The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor to a new level!
This black bean salsa is easy to make, but it will be the first thing to disappear at a party. Be sure and watch the video below to see how easy it is to assemble the Balsamic Black Bean Salsa.
I have lost track of how many times I have made this black bean salsa. It has been my go to appetizer for a long time. Whenever I am asked to bring something to a potluck, I whip up a batch of this delicious salsa And every time I make it, I am asked for the recipe. That is always a sign that the recipe is definitely a keeper.
Not only is it delicious but the colors are so pretty! I love the contrast of the yellow corn against the black beans.
Tips for Making the Best Black Bean Salsa
Typically you drain the corn and black beans before you make this salsa. But I have to admit I didn’t read the recipe close enough the first time I made it. Instead of draining most of the liquid from the salsa before serving, I served it with all of the liquid. But I loved it! And I have made it that way every time. It does make it a bit soupier, but I think the flavors of the balsamic vinegar, salsa verde, and lime juice are so yummy together that the extra liquid just made it better. So you can choose!
You will want to refrigerate the black bean salsa before serving. The time in the refrigerator allows those flavors to meld together more and makes it even more delicious.
If you love balsamic black bean salsa, you should give my other salsa recipes a try:
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Balsamic Black Bean Salsa Recipe
Balsamic Black Bean Salsa
- 1 - 15 oz. can black beans drained and rinsed well
- 1 -15 oz. can whole kernel corn drained well
- 1/2 medium onion finely chopped about 1/3 cup I used a red onion
- 1/2 C finely chopped fresh cilantro
- 1- 7 oz. can salsa verde I used Herdez brand
- juice of 1 lime
- 1/2 tsp cumin
- 1/4 C balsamic vinegar
- salt and pepper to taste
- Mix all of the ingredients together in a medium bowl and cover with plastic wrap
- Let the salsa marinade for a few hours or overnight before serving
- Drain most of the liquid from the salsa before serving
- Serve with tortilla chips
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Originally published May 2010
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