Easy Black Bean Salsa Recipe
Here’s a delightful black bean salsa that’s bursting with flavor! Simple yet vibrant, this dish comes together in under 15 minutes, making it an ideal addition to your meals or gatherings. Plus, it’s vegan and gluten-free!
One of the reasons I love this salsa is that it can double as a light meal. Let’s be honest, sometimes when I crave something crunchy and salty like tortilla chips, it feels good to pair them with something nutritious. I’ve found some amazing organic chips made with non-GMO corn and avocado oil, which definitely eases the guilt!
This black bean salsa is like a fresh and colorful salad served with crispy chips. Perfect for potlucks or summer barbecues, it’s a crowd-pleaser that everyone can enjoy!
Ingredients
- Black beans: One can, drained, or cooked black beans.
- Corn: Fresh, frozen, or canned will all work well.
- Tomatoes: Cherry, grape, Roma, or heirloom tomatoes; feel free to use red bell pepper instead if preferred.
- Red onion: Or green onion if you like a milder flavor.
- Cilantro: Use leaves and tender stems for maximum flavor.
- Jalapeño: Optional for a bit of heat!
- Seasoning: Salt, cumin, smoked paprika, garlic powder, and chipotle powder (or chili powder as a substitute).
- Olive oil: A tablespoon to bind everything together.
- Lime zest and lime juice: For a zesty kick!
- Avocado: Adds a creamy texture; optional but recommended.
- Tortilla chips: I love using organic chips for serving.
Black Bean Salsa Variations
- If you have the time, using homemade black beans enhances the flavor significantly.
- Consider adding diced red bell peppers alongside or instead of tomatoes.
- Substitute the red onion with green onions or soak the onions in lime juice beforehand to mellow their sharpness.
- If you’re sensitive to spice, skip the jalapeño or remove its seeds.
- Including avocado elevates the dish with extra creaminess!
How to Make Black Bean Salsa
- Prep black beans: If using canned beans, rinse and drain before adding them to a large bowl. If you’re cooking from scratch, make your black beans first.
- Add veggies: Toss in the corn, tomatoes, onions, cilantro, and jalapeño. Mix everything together gently.
- Incorporate seasonings: Add salt, spices, lime zest, lime juice, and olive oil. Mix well to combine.
- Add avocado: If using, add it right before serving to maintain its freshness and texture.
- Taste and adjust: Check the seasoning and add more salt or lime juice as needed. Try it with a chip!
- Serve: Place your salsa in a serving bowl and enjoy with a side of tortilla chips.
Chef’s Tips
- Use fresh lime: Freshly squeezed lime juice and zest add a burst of flavor, so avoid bottled juice if possible.
- Let the flavors meld: After mixing, let your salsa sit for about 10 minutes before serving to enhance the flavors.
- Prepare tomatoes: If your tomatoes are too watery, remove the seeds before chopping to prevent a soggy salsa.
- Mellow onions: Soaking onions in lime juice and olive oil for a few minutes can help reduce their bite.
- Tip for avocado: Add avocado right before serving to prevent browning.
- Taste before serving: Always taste your salsa with a chip, as it reflects the true flavor better than just with a spoon.
Storage
Your delicious black bean salsa can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This black bean salsa pairs fantastically with a range of Mexican and Southwestern dishes. Use it as a side, or as a topping for tacos or grilled meats!
FAQs
How do you make simple bean salsa?
Simply mix canned black beans with corn, tomatoes, red onion, cilantro, and jalapeño. Season with lime juice, olive oil, and spices like cumin and smoked paprika. Combine well, taste for seasoning, and fold in avocado just before serving.
What do you eat with black bean salsa?
It’s fantastic with tortilla chips, on tacos, in burritos, or as a zesty topping for grilled vegetables or proteins.
What do I add to black beans for flavor?
Enhance the flavor with lime juice, olive oil, garlic, cumin, smoked paprika, and fresh cilantro for a vibrant taste.
Can this salsa be made in advance?
Yes! The flavors may actually improve after sitting for a while, just be sure to add avocado before serving to keep it fresh.
How long does black bean salsa last?
In the refrigerator, your salsa should stay fresh for about 3 to 4 days when kept in an airtight container.
