Fresh and colorful black bean salsa is easy to make with canned beans and simple, flavorful ingredients. It’s a crowd-pleaser at parties, picnics or anytime you need a snack.

Black bean salsa in a white bowl with chips on the side for dipping.

This post may contain affiliate links. Read disclosure policy.

Easy Black Bean Salsa Recipe

I can’t wait to share this black bean salsa recipe with you today featuring all of my favorite ingredients from black beans to corn, tomatoes, peppers, red onions, lime juice and cilantro. It’s easy to whip up and is such a fresh and vibrant healthy snack!

My husband is not guacamole fan, but he LOVES black bean salsa. It’s the perfect party food and is my go-top-recipe along with restaurant style salsa! Enjoy as an appetizer with your favorite tortilla chips or use it as hearty addition to my BBQ chicken tacos.

Ingredient Notes

Cilantro, red onion, lime, tomatoes on cutting board for black bean salsa.
  • Corn: You can used fresh, canned or frozen corn. If frozen, thaw and drain very well. Fresh corn is best if it is blanched or grilled first or try roasted corn.
  • Black beans: I used canned beans but you can use 1 1/2 cups cooked dry bean. Any type of canned bean will work!
  • Tomatoes: I love using fresh garden tomatoes but a can of drained tomatoes will work, too.
  • Red pepper: Substitute with orange or yellow bell pepper if that is what you have on hand.
  • Lime juice: This adds a little tartness and brings all the flavors together. Substitute with red wine vinegar or apple cider vinegar, but understand that the taste will change.
  • Onion: I love using red onion for the color, but you could also use a sweet onion or omit completely if desired.
  • Salt: Add salt and pepper to taste at the end.
  • Cilantro: Fresh cilantro adds the perfect touch to this dip.

How to Make Black Bean Salsa

Chop all of your ingredients and rinse and drain black beans. In a medium sized bowl combine corn, beans, bell peppers and onion. Drain excess juice from tomatoes and then add to the bowl. Add the fresh cilantro. Stir gently to combine.

Tomatoes, red pepper, tomatoes, corn, red onion, cilantro and black beans in a bowl.

Squeeze fresh lime juice over the top and gently stir. Add more lime juice, salt and pepper to taste. Add a teaspoon of sugar if you’d like to cut the acidity or add a sprinkle or cumin for a little more spice.

Assembled black bean salsa in a white bowl.

Gently stir and store in the refrigerator until ready to serve. Enjoy with your favorite tortilla chips or add to a Mexican dish!

Black bean salsa in white bowl.

Tips and Variations

  • Evenly sized veggies: Chopping your ingredients into uniform sized pieces makes it easier to get a little bit in each bite! I would also avoid the food processor as it’s easy to overprocess them into ‘soup’.
  • If adding avocado: If you would like to make avocado salsa, by adding chopped avocado do so right before serving or it will turn brown.
  • To add some spice: Add in some diced jalapeno, a dash of cumin or chili powder.
  • Sweeter: Add in black eyed peas, sugar and a simple vinaigrette to turn it into my cowboy caviar dip.
  • Serving ideas: Our favorite way is to serve this with crispy tortilla chips but you could also spoon it over taco salad or over chicken, fish or steak.

Make Ahead and Storage

  • Make ahead: Assemble this black bean salsa recipe then store covered in the refrigerator up to 24 hours in advance. Stir before serving so that the flavors and juices blend together.
  • Store: Store leftovers in a covered container in fridge for up to 3 days.
Dipping chip in black bean salsa.

Love easy salsa recipes? Try Chili’s salsa, corn salsa and easy salsa verde.

More Bean Recipes

black bean salsa in white bowl

Black Bean Salsa

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Fresh and colorful black bean salsa is easy to make with canned beans and simple, flavorful ingredients. It's a crowd-pleaser at parties, picnics or anytime you need a snack.
Print Pin This! Rate

Video

Ingredients 

  • 15 ounce can black beans , drained and rinsed
  • 1 cup corn , drained and rinsed
  • 1 red bell pepper , chopped
  • 2 large tomatoes , diced
  • ½ cup diced red onion
  • ½ cup chopped cilantro
  • ¾ teaspoon Kosher salt , more to taste
  • 2 limes , juiced

Optional: Diced avocado, chopped jalepenos

Instructions

  • Prep all of your ingredients. Allow the extra juices to drain and the produce to dry before mixing in bowl. Use a paper towel if needed to dry the ingredients.
  • Combine 1 cup corn, 15 ounce black beans, 1 red bell pepper and 1/2 cup red onion into a medium sized bowl. Remove excess juice from tomatoes and then add to the bowl. Add 1/2 cup fresh cilantro. Stir gently to combine.
  • Squeeze fresh lime juice from two limes over the top and gently stir. Add more lime juice, salt and pepper to taste. Add a teaspoon of sugar if you'd like to cut the acidity or add a sprinkle or cumin for a little more spice.
  • Gently stir and store in the refrigerator until ready to serve. Enjoy with your favorite tortilla chips or add to a Mexican dish!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: This can be made 24 hours in advance. It will stay fresh up to 3 days in a covered container in the refrigerator.
Make it a meal: Add to a salad or grab a wheat tortilla, some chicken and put a few spoonful’s of salsa in, then roll it up. This makes a quick and easy lunch!
Variations: This salsa is easy to customize. Add in more beans (garbanzo are a great addition), avocado, jalapeno or more bell peppers. If you prefer it a little sweeter, add a teaspoon of sugar. Or use grilled corn for even more flavor. 

Nutrition

Calories: 69kcal, Carbohydrates: 14g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 341mg, Potassium: 278mg, Fiber: 4g, Sugar: 2g, Vitamin A: 681IU, Vitamin C: 25mg, Calcium: 26mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.