Black Bean Salsa

5 from 1 vote

This black bean salsa is made with black beans, corn, tomato, red onion, cilantro and jalapeño peppers for a spicy kick! It's super easy and makes a delicious dip.

Prep Time10

Total Time10

Course: Appetizer, Dip

Cuisine: American, Mexican

Diet: Vegetarian

Servings:

Calories: 143kcal

Author: Alison

Ingredients

Salsa:

15 ounce Can Black Beans Drained*
15 ounce Can Whole Kernel Corn Drained*
½ Medium Red Onion Chopped
2 Medium Tomatoes Diced
2 Jalapeño Peppers Seeded, Chopped
¼ cup Cilantro Fresh, Chopped

Dressing:

¼ cup Lime Juice Freshly Squeezed
2 Tbsp Olive Oil Extra Virgin
2 Cloves Garlic Crushed
½ tsp Salt
½ tsp Cumin
⅛ tsp Cayenne Pepper

Serving:

Corn Chips
Fresh Lime

US Customary - Metric

Instructions

Add black beans, corn, chopped red onion, tomatoes, jalapeño peppers and fresh chopped cilantro to a mixing bowl and toss together until well mixed.
Add fresh squeezed lime juice, olive oil, crushed garlic, salt, cumin and cayenne pepper to a measuring jug and whisk together until properly mixed.
Pour this out over the tossed ingredients in the mixing bowl.
Toss the salsa with the dressing until well mixed.
Place the salsa in the fridge for 30 minutes or longer for the flavors to blend before serving.
Serve topped with slices of fresh lime and with corn chips for dipping.

Video

Notes

Black beans - f you happen to have ready cooked black beans on hand, then you can use 1 and ½ cups.
Corn - you can also use fresh whole corn or thawed frozen corn, in that case use 1 and ½ cups.
Jalapeño peppers - these just give this dip a spicy kick but it's mild. So this also suits people who aren't big fans of spicy food. You can also omit the jalapeños if you don't want it to be spicy at all.
Fresh limes are a perfect flavor match for this black bean salsa. Limes are sweeter than lemons and just work perfectly in this recipe. You can use fresh lemons if you can't get limes but the overall flavor of the dip won't be as good.
Whisk the dressing. This dressing needs to be whisked very well. If you have a small electric whisk then this works great to slightly emulsify your dressing. But a small hand whisk also works, it just takes a little longer. You can also shake the dressing ingredients up in a bottle or jar to mix everything well.
Make Ahead: This is a perfect dip to make up ahead of time as the flavors blend together wonderfully in the fridge. So you can make this the day before without any issues. Just toss it up again before serving.
Storing: This salsa will store well in the fridge for 3-4 days.
Nutritional information is for salsa only and excludes corn chips.

Nutrition