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
- 1/2 cup frozen corn, thawed and drained
- ¼ medium red onion, diced
- 1/4 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)
- 1/4 teaspoon salt
- 1/4 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