Try this black bean salsa on your next taco night or why not serve it as a side dish at your next cookout. This quick black bean and corn salad, is as delicious as it is easy to make.

On a white textured background, a blue plate in the middle of the photo with black bean salsa, next to the plate is a fork and folded underneath the fork and plate is a blue cloth napkin with a white flower pattern. — Black bean salsa

I came up with this recipe one day when I the only fresh salad ingredient I had to make a taco salad was tomatoes. I opened my cupboards to see what canned goods I had and saw I had both black beans and corn. Together with some already cut onions in the freezer, along with lime juice that I had frozen in an ice tray. I started mixing, adding some spices and a chili fruit and eventually this is the recipe I ended up with. Quite good for a raid on the cupboard kind of recipe.

I usually make this salsa using canned black beans, to cut down on the cooking time. I can open a can of beans and a can of corn and I am half the way there. Cut the tomatoes and prepare your spices, then it is only to mix it together. Make sure to check the recipe card for a full list of ingredients and quantities.

On a white textured background, the ingredients for black bean salsa, with a folded blue cloth napkin in the left hand corner. Clockwise from left; a bowl of plum tomatoes, a bowl of sweet corn, a bowl of salt and cumin, a bowl of black beans, a red onion and a green chili. — Black bean salsa ingredients

Substitutes

Do not have black beans at home? Do not worry, you can make this salsa with any kind of bean that you have at home. Just make sure that they are cooked! I have tried this recipe both with red kidney beans and a bean mix that they sell at my regular grocery store. Actually last time I made this recipe I used this bean mix, because it was what I had at home. This is what makes this recipe so versatile when it comes to ingredients.

If you prefer using dried beans, then let them soak over night, cook them until tender and let cool off before adding them to the other ingredients.

On a white textured background, a blue plate in the middle of the photo with the ingredients for black bean salsa unmixed. Folded underneath the plate is a blue cloth napkin with a white flower pattern. — Black bean salsa unixed

Freezable

This recipe works really well to scale, depending on how large your gathering is, but I do not recommend freezing it. Once you have mixed the salsa all together, you can leave it in the fridge in an airtight container for a few days but no more.

Black bean salsa variations

Serve this black bean salsa with my shrimp and re-fried beans tacos or as a side dish to shrimp quesadillas. Or if you prefer, add some rice to the salsa and make it a dish on its own with a wedge of lime on the side.

On a white textured background, a green bowl in the middle of the photo with black bean salsa mixed with rice, next to the plate is a fork and folded underneath the fork and plate is a blue cloth napkin with a white flower pattern. — Rice bowl with black bean salsa

Print Recipe

Black bean salsa

Try this black bean salsa on your next taco night or why not serve it as a side dish at your next cookout.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Mexican

Keyword: Black beans, corn, tomatoes

Servings: 6 portions

Ingredients

1 red onion
300 gram black beans cooked
300 gram sweet corn
1 lime zest and juice
4 tomatoes
2 tsp cumin
1 tsp salt

Optional extra

Rice

Instructions

Chop the onion
Drain the beans and corn in a colander
Zest the lime over the black bean mix.
Add cumin and salt.
Cut tomatoes into smaller pieces
Slice the chili in thin slices. For less heath, take out the seeds first.
Add the tomatoes and chili fruit to the black bean mix
Add cumin and salt, and mix all.
Juice the lime and add it to the bean mix.
Taste and add more spices or lime as needed.

Notes

Add rice for a more filling quick rice dish.