Black Bean Salsa

Having a get together? Why not make a little black bean salsa to go with the more common guacamole and pico. This salsa is full of fresh flavors and comes together in less than 10 minutes. Perfect for people in a rush.

This colorful black bean salsa, or black bean salad if you feel like it, can be made rather quickly. The black beans and the corn both come canned, and the rest can be cut to size with a little knife work.

While I usually make a simple pico de gallo for guests I’ve recently started doing this black bean recipe as it is a nice change, and quite delicious as well. You can also use this salsa as a topping for various dishes, but more on that below.

How To Make This Delicious Black Bean Salsa

The ingredients for this black bean salsa are easy to find and easy to prepare. And the best part is, they are completely customizable. Don’t want raw red onion? Leave it out. Want to make it spicier? Add more chilies. The possibilities are endless so you can turn this salsa into something you’ll love (if you don’t already love my recipe).

Salsa Ingredients

• 400 grams Black Beans (1 14oz can)
• 400 grams Corn (1 14 oz can)
• 1-2 Red Bell Peppers – Finely diced
• 1 Red Onion – Finely diced
• 250 grams Cherry Tomatoes – Diced
• 2 Avocados – Diced
• Chilies – You can use chilies of your choice, from fresh to powder. I am using three Calabrian chilies which is not authentic to Mexican food at all, but still quite delicious. I also like to use chipotles in adobo sauce but that is usually better if blended into the dressing.
• Zest of 1 Lime – Save the juice for the dressing
• Cilantro – To taste

Dressing

• 60 ml Olive Oil (1/4 cup)
• 2 tbsp White Vinegar
• Juice of 1 Lime – Use the aforementioned lime that you zested
• 1/2 tsp Ground Cumin
• Salt – To taste

Instructions

Place all the ingredients in a bowl. Whisk together the dressing ingredients. Pour the dressing over the ingredients in the bowl and mix well.

What Else Can You Add To This Black Bean Salsa?

• Hot Sauce – While I add fresh or marinated chilies to the salsa itself, I often add a few dashes of my homemade Morita Pepper Hot Sauce. It is not crazy spicy but does add a nice flavor to the dish and, in my opinion, elevates it.
• Cheese – A healthy crumble of queso fresco or Oaxaca cheese would not be amiss in this black bean salsa. It can add a nice texture and flavor, different than the fruits and herbs in the base recipe.
• Sour Cream – If you are looking for a much more creamy style salsa, you can stir in some sour cream. If you do, make sure you strain the salsa to remove the extra liquid (I just let the salsa sit in a sieve for 10 mins or so) before adding the sour cream (or creme fraiche).

Make Ahead

If you want to make this dish in advance you can easily do so. However I recommend not adding the avocado until right before serving as it browns quickly.

How Long Does Black Bean Salsa Last?

This black bean salsa recipe will last up to a week as long as it is placed in a sealable container in the fridge. Do note the longer you let it sit the more liquid gets released so if you want to keep it fresh and vibrant it is best to eat it within three days.

What To Eat With Black Bean Salad?

If you treat this recipe more like a salad than a salsa it seems the possibilities are endless. I like to serve it as a side salad to grilled chicken and rice, but it goes great with so many Mexican or Tex-Mex dishes. Here’s a few of my favorites:

• Pulled Duck Tostada
• Chilaquiles With Pulled Pork
• Hatch Chile Breakfast Casserole
• Beer Battered Fish Tacos
• Baja California Shrimp Tacos
• Spicy Chorizo Nachos