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Black Bean Salsa (oil-free, vegan)

This recipe is the epitome of my blog’s theme: whole-food, plant-based, delicious. And not weird!

It’s a recipe we make really often and never get tired of. It’s universally loved, yet secretly super healthy (no oil, sugar, or cheese like many recipes of this sort have). Dont love to cook? Make a double batch of this and you won’t need to spend much time in the kitchen for days! The perfect meal prep recipe.


  • cheap to make
  • bursting with crunchy peppers and onions, creamy avocado, juicy corn and tomatoes
  • super healthy yet addictingly delicious
  • stores well for lunches all week long
  • versatile

Taco/Burrito: Serve it on tortillas as taco filling, or larger tortillas for a delicious burrito. One of our favorite meals ever.

Avocado Basket: 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?

Taco Salad: Serve the salsa over a bowl of greens and/or rice, and the “juice” of the salsa acts kind of like a dressing. Such a yummy way to get your immune-boosting salad in! You can also mix it with cooked quinoa for a delicious quinoa salad. I love how satisfying a large, hearty salad like this is. If you’re not satisfied, you just need to eat a larger portion.

Chip dip: Serve with tortilla chips.

This is a must-make! Good luck not eating it right out of the serving bowl.

5 from 6 votes
Black Bean Salsa (oil-free, vegan)
Prep Time
25 mins

Super fresh and flavorful, you'll want to make this for every picnic or potluck all year long.

Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: Mexican
Keyword: black bean salsa, taco salad, tacos
Servings: 4 cups
Author: Faithful Plateful
  • 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, seeds removed and 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 tsp salt
  • 1 tsp cumin
  • 1/2 cup cilantro, chopped fine
  • 1-2 avocados, chopped
  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. Add more salt to taste, if necessary.

  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. 

    Serve on a bed of greens for taco salad.

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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  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!

  6. This Salsa is really tasty and so easy to make. I ate it with lentil crackers for lunch. Yum!
    Thank you!

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