Skip to main content
Epicurious
Cookbooks

Black Bean Salsa

Recipe information

  • Yield

    serves 12

Ingredients

Two 15-ounce cans black beans, rinsed and drained
One 17-ounce package frozen whole-kernel corn, thawed
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped (optional)
1 small onion, chopped
1/8 to 1/4 cup chopped fresh cilantro
3 to 4 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Preparation

  1. Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Paula Deen's Kitchen Classics
TagsSalsaCondimentMexicanLatin AmericanBlack BeanBean and LegumeVegetableCornTomatoStarterSnackSideDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasyNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.