Black Bean Salsa Recipe

Name: Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 whole Small Red Onion; 2 whole Avocado; 3 whole Tomatoes; 2 cans (15 Oz. Can) Black Beans, Rinsed; 2 cans (15 Oz. Can) White Shoepeg Corn; 1 cup Olive Oil; 1/4 cups Red Wine Vinegar; 1/4 cups Balsamic Vinegar; 2 cloves Garlic, Minced; 2 whole Limes, Juiced; 1/4 cups Fresh Cilantro

Servings: persons

1 whole Small Red Onion
2 whole Avocado
3 whole Tomatoes
2 cans (15 Oz. Can) Black Beans, Rinsed
2 cans (15 Oz. Can) White Shoepeg Corn
1 cup Olive Oil
1/4 cups Red Wine Vinegar
1/4 cups Balsamic Vinegar
2 cloves Garlic, Minced
2 whole Limes, Juiced
1/4 cups Fresh Cilantro

1
Finely chop onion, avocado and tomatoes.
2
Combine with beans and corn (you can certainly substitute fresh corn) in a large bowl and stir to combine.
3
In another bowl (or Mason jar), combine olive oil, vinegars, garlic and lime juice; whisk (or shake) to combine.
4
Pour over other ingredients and let sit two hours, if desired.
5
Just before serving, roughly chop fresh cilantro and sprinkle on top of the salsa.
6
This is a recipe of my moms that always a huge hit!
7
Its fantastic on corn chips or great eaten as a side dish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Small Red Onion, 2 whole Avocado, 3 whole Tomatoes, 2 cans (15 Oz. Can) Black Beans, Rinsed, and more.

Yes, Black Bean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Salsa

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