This flavorful salsa can be eaten as an appetizer with your favorite tortilla chip or as part of a recipe. Try my Cilantro Lime Baja Bowl. You’ll need this recipe if you want to make the salsa ingredient from scratch.

I realized after I developed the recipe and took the photos, I forgot to add corn. But even without corn, this salsa tasted delicious! No worries corn is in this recipe.

Black Bean Salsa Recipe

Ingredients

• 1 can Black Beans (15oz)
• 1 can Corn (15oz)
• 1 can Green Chiles (4oz)
• 1 Roma Tomato or any variety, seeds removed, diced
• 1/3 cup Red Onion, diced
• ½ – 1 Jalapeno Pepper, diced*
• 1 cup Chopped Fresh Cilantro
• ½ tsp Cumin
• 2 Tbsp Lime Juice
• 2 Tbsp Olive Oil
• ½ tsp Salt (optional)
• ¼ tsp Pepper (optional)

Directions

In a large bowl add the black beans, corn, green chiles, tomato, red onion, and jalapeno. In a separate small bowl whisk together cumin, lime juice, olive oil, salt, and pepper. Add to the other ingredients.  

Use a large, slotted spoon to fold everything together. Mix well. Scoop out a small amount of the salsa into another bowl and give it a taste. Adjust the ingredients as needed to boost the flavor. Refrigerate for 1-2 hours before serving or make it the day before. Makes about 6 cups of salsa.

Green Apple Dietitian Tip:

*For mild less spicy salsa, remove all the seeds from the jalapeno before dicing. Leave the seeds in for more spicy-hot salsa. Remember to wash your hands after handling the pepper to keep the capsaicin oil from transferring to other foods. Wear a pair of disposable gloves to keep the oil away from your skin.