The best black bean salsa you’ll ever eat. Easy to make: just chop up the ingredients and mix together. Lime and a little vinegar send this salsa over the top!
Scale
Ingredients
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.
Salt, to taste
Instructions
Toss all the ingredients into a big bowl.
Stir it all together and chill for several hours. The longer, the better.
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.
▸ Nutrition Information
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