Black Beans Salsa
Bright, zesty, and wonderfully versatile, this Black Beans Salsa is a vibrant medley of fresh ingredients that comes together in just 15 minutes—no cooking required! Packed with hearty black beans, juicy Roma tomatoes, crisp red onion, and the subtle heat of jalapeño, this salsa is enhanced by the bold flavors of cilantro, lime juice, and a touch of cumin. A sprinkle of corn kernels adds a pop of sweetness and texture, making it the perfect accompaniment for tortilla chips, tacos, or grilled dishes. Ready in a flash and bursting with flavor, this healthy and colorful dip is a must-have for parties, weeknight dinners, or meal-prep snacks. Try this crowd-pleasing Black Beans Salsa today for a refreshing twist on classic salsa recipes! Keywords: black beans salsa, fresh black bean dip, quick salsa recipe, healthy side dishes, no-cook appetizer.
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Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) black beans
- 3 medium (diced) Roma tomatoes
- 0.5 medium (finely chopped) red onion
- 1 medium (seeded and minced) jalapeño
- 0.25 cup (chopped, loosely packed) cilantro
- 2 tablespoons (freshly squeezed) lime juice
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon (adjust to taste) kosher salt
- 0.25 teaspoon (freshly ground, adjust to taste) black pepper
- 0.5 cup (optional, fresh or canned) corn kernels
Instructions
Drain and rinse the black beans thoroughly under cold water, then set them aside to drain completely.
Dice the Roma tomatoes into small, even pieces and transfer them to a large mixing bowl.
Finely chop half of a medium red onion and add it to the bowl with the tomatoes.
Seed and mince the jalapeño pepper, then add it to the bowl (adjust amount based on heat preference).
Roughly chop the cilantro leaves and add 1/4 cup to the bowl.
If using, add 1/2 cup of corn kernels to the mixture for extra sweetness and texture.
In a small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, kosher salt, and black pepper to create the dressing.
Pour the dressing over the black bean and vegetable mixture. Gently stir everything together until well combined and coated with the dressing.
Taste and adjust seasoning with more salt, pepper, or lime juice, if needed.
Allow the salsa to sit for at least 10 minutes to let the flavors meld together before serving.
Serve the black beans salsa with tortilla chips, as a taco topping, or as a side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 15.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
