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
- 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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This looks so tasty! It’s been so hot here; I don’t want to turn on the stove to cook anything. I can’t wait to have this as part of our dinner tomorrow night!
Your pictures are gorgeous, Leigh Anne! I’m so glad this appetizer has been such a hit. I, for one, can eat the entire bowl, so it’s probably a good thing I’m not at the parties where you are serving it!
I’ve seen this on My Kitchen Cafe! Looks good LA, I’ll be making this over the weekend:) I’m still trying to convince my kids that beans are good, maybe on a chip they’ll try it!
Also I’d like to add that I just love your tablecloth, it’s so pretty and always gives your yummy food dishes a nice background!
This looks inCREDibly delicious!
This looks great! What a perfect dish for a Memorial Day picnic. Will go well with what I’m making! http://blog.foodonthetable.com/2010/05/savory-chicken-legs-on-the-grill/
Melanie always has great recipes! This looks like another good one!
Ooh! I am going to try this! Your recipes never disappoint, so I’m sure I’ll love it! And I agree about your tablecloth. I’ve been looking at our thrift stores and antique stores trying to find one like it! It’s so pretty!
This was a great recipe. The only thing I omitted was the cilantro, but everything else was just as the recipe was written. My husband and I both loved it. My husband even suggested maybe adding a few drops of liquid smoke for a slight smokey flavor might make it interesting. Thanks, again, for all of your delicious recipes and for a great blog!
Oh my gosh!!! I made this and almost ate half of it. I was just tasting it and couldn’t stop eating it. The dip hasn’t even had a chance to ‘meld’ in the fridge. Yummy!!!!
Just made this tonight for my daughter’s 16th birthday party tomorrow evening. It will be part of the appetizers, it smells delicious.
I made this two nights ago for my husband who is a big fan of bean and corn salsa. I used a comparable amount of Trader Joe’s Hatch Valley Salsa in lieu of Herdez. It provided a nice touch of warmth. My husband loved this and has been savoring it by the spoonful. Who needs chips?
As a side note, I enjoy your recipes very much. They are easy, approachable and quickly become part of my tried and true list. Thanks!
Thank you so much Suzanne. I’m so glad you enjoyed the recipes!