Black Bean Salsa Three Ways

This versatile stuff is going to be your summer staple! You don’t have to turn the oven on, you use up the summer vegetables that are on sale right now (corn, peppers, tomatoes), and you can eat this so many ways! It can be a quick, simple dinner or a perfect potluck contribution for any summer picnic or BBQ.

It’s

  • cheap to make
  • bursting with crunchy peppers and onions,  creamy avocado, juicy corn and tomatoes
  • super healthy yet addicting.

You can either serve it alone and your guests can eat it as a side salad, or as a salsa with chips. Who doesn’t love chips? Tortilla chips are our personal downfall at my house…we just can’t give them up!

Or you can put the yummy mixture in a little avocado basket as an impressive appetizer or side.  Doesn’t the phrase “avocado basket” sound adorable though?

Hand them a spoon or a bowl of chips, and they’ve got their own personal dipping bowl. And you can successfully avoid double dipping…

 

 

OR you can make a meal out of it by serving it in a tortilla for tacos or a wrap. This is a very yummy way to do it and makes for a super fresh and flavorful meal that is light and cool.

A drizzle of hot sauce or smoky cashew queso packs even more punch.

And BONUS IDEA! I just thought of another way I eat this: as a quinoa salad. Simply stir in a couple cups of cooked quinoa and you have an even more filling main dish or salad. So there ya go: 4 WAYS!

5 from 4 votes
Black Bean Salsa

Super fresh and flavorful, you'll want to make this for every summer picnic or BBQ. 

Ingredients
  • 1 can black beans (or 1 1/4 cups, cooked)
  • 1 bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1 1/2 cups corn (fresh or frozen)
  • 1 cup chopped tomatoes
  • 1 jalepeno, minced (use only half if you don't like spicy salsa)
  • 2 tbl red wine vinegar
  • 2 tbl lime juice (about the juice of 1 lime)
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 cup cilantro, chopped fine
  • 2 avocados, chopped
Instructions
  1. Stir all the ingredients together. Adjust salt and cumin to taste. Add avocado just before serving to prevent it from getting brown. 

    Serve immediately, or keep in the fridge. Flavors blend after a few hours in the fridge, so it's good to make in advance. 

  2. Serve as a dip for chips, as a side salad, in scooped-out avocado halves as an appetizer, or in tortillas for a taco or wrap. For tacos, the corn/wheat blend tortillas are flexible and delicious. 

Recipe Notes

Skip the avocado if they are too expensive or you're trying to cut down on calories. It's still delicious! 

 

 



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8 Comments

  1. Thanks for sharing this and your other recipes. They all look so yummy and family-friendly. I can’t wait to start making them for my family—in fact, I’m about to try making a batch of your granola. I’ve been looking for oil-free granola forever. Thank you!

  2. This might be my favorite recipe on here. We have used this as a fresh salsa, a quinoa salad, and stuffed in burritos. So versatile and flavorful! Burritos have been a staple in our menu since switching to a primarily WFPB diet, but I never thought to cook the black beans this way. Such a simple thing, but it makes a HUGE difference!

  3. I’ve made a different version of this for years, but it had oil in it. I tried reducing the oil, but it just wasnt as good. And then you came out with this version, without oil! and it is so good!

  4. So yummy!! I made this recipe for a crowd and it was gobbled up. So fresh and flavorful! I love the idea of putting this in tortillas for a meal or adding some quinoa. I love how versatile it is. I will definitely be making this again!

  5. This was a hit at our ward function! Thank you! I’ve tried so many of your recipes lately and I love them all. So simple and yummy.

    1. You make my day! Yes, this is a crowd-pleaser and no one even realizes there is no oil like in typical recipes. Thanks, Julia!

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