Thursday, June 18, 2015

Black Bean Salsa - with canned, fresh, and frozen options

Black Bean Salsa - with canned, fresh, and frozen options - get the recipe at
Black beans, corn, tomatoes and spicy peppers are the heart of the forever popular Black Bean Salsa. It disappears almost as fast as I can make it every single time. Is there anyone left who does not have a version of this recipe tucked away? I remember tasting a black bean salsa for the first time at least a dozen years ago. I loved it from the very first bite and almost embarrassed myself by the amount of it I happily devoured.

Time hasn't diminished my love of  corn and black bean salsa, if anything it has made it stronger. I've made versions of this black bean salsa with fruit and it's delicious over chicken and fish. This recipe gives you several different options, adapting the recipe for use with canned or fresh tomatoes and corn, making it easier to enjoy this salsa year round.  This is one of the most popular and most highly adaptable party, snack, and every-night-of-the-year foods you can make.

COOK'S NOTE: This salsa can be made entirely with canned tomatoes, but it is my preference to add at least half fresh tomatoes to this recipe. The fresh tomatoes make a world of difference in the overall flavor and in the peak of tomato season, I especially love it with all fresh tomatoes. Feel free to adapt the recipe however it will fit your style best.

Black Bean Salsa
Yield: 12 servings
(printable recipe)

(1) 14-ounce can black beans, drained and rinsed
(1) 14-ounce can crisp yellow corn, drained *
* OR substitute 3 ears worth of cooked fresh corn, kernels removed OR 1 1/2 cups frozen corn
(1) 10-ounce can Hot Rotel diced tomatoes with habaneros **
** OR substitute 1 cup fresh tomatoes and 1-2 tablespoons finely diced habaneros
6 medium-sized fresh tomatoes, diced, approximately 2 cups worth
1/4 - 1/3 cup chopped fresh cilantro
4 green onions, sliced thin
1 tablespoon fresh lime juice, about 1 large lime's worth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Tortilla chips, for serving

Combine all the ingredients in a bowl with a tight fitting lid. Stir to combine, taste the salsa, and adjust the salt, pepper, and lime as desired. Cover tightly with a lid and refrigerate until ready to serve. Serve with tortilla chips. Enjoy!

Classic Black Bean Salsa with options for canned or fresh ingredients! get the recipe at

ONE YEAR AGO: Fresh Corn Dip with Bacon, Avocados, and Tomatoes
TWO YEARS AGO: Garlicky Kielbasa, Potato, and Green Chile Skillet
THREE YEARS AGO: Southern Peach Cobbler

FOUR YEARS AGO: Hawaiian Muffins


  1. Looks terrific. I think I know what I am going to snack on later today. Thanks for the recipe.

  2. Just pass that bowl right over here, all I need is a spoon!