Make a giant batch of Black Bean Salsa in minutes – it’s fresh, delicious, perfect for parties, and addictive!
I have fond, nostalgic feelings for Black Bean Salsa.
Though my culinary journey started with a Black Bean Salsa recipe on a Bush’s can, it’s evolved alongside me, and our salsa friendship remains strong.
I’ve made this Black Bean Salsa for countless parties, and it’s always a recipe request!
Black Bean Salsa’s beauty lies in its versatility – fresh, canned, or a mix of both, it’s always delicious!
While black beans are my go-to, this salsa is flexible – use any bean you like, and canned, fresh, or fire-roasted tomatoes (with or without peppers) all work great! Bell peppers (any color!), and onions (red, white, yellow, green, or sweet – take your pick based on preference or sale price) add flair, but feel free to experiment!
Cilantro haters can sub parsley, and for a creamy kick, try adding avocado. Want it spicy? Throw in a jalapeño or some Tabasco!
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The secret weapon is the fresh trinity of garlic, red wine vinegar, and lime juice (measurements are a suggestion – I eyeball it and taste as I go for perfect harmony).
Though flavors deepen over time (trust me, it’s always perfect!), Black Bean Salsa is a fast, fresh, healthy, and delicious dip that also happens to be vegan and gluten-free!