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Black Bean Salsa (oil-free, vegan)

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
Prep Time 25 minutes
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!