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This black bean salsa comes together in minutes and it will be the first thing to disappear at a party. It is always a crowd pleaser.
Why You’ll Love This Recipe!
I have lost track of how many times I have made this black bean salsa. It has been my go to appetizer and party dip 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.
Black Bean Salsa Ingredients
- Black Beans. I used canned black beans but you can make your own in the Instant Pot.
- Corn. Use frozen, canned or fresh corn kernels. You will need 2-3 ears of fresh corn.
- Onion
- Cilantro
- Salsa Verde
- Lime
- Cumin
- Balsamic Vinegar
- Salt & Pepper
How 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.
- Stir together all the remaining ingredients with the corn and beans in a large bowl.
- Chill in the refrigerator for a few hours to allow the flavors to meld and come together..
Additional Things to Add In.
- Fresh chopped tomatoes.
- Chopped jalapenoes for a little heat.
- Diced avocado
- Fresh lime juice
- Chopped bell pepper
Frequently Asked Questions
How long will black bean salsa last?
Store the salsa in an airtight container in the refrigerator and it will last for 3-4 days.
How to serve black bean salsa
I always serve with tortilla chips but you could also use pita chips or a favorite cracker.
You could also use as a condiment alongside grilled chicken, steak, pork or fish.
Check out more of my favorite recipes:
Black Bean Salsa
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:
- Fresh chopped tomatoes.
- Chopped jalapenoes for a little heat.
- Diced avocado
- Fresh lime juice
- Chopped bell pepper
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Nutrition Facts:
Jelli says
This looks inCREDibly delicious!
MelanieL says
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!
MelanieL says
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!
Melanie says
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!
Laura says
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!