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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Balsamic Black Bean Salsa

Balsamic Black Bean Salsa

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By: Leigh Anne WilkesPosted: 5/25/18Updated: 9/24/21

This post may contain affiliate links. Please see disclosure policy here.

Balsamic Black Bean Salsa C

This black bean salsa comes together in minutes and it will be the first thing to disappear at a party. 

For some other fun salsa flavor ideas try the recipes for Quick and Easy Salsa and Chicken Flautas and Corn Salsa.

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.

Balsamic Black Bean Salsa

Not only is it delicious but the colors are so pretty!  I love the contrast of the yellow corn against the black beans.

Black Bean Salsa Ingredients

  • Black Beans
  • Corn
  • Onion
  • Cilantro
  • Salsa Verde
  • Lime
  • Cumin
  • Balsamic Vinegar
  • Salt & Pepper

Balsamic Black Bean Salsa and chipsHow to Make Black Bean Salsa

  • Drain cans of corn and black beans. Rinse black beans. If you want a soupier salsa, do not drain the corn.
  • Mix together all the remaining ingredients with the corn and beans.
  • Chill in the refrigerator for a few hours to allow the flavors to meld and come together.
  • Serve with tortilla chips.
Balsamic Black Bean Salsa

How Long Will Black Bean Salsa Last?

Store the salsa in an airtight container in the refrigerator and it will last for

Balsamic Black Bean Salsa

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Balsamic Black Bean Salsa Recipe

5 from 2 votes
Balsamic Black Bean Salsa

Balsamic Black Bean Salsa

Recipe From: Leigh Anne Wilkes
The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor up a notch or two! 
serves: 8 servings
Prep:10 minutes
Total:10 minutes
Rate Recipe

Ingredients

  • 15 oz. can black beans drained and rinsed well
  • 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 cup finely chopped fresh cilantro
  • 7 oz. can salsa verde I used Herdez brand
  • juice of 1 lime
  • 1/2 tsp cumin
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Instructions

  • 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

Tips & Notes:

Recipe from Mel’s Kitchen Cafe

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Nutrition Facts:

Calories: 122kcal (6%) Carbohydrates: 24g (8%) Protein: 5g (10%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 386mg (17%) Potassium: 354mg (10%) Fiber: 5g (21%) Sugar: 5g (6%) Vitamin A: 362IU (7%) Vitamin C: 6mg (7%) Calcium: 24mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Appetizers
Cuisine:Mexican
Balsamic Black Bean Salsa
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Balsamic Black Bean Salsa

Originally published May 2010

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  1. Suzanne says

    Posted on 6/15 at 6:36 am

    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!

    Reply
    • Leigh Anne says

      Posted on 6/15 at 7:31 am

      Thank you so much Suzanne. I’m so glad you enjoyed the recipes!

      Reply
  2. Darilyn says

    Posted on 8/19 at 10:38 pm

    Just made this tonight for my daughter’s 16th birthday party tomorrow evening. It will be part of the appetizers, it smells delicious.

    Reply
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