0 from 513 votes
Black Bean Salsa
Transform canned beans into Black Bean Salsa, an easy recipe guaranteed to please. It's fresh, colorful, and delicious, and it might just be your new favorite party recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 8 servings (about 3/4 cup each)
Calories: 185 kcal
Course:
Appetizer
Cuisine:
American , Mexican
Ingredients
- 1 (15 ounce) can black beans drained and rinsed (see note 1)
- 1 (14 ounce) can corn drained (see note 2)
- 1 medium tomato diced
- 1 green bell pepper stemmed, seeded, and diced (see note 3)
- 1/2 cup red onion diced (1 small, see note 4)
- 1 clove garlic minced
- 2 tablespoons minced fresh cilantro (see note 5)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice (from 1 lime)
- Salt and freshly ground black pepper
- tortilla chips for serving
Instructions
- In a large bowl, add beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro. Add olive oil, red wine vinegar, lime juice, and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper). Stir to combine.
- Cover and chill until serving time. Serve with tortilla chips or as an accompaniment to grilled meats.
Cup of Yum
Notes
- Black beans: 1 1/2 cups cooked beans can be substituted for the 1 can (that’s about 1/2 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black.
- Corn: 12 ounces (1 1/2 cups) frozen corn, thawed, may be substituted for the canned corn. To substitute fresh corn, bring a medium pot of water and 1 tablespoon salt to a boil over high heat. Add 2-3 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob.
- Bell pepper: Substitute any color of pepper you prefer.
- Onion: Red, white, yellow, green, sweet, or even shallots will do; dice and stir in whatever you have on hand.
- Cilantro: If you or someone you are feeding has an aversion to cilantro, consider fresh parsley instead. Mexican oregano is also tasty here.
- Yield: This recipe makes 8 appetizer-size portions, but the recipe is easily doubled or tripled to feed more.
- Storage: Store leftovers in the refrigerator for up to 4 days.
Nutrition Information
Serving
0.75 cup
Calories
185kcal
(9%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.004g
Sodium
11mg
(0%)
Potassium
409mg
(12%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
288IU
(6%)
Vitamin C
19mg
(21%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (about 3/4 cup each)
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 0.75 cup | |
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Sodium | 11mg | 0% |
| Potassium | 409mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.