Black Bean Salsa is an easy and tasty appetizer that uses simple ingredients found in most every pantry. Serve with your favorite corn tortilla chips for a family gathering or potluck dinner.
Black Beans are Wonderful in Mexican Dishes
I love black beans in my Mexican dishes, as refried beans, in salads. This dip offers a perfect use for them as well.
It was only a few years ago, that I even tried black beans. I mean, as a girl, I had never even heard of them! Apparently, they started to become popular in the US grocery market in the late 1980’s but I don’t remember seeing them until maybe 20 years later!
Like other legumes, they are high in fiber and protein and have many other health benefits to them. See information on that HERE.
Ingredients for Black Bean Salsa
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything on the counter or table.
as an amazon associate, i earn from qualified purchases at no price increase for you.
Buy Now → 
Buy Now → 
Buy Now → Prepare the Ingredients
Rinse and drain the black beans, and drain the corn.
When possible, I like to use Green Giant Corn Niblets, but Mexicorn also works well for this recipe.
Dice the bell peppers and mince the sweet onion.
A mix of bell peppers adds a nice touch of color to this salsa. Green, orange, or red works well, since there is already a lot of yellow from the corn.
Chop pickled jalapenos or a fresh jalapeno for even more heat.
Assemble the Salsa
Place the drained beans and corn in a large bowl. Add in the prepared bell peppers and onion, chopped jalapeno, and minced garlic. Mix with a spoon or spatula.
In a small bowl, combine lemon juice, red wine vinegar, and hot sauce. Pour over the salad and mix to combine.
If you don’t have any jalapenos, you may substitute 1 teaspoon of ground red pepper or chili powder.
If desired, you may add some chopped cilantro, which makes this salsa even more flavorful. Cover and refrigerate for 4-6 hours to marinate.
Place in a pretty serving bowl, and serve with your favorite Corn Chips. We love On the Border or Tostitos.
Browse Similar Categories
Black Bean Salsa
Ingredients
- 15 oz. black beans rinsed and drained
- 15 oz Mexican style corn drained
- 1 cup sweet onion minced
- 1 cup bell pepper (green, red, or orange) chopped
- 1 tablespoon sliced jalapenos chopped
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Louisiana Hot Sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro chopped
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Gather the ingredients so you have everything on the counter or table.
- Rinse and drain 15 oz. (15 oz.) black beans rinsed and drained, and drain 15 oz (425.24 g) Mexican style corn drained.
- Dice 1 cup (149 g) bell pepper (green, red, or orange) chopped and mince 1 cup (160 g) sweet onion minced.
- Chop pickled jalapenos or a fresh jalapeno for even more heat, enough to make 1 tablespoon (14.79 ml) sliced jalapenos chopped.
- If desired, chop 1/4 cup (4 g) fresh cilantro chopped.
- Place drained black beans and corn in a large bowl. Add in the prepared bell peppers and onion, chopped jalapeno, and 1 tablespoon (14.79 ml) minced garlic. Mix with a spoon or spatula.
- In a small bowl, combine 2 tablespoons (29.57 ml) lemon juice, 1 tablespoon (14.79 ml) red wine vinegar, 1 teaspoon (4.93 ml) Louisiana Hot Sauce, and 1/4 teaspoon (1.23 ml) freshly ground black pepper. Pour over the salad and mix to combine.
- If desired, you may add some chopped cilantro, which makes this salsa even more flavorful. Cover and refrigerate for 4-6 hours to marinate. Serves 6-8.
