The Blond Cook

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Black Bean Salsa

Are you a salsa lover?  I go through phases of snacking on it repeatedly, then I won’t eat it for a long time.  It’s been a while, so I recently made this crazy easy and delicious Black Bean Salsa.

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Black Bean Salsa

Black Bean Salsa Recipe

Full of black beans, corn and tomatoes with red onions, a few jalapeños, cilantro, herbs and seasonings… this is your GO-TO salsa recipe for a hearty and healthy appetizer!  I added just a little cumin, but feel free to omit it if you’re not a fan of it.

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Black Bean Salsa

This salsa is by far one of the most filling and heartiest that I’ve ever eaten.  These fresh ingredients come together in no time!

Black Bean Salsa

This recipe yields 6 cups of salsa which is perfect for a get-together… and I’m sure there won’t be any left.  Enjoy!

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Black Bean Salsa

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 cups
  • Category: Appetizer
  • Cuisine: Mexican
Print Recipe

Ingredients

  • 1 (15-ounce) can yellow whole kernel corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup chopped red onion
  • 2 cups seeded and chopped Roma tomatoes
  • 1/3 cup seeded and chopped jalapenos
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon pepper (more or less, to taste)
  • Tortilla chips

Instructions

  1. Place all ingredients (except tortilla chips) in a large bowl and stir to combine. Serve with tortilla chips.

 Black Bean Salsa - A hearty and healthy salsa!

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Comments

  2. I just made this after having lusted after it on pinterest for weeks. I ate about half of the batch already. It’s so delicious. I didn’t have cumin so I used seasoned salt and it turned out really well. Thank you for this.

    Reply

  3. I grab a bag of salad greens and a tub of this salsa in the fresh section at the grocery store for 3 or 4 weekday lunches. It’s so tasty, satisfying and filling! I really should just whip it up myself.

    Reply

  5. I just made this adding diced black olives, red, green, and yellow peppers and it’s absolutely delicious

    Reply

    • Hi Jackie! This recipe yields 6 cups of Black Bean Salsa. I would think 1/2 cup portions would be a good appetizer size, so probably 12 appetizer servings? It totally depends upon the appetites of your guests. Hope you enjoy! 🙂

      Reply

    • Hi Mary, sorry for the delay in responding… have been moving the past several days. I’ve never tried canning it so I cannot say, and I don’t do a lot of canning (it’s on my list to tackle, though!). Good luck and hope you enjoy the recipe. 🙂

      Reply

    • Hi Kim, I’ve refrigerated it up to 24 hours before serving… but I can’t say how it would be refrigerated any longer than that. Hope you enjoy! 🙂

      Reply

  12. I made it and it was very delicious. I would like more black beans and less corn next time and it got a little juicy after sitting so didn’t know how it would turn out if I cut the olive oil and lime juice in half but it was still very good.

    Reply

  13. This recipe looks amazing! I’d like to know if it’s something I could can, have you ever tried it? And if so, did it work? How long would you process it?

    Reply

    • Hi Sydney, Thanks so much! No, I’ve never tried to can it… actually I’ve never canned anything so I can’t give any advice on it… so sorry I couldn’t be of more help. I hope you enjoy it if you make it! 🙂

      Reply

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