Black Bean Salsa

black bean salsa

Summer is in full swing around here (hello, one-hundred-degree weather!), and I’m looking forward to spending my evenings at cook-outs laughing with old friends, hefeweizen in hand. And since chips and salsa are a mainstay at barbecues, I thought I’d share my favorite salsa recipe with you. It’s fresh, hearty and your vegetarian friends (like me!) will love you for it.

salsa preparation

You’ll end up with a ton of salsa, perfect for bringing to a party or enough to share for a week. I’ll admit I’m a total salsa fiend, but I think it’s delicious with chips, quesadillas, in a Mexican-style salad, and even as a topping on omelettes and breakfast tacos. I love it on everything and I hope you do, too!

Cookie at the window

Black Bean and Corn Salsa Recipe
  • About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
  • 2 ears of corn, shucked, or 1 can of organic corn, drained
  • 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
  • 2 bunches green onions, chopped
  • 2 limes, juiced
  • Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
  • White wine vinegar, to taste
  • Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
  1. Toss all the ingredients into a big bowl, mix it up and chill for several hours. The longer, the better.
  • Adapted from Rebeckah at Allrecipes.
  • You can use canned vegetables or equivalent amounts of fresh vegetables instead. It’s a flexible recipe so mix it up as you please.
  • *I am concerned about the BPA levels in canned tomato goods. Pomi and Muir Glen brands of canned tomatoes come in BPA-free containers.


  1. Sarah says

    Love your photos, KT, and the recipe looks great. I’ll adjust it a bit and try it. Keep them coming!

  2. says

    Thank you for your encouraging comments!

    @sterling style: I really enjoy your blog and I’m so glad you like mine, too.
    @LifestyleBohemia: I’m happy you found me, and I love your jewelry designs!
    @Sarah: Thanks, Mom!

  3. says

    ok, this looks delicious. really, really delicious.

    thanks for the comment at greedy girl… i’m excited to find a fun okc blogger with excellent recipes! and good taste in beer! i’ll be following along.

    oh and YES you need to get to nyc soon. my favorite city ever. (it even tops paris!) now i need to try playa del carmen!

  4. Sarah says

    I love how it looks when it’s still layered. I make a similar salad using the same ingredients, but I love this as a dip! xxSAS

  5. says

    Caroline: Thank you!! I wanted to do a little dance after I read your comment. I’m dying to go to NYC, really I am! I should plan a trip for fall, there’s no point going now if it’s as hot as it is here!

    Denise: How was it? I’m happy you’re trying the recipe. I don’t think you can go wrong with it :)

    Sarah: I could totally call this a salsa/salad, couldn’t I? I pretty much treat it as such.

  6. says

    I have been looking everywhere for a great black bean salsa recipe and here it is! Thanks so much for sharing. I’ll be making this over the weekend for sure.

  7. Nina Kornstein says

    Muir Glenn and Eden Foods use cans that are BPA free. They both have a great line of organic canned tomato products. I really appreciate the BPA free cans of the many varieties of beans that Eden offers.

    Thanks for the great recipes.

  8. Amy says

    Happy 5 years to your blog! I always love your recipes even if I am not a frequent poster! Thanks for all of your delicious recipes and the beautiful way that you share them with the world :)


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