A really fresh and delicious Black Bean Salsa recipe made with canned black beans, frozen corn, tomatoes, white onion, cilantro and avocado. It is seasoned with lime juice, garlic and olive oil. Serve it up with margaritas and tortilla chips.
This Black Bean Salsa makes a great appetizer or snack, or a side dish for a Mexican Cuisine Dinner, like Beef Enchilada Casserole, Fish Tacos, or Smothered Burritos !
It can be whipped up in no time, or you can make it ahead and have it marinating in the fridge. Just remember to wait to add the avocado right before serving so they don’t brown or break down.
RELATED: Restaurant Style Salsa & Corn Salsa
Ingredients
Canned Black Beans: Use a good canned black bean. Open the can and pour it into a fine mesh sieve, run some water over the beans to remove the sauce on the beans.
Frozen Corn: We prefer to use frozen corn for this recipe because it is a little more crisp tender than canned corn. To thaw simply place the corn in a fine mesh sieve and run warm water over the corn until it is thawed, just a minute or 2.
White Onion: It is the classic onion used in Mexican style cuisine. It adds a crisp, clean sharpness that pairs perfectly with the black beans, corn, and tomatoes.
Tomatoes: A Roma tomato or a vine ripe tomato will work here. You want to lightly de-seed the tomatoes before using them in the black bean salsa. Then dice then about the size of the corn and black beans
De-seeding Tomatoes
Cut the tomatoes in halves or quarters. Very lightly squeeze the tomatoes over the sink so that they release some or all of the seeds and juice surrounding the seeds. Take care not to over-squeeze and bruise the tomatoes. You can also use your fingers to rake the seeds out of the tomatoes.
See photo below:
Avocado: You want to look for a ripe avocado (see below for tips). If you have smaller avocados, use 2. Add the avocado last so that it doesn’t break down when you stir the salsa.
Finding Ripe Avocados
Look for dark, dark green, almost black avocados. They should be slightly soft to the touch. If you remove the little brown stem from the end of the avocado the flesh under should be a nice bright green. Not yellowish and not brown.
Cilantro: You want to use fresh cilantro and chop up the leaves and the tender stems. Add as much or as little cilantro as you like.
Lime: The juice of about 2 limes adds a really nice bright note to the salsa.
Garlic: One fresh minced garlic clove is all you need to add a perfect garlic flavor to the black bean salsa.
Olive Oil: This is kind of the delivery system for the flavor of garlic, kosher salt and lime. You can also use a canola oil in it’s place.
White Vinegar: Adds a punch of vinegar tang to the black bean salsa.
Step By Step
- Prep Veggies and Ingredients
- Make Lime Marinade
- Combine Marinade and Salsa
- Add Avocado
- Serve with Tortilla Chips
Grab a large bowl and add the drained and rinsed black beans, thawed corn, chopped onions, chopped and de-seeded tomatoes, chopped cilantro and optional jalapeno.
In a small bowl or glass measuring cup whisk together the garlic, lime juice, olive oil and vinegar.
Pour the marinade over the salsa and toss to combine.
Add the diced avocado right before serving, carefully stir it into the Black Bean Salsa.
Serve the Black Bean Salsa right away or pop in the fridge to marinate.
If you are serving later, wait to put in the avocado until right before you serve. That way it won’t brown or break down in the salsa.
Salsa Bar and Taco Parties
I could 100% make a full dinner out of chips and dip! If you want to put together a Salsa Bar or Taco party I have two great resources to help you plan these:
Salsa Bar at Home
Make an amazing salsa bar at home with really great salsa recipes and tortilla chips.
Taco Dinner Party
Hosting a Taco Bar Party is one of the best ways to host a dinner or celebration, especially for a larger group. Everyone pretty much loves tacos, right?
More Salsa Recipes
The Best Black Bean Salsa Recipe + Video
Ingredients
- 15 oz can black beans - drained and rinsed
- 1 cup frozen corn - thawed * see notes
- 3 roma tomatoes - lightly de-seeded, and chopped (about 1 ½ cups)
- ½ cup white onion - finely diced
- ⅓ cup fresh cilantro - chopped
- optional – 1 jalapeno - chopped
- 1 garlic clove - minced
- 1 teaspoon kosher salt
- ¼ cup oil - -olive oil or canola
- 3 tablespoon lime juice
- 1 Tbsp white vinegar
- 1 avocado - diced
Instructions
- In a large bowl add the black beans, corn, tomatoes, onion, and cilantro. Optionally add a chopped jalapeno: only use the green flesh for little to no heat, use the green and white pith for medium heat, add the green, white pith and seeds for all the heat!15 oz can black beans, 1 cup frozen corn, 3 roma tomatoes, ½ cup white onion, ⅓ cup fresh cilantro, optional – 1 jalapeno
- In a separate bowl combine the garlic, kosher salt, oil, lime juice and vinegar. Whisk to combine.1 garlic clove, 1 teaspoon kosher salt, ¼ cup oil, 3 tablespoon lime juice, 1 tablespoon white vinegar
- Pour the lime juice mixture over the black bean mixture.
- Stir it all together to combine. Taste for additional seasoning; salt or lime juice.
- Add the avocado right before serving and lightly toss one more time.1 avocado
- Serve with tortilla chips.
Make ahead and storing
- This Black Bean Salsa can be made ahead and kept in the fridge for 24 hours. Just be sure to leave the avocado out until right before it is time to serve.
Recipe Tips and Notes:
- None to very little heat- just use the green flesh of the jalapeno.
- Medium heat- use the green and inner white pith of the jalapeno.
- All the heat- use the whole jalapeno, including the seeds.
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