black bean salsa recipe
The Best black bean salsa recipe
I’ve found that black bean salsa is especially handy when I’m meal prepping, too. It keeps well in the fridge for days, so I can make a big batch on Sunday and have it ready to go for lunches or snacks. Plus, it’s a great way to use up seasonal produce—tomatoes, cilantro, and jalapeños are at their peak in summer, and this salsa makes the most of them. My husband and I also love it as a dip for chips or as a spread on toast, and it’s surprisingly good even if you skip the fresh herbs and just rely on the spices. It’s that kind of recipe that feels like a no-brainer, but the little tweaks—like adding a pinch of cumin or a splash of lime—make it feel special. No one ever has to guess what’s in it, because it’s just good, simple food that everyone can enjoy.
Classic Black Bean Salsa with Corn
A vibrant, fresh salsa made with black beans, ripe tomatoes, and fresh cilantro. Perfect for topping tacos, burritos, or serving alongside grilled meats.
🥘Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 medium tomato, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 8 corn tortillas
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly brush tortillas with olive oil and place on a baking sheet. -
2
Bake tortillas for 5–7 minutes until soft and slightly charred. Set aside. -
3
In a mixing bowl, combine black beans, diced tomato, red onion, cilantro, jalapeño, lime juice, cumin, and salt. Mix well. -
4
Let the salsa sit for 10 minutes to allow flavors to meld. Serve warm tortillas topped with the salsa.
🔧Equipment
- Cutting board
- Mixing bowl
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Black Bean Salsa with Corn Works
❓ Frequently Asked Questions About Black Bean Salsa with Corn
Can I substitute fresh tomatoes for canned in this recipe?
Yes, you can use fresh tomatoes, but adjust the quantity to account for their natural moisture. Use about 1½ cups of diced fresh tomatoes (about 2 medium tomatoes) instead of the 1½ cups canned. If you do, you may want to add a pinch of salt to balance the flavors.
What if I don’t have lime juice or don’t want to use it?
Lime juice adds brightness and tang, but you can still make a flavorful salsa without it. Use a small amount of lemon juice or skip it entirely. If you do, the salsa will be slightly milder, but the other ingredients will still shine.
How long can I store this salsa in the fridge?
Store in an airtight container in the fridge for up to 5 days. The flavors will deepen over time, so it tastes even better after a day or two. Avoid freezing, as it can make the texture less smooth.
Can I make this salsa ahead of time for a party?
Absolutely! This salsa tastes better when it sits for a bit, so you can prep it a day ahead. Just keep it refrigerated and stir it before serving. It’s perfect for tossing with chips or using in tacos, burritos, or grilled meats.
