This delightful Black Bean Salsa is a breeze to make and packed with zesty flavors! Whether you serve it as an appetizer, a taco topping, or a refreshing addition to your salads, it’s guaranteed to elevate any dish!
This black bean salsa is incredibly easy to prepare, requiring just a few simple ingredients. Whether you choose to enjoy it as a mouthwatering appetizer alongside crispy tortilla chips, a flavorful topping for your favorite tacos, or a refreshing mix-in for your salads, this versatile salsa is sure to elevate any dish with its satisfying blend of textures and bold, tangy taste.
We love quick and easy recipes like this salsa. Some of our other favorites are this Cowboy Caviar Dip, which I make for every holiday, or this Homemade Guacamole or Pico de Gallo, perfect for those garden-fresh tomatoes you may be getting ready to harvest.
This Black Bean Salsa Is:
- Uses simple and easy-to-find ingredients
- Budget-friendly
- Hearty, satisfying, and yet refreshing
- Multiple ways to use this recipe
- Makes plenty for sharing
Ingredient Notes
CILANTRO: Adds freshness and flavor, but swap it out for parsley if you don’t like it.
GREEN ONION: You can also use red onion instead.
AVOCADO: This can be left out if you prefer.
CORN: You can replace the can of corn with 1 3/4 cups frozen and thawed corn or use fresh corn (about 3 ears).
BLACK BEANS: Replace the can of beans with 3 cups of cooked beans of your own.
How To Make Black Bean Salsa
This is just a quick overview of the method for this salsa. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Mix together the olive oil, white wine vinegar, lime juice, and garlic powder.
STEP 2: Add the remaining ingredients and stir to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
Tips About This Black Bean Salsa
- This is great to make ahead. In fact, I think it tastes better made the night before. Just add the avocado right before serving to prevent it from browning.
- You can also add chopped bell pepper, cumin, hot sauce, and fresh garlic instead of powder to this salsa.
- This recipe makes 7 cups of salsa, so it’s perfect for taking to a party.
- Be sure to dice the ingredients in small pieces so it’s easier to dip with chips.
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Black Bean Salsa
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- Juice from 1 lime
- ½ teaspoon garlic powder or 1 clove garlic
- 2 (15 oz) (425g) cans black beans, drained and rinsed
- 1 (15.25 oz) (432g) can corn, drained
- 6 green onions, chopped
- 4 roma tomatoes, diced
- ½ bunch of cilantro, chopped
- 2 avocados, diced
- salt and pepper to taste
Instructions
- In a large bowl, combine the olive oil, vinegar, lime juice, and garlic powder.
- Add remaining ingredients to the bowl and stir to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
Notes
- STORAGE: Store in an airtight container for up to 3 days. The avocado will turn brown the longer it sits. If making this in advance, add the avocado just before serving.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.