m following now :)
xx
Love your photos, KT, and the recipe looks great. I’ll adjust it a bit and try it. Keep them coming!
Thank you for your encouraging comments!
@sterling style: I really enjoy your blog and I’m so glad you like mine, too.
@LifestyleBohemia: I’m happy you found me, and I love your jewelry designs!
@Sarah: Thanks, Mom!
Oooh, this looks positively spectacular! And so easy to make. I’m definitely going to be trying it.
It’s my first time on your blog and I’m simply in love — I can’t wait for more!
xo Josie
http://winksmilestyle.blogspot.com
ok, this looks delicious. really, really delicious.
thanks for the comment at greedy girl… i’m excited to find a fun okc blogger with excellent recipes! and good taste in beer! i’ll be following along.
oh and YES you need to get to nyc soon. my favorite city ever. (it even tops paris!) now i need to try playa del carmen!
I’m totally making this tonight!
I love how it looks when it’s still layered. I make a similar salad using the same ingredients, but I love this as a dip! xxSAS
Caroline: Thank you!! I wanted to do a little dance after I read your comment. I’m dying to go to NYC, really I am! I should plan a trip for fall, there’s no point going now if it’s as hot as it is here!
Denise: How was it? I’m happy you’re trying the recipe. I don’t think you can go wrong with it :)
Sarah: I could totally call this a salsa/salad, couldn’t I? I pretty much treat it as such.
one of my fave recipes! i put in on everything–it’s featured on my blog too!
thx for the recipe! looks y-u-m-m-y!!!
This recipe sounds delicious. But I’m even more caught up in the beautiful pictures – your presentation is impeccable.
I have been looking everywhere for a great black bean salsa recipe and here it is! Thanks so much for sharing. I’ll be making this over the weekend for sure.
Muir Glenn and Eden Foods use cans that are BPA free. They both have a great line of organic canned tomato products. I really appreciate the BPA free cans of the many varieties of beans that Eden offers.
Thanks for the great recipes.
A staple for a broke girl in college :) love having this for dinner!
Thanks, Mary! Glad you’re enjoying the salsa/salad!
Happy 5 years to your blog! I always love your recipes even if I am not a frequent poster! Thanks for all of your delicious recipes and the beautiful way that you share them with the world :)
Best,
Amy
Thank you, Amy! I’m so glad to know you’re visiting and enjoying the recipes!
oops should have posted my previous comment on your ACTUAL first post ever, but hope you get the idea!
How much vinegar do you suggest to use? I’m never good with “to taste.”
Hi Danie, I’m sorry, this is actually the very first recipe I ever wrote, and I can’t remember how much I used then. I’d guess at least 1/4 cup.
Ok. Thank you for the reply. :) looking forward to trying this. So happy to find whole foods vegetarian recipes.
Looks so Good! I have to make It!
I hope you do!
Deer Kate,
Again!Another fab recipe with great tips like your New cook book!!!
Woo hooo and yahooo! WE love it!!!!! And so does everybody we gave copies too as well,so Thanks for that too!It is such a great and wonderful gift to give . Your thoroughness and thoughtfulness to all types of eaters is so welcome! We are still eating your rosemary shortbread from Cookie and Kate-LOVE them and your kale white miso salad-YUM!
Congrats to you Kate and of course Pats to cookie too!
And again many thanks!
Sincerely
Your friends in the forest,
hugs from
Marg Eric and wags from Phoebe and Rosie Posie
Dear Kate,
Thank you so much for your delicious and easy-to-make recipes! I’ve read your blog for years and always find something good&healthy to cook on a day I have no inspiration – and between those days of course.
I’d like to ask you about those deep-brown chips in the pic. Is it something you have a recipe for?