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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:
MamaCarole says
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!!!!
Debra says
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!
Sarah says
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!
Valerie H. says
Melanie always has great recipes! This looks like another good one!
FoodontheTable says
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/