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Quick & Easy Black Bean Salsa

Hydroponic Spotlight

  • Jalapeno
  • Cherry Tomato
  • Cilantro
black bean salsa in a white bowl
black bean salsa in a white bowl surrounded by tortilla chips.

Quick & Easy Black Bean Salsa

Today, we're going over the best quick & easy black bean salsa recipe you can make in under 20 minutes! It's the perfect addition to any party, Sunday BBQ, or afternoon snack that I promise will leave you wanting more!
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 can Corn I prefer peaches and cream
  • 1 can Black Beans
  • 2 Bell Peppers red, orange or yellow
  • 1 Jalapeno
  • 2 Tomatoes or 1 lb cherry tomatoes
  • 1 Lemon juiced
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 tbsp Cumin
  • Handful Cilantro
  • Salt to taste start with 1/2 tsp
  • 1 bag Tostitos Scoops

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Large Bowl
  • 1 Lemon Juicer optional
  • 1 Strainer

Method
 

  1. Open your can of black beans & corn and strain out the liquid. Once strained, add into a large metal bowl.
  2. Dice your jalapeno, peppers, and tomatoes trying to keep them about the same size (about the size of the black beans). Once chopped, add it into your metal bowl.
  3. Roll your cilantro into a ball and give a rough chop + add to bowl.
  4. Cut your lemon into two and squeeze directly into your bowl, ensuring no seeds get in! Alternatively, use a lemon juicer!
  5. Add in your olive oil, cumin, and salt, and mix everything together.
  6. Let it for 30 minutes or enjoy right away (I won't judge you either way).

Watch the Tutorial!

Hydroponic Growing Guides

Some Substitutions for Your Perfect Black Bean Salsa Recipe

Recipes aren’t one-size-fits-all, so here are some substitutions/suggestions for you to make the perfect recipe!

  • Another great addition to their recipe is diced onion. Finely chop 1 red onion to take this salsa up a notch!
  • This recipe is obviously ideal with black beans, but you can also swap them for pinto beans.
  • Don't have any lemon? No worries, you can easily swap it for a lime instead.
  • The type of pepper isn't too important for this recipe. You can add any sweet pepper you have lying around.

Frequently Asked Questions

Storage

I recommend storing this recipe in an air-tight container and popping it into the fridge. If you’re eating it with chips, I recommend letting it sit for 10 minutes before eating, or microwaving it for 15 seconds. This helps take the chill off. 

Pairing

Naturally, the perfect pairing for this black bean salsa recipe is tortilla chips, specifically Tostitos Scoops. Trust me on this. I also love adding this recipe to taco night, burritos, and even Tex-Mex salads. This is a recipe I love to bring to summer parties because it’s easy to make and vegan, dairy-free, and gluten-free. 

Shelf Live

Your black bean salsa is good in the fridge for up to a week. Like I said, it’s best if you let it chill or sightly reheat before enjoying. 

black bean salsa in a white bowl

My Kitchen Rules to Live By

  • In the words of Bethany Frankel, if you don't love it you don't like it. Find recipes you love, or they're not worth making.
  • Every recipe is really a suggestion; don't be afraid to change something to make it something you love.
  • If you're starting out, don't be afraid to try. The best chefs also had to start with a first dish.
  • Every recipe is best served shared. Find the recipes you love, and share it with those you love.

Thanks for stopping by the Hydroponic Kitchen! 💚

Love, Kat

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