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Black Bean Salsa (or Salad)

  • Author: Meagan


My friend Renee brought this to a preschool party and adults and kids alike all loved it.  We enjoy it with nacho chips but I can see how it would make a great little salad as well – and I haven’t yet made it with the jalapeno because I don’t want to turn off the girls.



Black Bean Salsa (or Salad)

1 can (19 oz/540 mL) black beans, rinsed and drained well

1/21 c. canned kernel corn

2 medium tomatoes, chopped and squeezed of some of their juice

34 green onions, finely chopped

14 cloves of garlic, finely minced

1/31/2 c. fresh cilantro, chopped

1 large red, orange or yellow pepper, seeded and chopped (I use one half of 2 kinds to add more color)

1 small jalapeno pepper, finely minced (optional, use as much as you’d like, leave in the seeds for more heat)

3 T. balsamic vinegar AND 1/2 t. sugar

salt and freshly ground pepper


Combine all of the ingredients in a medium bowl, adding the vinegar, sugar, salt and pepper last – to taste.  Stir well and refrigerate for a couple of hours before serving to allow the flavors to come together – cold is best!  Be sure to give it another good stir before serving as well.

This also makes for a very healthy snack to have on hand in the fridge – enjoy!

  • Category: Beans, Corn, Dip, Salad


From Meagan's Kitchen

One Comment

  • Renee White says:

    I just made this yesterday for a family brunch. I made the salsa then mixed it with salad greens and threw in some tortilla strips (that I bought) and avocado. I added some dressing (2 tbsp honey, 1/4 cup olive, 1/4 cup lime juice). Everyone loved it.

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