This quick and easy Black Bean Salsa is a delicious Mexican dip loaded with black beans, veggies, cilantro, and lime juice for the best summer flavor. Served fresh with tortilla chips, this refreshing, flavorful salsa will become your new summer go-to. You won't be able to stop scooping!
You can also serve this hearty black bean and corn salsa over salads, nachos, tacos, or any of your favorite Mexican inspired dishes. The best part? It only takes 10 minutes to make fresh homemade salsa and you'll never want to go back to store-bought!
Why You'll Love this Black Bean Salsa
- Fresh summer flavor. This black bean salsa is great for hot summer weather. Diced veggies, fresh cilantro, and a balsamic-lime marinade makes every bite mouth-wateringly good.
- It's quick and easy. Making homemade salsa takes almost no time at all to make. All you need to do is combine all the ingredients, toss together, and serve. It takes just 10 to 15 minutes to make - depending on how fast you can dice up some veggies.
- Perfect for scooping or as a topping. Black bean salsa is super versatile! Serve with tortilla chips as a dip or add it on top of tacos, in burritos, over scrambled eggs, or anything else you'd top with salsa.
- Ideal for cookouts and summer snacking. You can serve this Southwestern salsa with black beans and corn as an appetizer at a warm-weather gathering, a precursor to weeknight dinners, or as a snack any time of day. Your whole family will love this fresh salsa!
Ingredient Notes
To make this easy Black Bean Salsa, you will need the following ingredients (full measurements in recipe card below):
- black beans - you can use canned black beans to make this recipe quick or use dried black beans that will need to be soaked overnight. Use ½ cup uncooked dried beans, or about 1.5 - 2 cups cooked black beans.
- tomatoes - Roma tomatoes or salsa tomatoes work best, but you can use your favorite variety.
- frozen corn - you can also use drained and rinsed canned corn or fresh cooked corn kernels will also work if you have the extra time to process them and slice off the kernals! Otherwise, frozen is just as good. I recommend trying it with grilled corn - so good!
- red onion - or use another mild onion like yellow onion.
- cilantro - if you are not a fan of cilantro, parsley will also work.
- jalapeño - you can swap the jalapeño for green bell pepper if you want to make it more mild and kid-friendly.
- lime juice - fresh squeezed lime juice is best, but you can use lime juice concentrate if necessary.
- olive oil - avocado oil is a great substitute for olive oil if you need to make a swap.
- balsamic vinegar - you can also use red wine vinegar in place of the balsamic vinegar.
- salt and pepper
You will also need measuring cups and spoons, and a mixing bowl.
How to Make the Best Black Bean Salsa
- Combine ingredients. In a large mixing bowl, combine all ingredients including black beans, tomatoes, corn, onion, cilantro, jalapeño, lime juice, olive oil, vinegar, salt, and pepper. Stir well until evenly combined.
- Serve. Serve immediately with tortilla chips, or store in the fridge for up to 3 days.
Recipe Variations
- Customize the heat. Adjust the spiciness by adding more or less jalapeños, chili powder, or hot sauce depending on your flavor preference and how spicy you want it to be.
- Make it cheesy. Add some shredded cheddar or Monterey Jack cheese.
- Add avocado. Make this black bean salsa extra creamy by adding in some diced avocado.
- Give it a tropical twist. Add a taste of the tropics by mixing diced mango, pineapple, and/or papaya into this salsa.
- Customize the beans. Add in different kinds of beans or switch out the black beans for a different kind of bean completely such as chickpeas or pinto beans.
How to Serve
This Black Bean Salsa is delicious served on its own with a side of tortilla chips, or with some Mexican inspired meals including:
- Tacos or quesadillas. Use black bean salsa as a filling or topping for tacos or quesadillas. Use it over our Ground Beef Mexican Tacos or Carne Asada Tacos or as a filling in our Vegetarian Quesadillas with grated cheddar cheese.
- Grilled meats. Serve a few spoonfuls of black bean salsa over grilled meats like Carne Asada, Mexican Chicken Breast, or Garlic Shrimp Skewers.
- Burritos or burrito bowls. Add some of this bean salsa over grain bowls like this Buddha Bowl or Chipotle Chicken Burrito Bowl, or include it inside a Beef and Bean Burrito.
- Salad. Incorporate black bean salsa into a salad by combining it with mixed greens, diced avocado, and a tangy vinaigrette like the one in this Southwest Quinoa Salad.
- Nachos. Layer black bean salsa on crispy tortilla chips along with melted cheese, diced tomatoes, jalapeños, and any other toppings of your choice. Add it to these Sheet Pan Nachos or Chicken Nachos.
- Add to breakfast. Serve black bean salsa over a place of scrambled eggs or Huevos Rancheros.
Recipe Tips and Tricks
- Fresh ingredients are key. Use fresh and high-quality ingredients for the best results. Opt for ripe tomatoes, crisp bell peppers, aromatic cilantro, and flavorful red onions.
- De-seed your tomatoes first. For a chunky, less watery salsa, remove the seeds from your tomatoes before dicing them and adding them to your salsa. You can skip this if you use a low-seed tomato or if you prefer your salsa with a little more liquid.
- Experiment with different flavors. Play with different methods and flavors! Try roasting your corn or charring the jalapeños before adding them to the salsa, test out different kinds of tomatoes, or add your own personal spin to make this salsa your own.
- Let it rest. For even better flavor, allow the black bean salsa to marinate in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together and make it more flavorful.
- Serve with your favorite tortilla chip. This black bean salsa goes well with corn and flour tortilla chips alike, so you really can't go wrong. We suggest a strong tortilla chip for scooping to make sure the salsa actually makes it to your mouth!
- Turn leftovers into something new. Add leftover black bean salsa to a salad to give it a Tex Mex twist or add a few spoonfuls to a sandwich or roll for extra flavor.
Storing and Freezing Instructions
How to Store
Transfer the black bean salsa to a jar with a lid or another airtight container and refrigerate for up to 3 days.
How to Freeze
If you're not going to use your leftover salsa within 3 days, you can freeze it in a freezer bag or a freezer-safe airtight container, leaving a few inches of headspace at the top for the salsa to expand once frozen. Freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before serving. Just note, that the texture may change but the flavor will be the same.
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Recipe
Black Bean Salsa
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This quick and easy Black Bean Salsa is a delicious Mexican dip loaded with black beans, veggies, cilantro, and lime juice for the best summer flavor. Served fresh with tortilla chips, this refreshing, flavorful salsa will become your new summer go-to. You won't be able to stop scooping!
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- ½ cup frozen corn, thawed and drained
- ¼ medium red onion, diced
- ¼ cup fresh cilantro, finely chopped
- 1 small jalapeño pepper (or green bell pepper), seeded and diced
- juice of 1 lime
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine all ingredients including black beans, tomatoes, corn, onion, cilantro, jalapeño, lime juice, olive oil, vinegar, salt, and pepper. Stir well until evenly combined.
- Serve immediately with tortilla chips, or store in the fridge for up to 3 days.
Notes
How to store: Transfer the black bean salsa to a jar with a lid or another airtight container and refrigerate for up to 3 days.
How to freeze: If you're not going to use your leftover salsa within 3 days, you can freeze it in a freezer bag or a freezer-safe airtight container, leaving a few inches of headspace at the top for the salsa to expand once frozen. Freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before serving. Just note, that the texture may change but the flavor will be the same.
- Prep Time: 10 minutes
- Category: Dip
- Method: Tossed
- Cuisine: Mexican
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