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.
Sign up for my email subscription and never miss a recipe!
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.
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!
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!
Print
Black Bean Salsa
Prep Time: 15 mins- Total Time: 15 mins
- Yield: 6 cups 1x
- Category: Appetizer
- Cuisine: Mexican
Scale
Prep Time:
Yield:
Category:
Cuisine:
Print Recipe
Pin RecipeIngredients
- 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
- Place all ingredients (except tortilla chips) in a large bowl and stir to combine. Serve with tortilla chips.
Megan @ Pip and Ebby says
January 21, 2016 at 8:32 pmOh MAN, this looks incredible! I’m a huge salsa lover and want this one NOW! Yummy!
Amy @ The Blond Cook says
January 21, 2016 at 9:26 pmThanks so much, Megan!
Margie says
July 5, 2017 at 4:22 pmI made this a few times now everyone true my loves it. I compared other recipes this one is the best
Amy @ The Blond Cook says
July 6, 2017 at 8:33 amThanks so much, Margie! You made my day. So glad everyone likes it. 🙂
Kami says
December 29, 2016 at 1:56 amI 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.
Amy @ The Blond Cook says
December 29, 2016 at 12:04 pmThanks so much, Kami… so glad you enjoyed it. Happy New Year! 🙂
Lauren Rapp says
January 5, 2017 at 9:46 amI 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.
Amy @ The Blond Cook says
January 5, 2017 at 2:17 pmYou should make it, Lauren… so easy and soooo good! 🙂
Danielle Boule says
January 17, 2017 at 2:27 pmI just made this adding diced black olives, red, green, and yellow peppers and it’s absolutely delicious
Amy @ The Blond Cook says
January 19, 2017 at 11:14 amThanks so much Danielle! So glad you liked it! 🙂
Jackie says
February 22, 2017 at 3:17 pmHow many people would this recipe feed as an appetizer do you think?
Amy @ The Blond Cook says
February 22, 2017 at 3:41 pmHi 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! 🙂
melanie says
April 22, 2017 at 12:13 pmCould I make this ahead of time?
Amy @ The Blond Cook says
April 24, 2017 at 8:45 amHi Melanie, Yes! I would store in a covered container for up to 24 hours before serving.
Pam Brouwers says
July 3, 2017 at 5:20 pmI am going to try the cucumber recipe tomorrow. It looks delicious!
Amy @ The Blond Cook says
July 4, 2017 at 7:01 amThanks so much, Pam. Hope you enjoy it! Happy 4th! 🙂
Sherri McKague says
July 4, 2017 at 8:38 amMAde it for the 4th of July cookout!! It is delicious! Thank you!!
Amy @ The Blond Cook says
July 5, 2017 at 7:08 amThanks so much, Sherri and hope you had a great 4th! 🙂
Mary says
July 23, 2017 at 6:48 pmCan this recipes be used to. can the salsa ?
Amy @ The Blond Cook says
July 26, 2017 at 8:18 amHi 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. 🙂
Kim says
August 3, 2017 at 5:11 pmHow long will it keep Iin the fridge?
Kim
Amy @ The Blond Cook says
August 7, 2017 at 9:01 amHi 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! 🙂
Dawn says
September 5, 2017 at 9:03 pmI 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.
Sydney says
August 18, 2018 at 1:09 pmThis 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?
Amy @ The Blond Cook says
August 19, 2018 at 9:20 amHi 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! 🙂
Amy Arsenault says
February 5, 2019 at 7:58 pmI think this is any easy quick delicious recipe! You can serve as a side as well! Yummy!!
Martha says
September 6, 2018 at 11:38 amLove this salsa! Salad greens and a servic of guacamole and a meal is made!
★★★★★
Amy @ The Blond Cook says
September 10, 2018 at 7:05 amThanks so much, Martha! It’s one of my favorite salsas… so happy to hear you enjoyed it! 🙂
Sia says
January 3, 2019 at 8:55 pmWhat an awesome recipe! THANK YOU so so much! I might be addicted now!
Amy @ The Blond Cook says
January 5, 2019 at 9:30 amThanks so much, Sia… so happy to hear you enjoyed the salsa! 🙂
Nicole Holland says
April 11, 2019 at 4:11 pmI love this. I add a little fresh chopped garlic and olive oil!!
★★★★★
Amy @ The Blond Cook says
April 12, 2019 at 8:30 amThank you, Nicole! 🙂