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Black Bean Salsa

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by Jul 29, 2018

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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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Overhead view of a blue bowl of salsa by tortilla chips and a patterned napkin.

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.

Overhead view of tomatoes, jalapenos, lime, onion, cilantro and ground cumin on a wood surface.

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!

A closeup view of black bean salsa in a blue bowl.

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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A closeup of salsa with black beans in a blue bowl by a blue patterned napkin.

Black Bean Salsa

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5 from 9 reviews

  • Total Time: 15 mins
  • Yield: 6 cups
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
  • â…“ cup seeded and chopped jalapenos
  • ¼ cup fresh chopped cilantro
  • ¼ cup lime juice
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
  • ½ teaspoon salt (more or less, to taste)
  • ½ 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.
  • Prep Time: 15 mins
  • Category: Appetizer
  • Cuisine: Mexican

 Two images of salsa in a blue bowl. Text in center says black bean salsa.

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Amy, The Blond Cook

Hey, I’m Amy Brinkley!

Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients. About me

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  3. Sydney

    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

    • Avatar photoAmy @ The Blond Cook

      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

  4. Dawn

    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

    • Avatar photoAmy @ The Blond Cook

      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

    • Avatar photoAmy @ The Blond Cook

      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

    • Avatar photoAmy @ The Blond Cook

      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

  13. Lauren Rapp

    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

  14. Kami

    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

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