This Black Bean Salsa (no Corn) is such a flavorful side dish or appetizer to serve with Mexican food! It has a great flavor with a simple lime dressing. And it's as easy as chopping a few ingredients and adding it all to a bowl!
As a dietitian, I always seem to have a few extra cans of black beans in my pantry. And as much as I love traditional salsa, when I was creating a recipe for Chicken Fajita Bowls recently I wanted to make a unique pico de gallo or salsa to go with it.
Adding black beans is such a great way to add a lot of flavor and also nutrients including dietary fiber to support gut health and plant protein!
If you like this recipe, you may also enjoy my Southwest Chicken Bowls, Sheet Pan Chicken Fajitas, or Sweet Potato Black Bean Turkey Skillet. If you're looking for more delicious recipes for the summer, try my Elote Pasta Salad, Smashed Potato Salad, or Black Bean Corn Salsa recipe that uses whole kernel corn or canned corn.
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Key Ingredient Notes and Substitutions
This Black Bean Salsa with no Corn is made with fresh ingredients. Below are some ingredient notes. Check the printable recipe card at the bottom for ingredient measurements.
- Tomatoes - I use Roma tomatoes, a type of plum tomatoes. They tend to have more "meat" meaning they have less juice and seeds so they hold together better in recipes like this black bean dip. With that said, use any variety of fresh tomatoes you prefer and is accessible for you. Campari tomatoes and heirloom tomatoes will work, and cherry tomatoes or grape tomatoes are good options for the winter when juicy tomatoes aren't in season like they are in the summer months.
- Red Onion - red onion adds crunch and sweetness. A white onion works here too!
- Jalapeno - a little bit of spicy jalapeño adds flavor. If you like things on the mild side of spice, be sure to remove the seeds from your jalapeno peppers. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno!
- Black Beans - black beans are a perfect addition and it's what takes this pico de gallo style of salsa from basic to special! They have an earthy flavor and pair perfectly with the tomatoes and onion. If you prefer, you can add in black-eyed peas or pinto beans too.
- Fresh Cilantro - fresh cilantro adds zest and amps up the flavor. If you're one of those people for whom cilantro tastes like soap or you're just not a fan of cilantro, just take it out or replace it with fresh parsley.
- Fresh Lime Juice - Fresh squeezed lime juice brightens up the flavor of this dish. You can substitute with lemon juice if you prefer.
- Garlic Powder - I prefer using garlic powder instead of fresh garlic here because it's a bit more concentrated and a little goes a long way.
- Kosher Salt & Black Pepper - a little bit of salt and pepper ties the flavors together!
How to Make Black Bean Salsa no Corn
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Chop the roma tomatoes, red onion, and fresh cilantro. Remove the jalapeno pulp and seeds and chop the jalapeno. Drain and rinse a can of black beans.
- Step 2: Add the tomatoes, red onion, cilantro, jalapeno and black beans to a large bowl or medium bowl.
Step 3: Add the fresh lime juice, garlic powder, kosher salt and black pepper and mix everything to combine.
Hint: if you like it with a little more heat, leave in the jalapeno seeds - that's where the spice comes from in a jalapeno.
Dietitian Tip
Adding black beans to this salsa adds dietary fiber to support gut health, plant protein, and other important nutrients including magnesium, and iron! It's a simple way to get more nutrition in every delicious bite.
Variations
One of my favorite things about making this easy black bean salsa recipe is that there are so many different ways to customize it to your taste preferences. Below are some examples, but feel free to get creative!
- Spicy - add chili pepper flakes or cayenne pepper. Ground cumin or chili powder add tons of flavor too!
- Deluxe - add chopped bell peppers, green onions, or green chilies to this homemade salsa for even more texture and nutrition. A red bell pepper will blend in with the tomatoes. Or use a green or yellow bell pepper for an even more colorful black bean salsa!
- Smoky - if you prefer a smoky flavor, add smoked paprika or chipotle peppers in adobo sauce to the mix.
- High-Protein - black beans contain plant protein, but if you want to add more throw in some shredded chicken or your favorite white beans.
- Tangy - if you want more of a zing, add a couple extra tablespoons lime juice or add a splash of red wine vinegar or apple cider vinegar.
If you want an option with sweet corn, make this this Black Bean & Fresh Corn Salsa!
How to Serve Black Bean Salsa
Once you make a big batch of this hearty black bean salsa, you can use it in so many different ways! Below are some ideas, but feel free to get creative.
- Sheet Pan Chicken Fajitas - make sheet pan chicken fajitas and serve this salsa on the side!
- As a Delicious Dip - serve this salsa as a party appetizer or side dish with your favorite tortilla chips! It's such a crowd pleaser and a great dish to bring to gatherings or make when you're hosting.
- With Scrambed Eggs or in Breakfast Tacos - I love adding leftover black bean salsa to my breakfast! I make scrambled eggs and add this salsa and some diced avocado and it's absolutely delicious.
- Add it to Tacos - add a big scoop to shredded chicken tacos, shrimp tacos, or fish tacos.
- On top of Tostadas or Nachos - take your tostada or enchilada game up a notch by adding this salsa on top! This would be great for nachos, too.
- In Burrito Bowls - amp up the flavor of a Chicken Fajita Bowl or Southwest Chicken Burrito Bowl with cilantro lime rice and black bean salsa.
Meal Prep & Storage
- Meal Prep - meal prep by chopping the veggies in advance. That way all you have to do is throw everything together in a large mixing bowl when serving time comes around!
- Refrigerator - store your leftover Black Bean Salsa in an airtight container in the fridge for up to 3-4 days. It's even better the next day!
Expert Tips
- I like to chop my vegetables about as big as you would for pico de gallo which is a bit chunkier than salsa.
- Use fresh lime juice (not bottled)! It makes a big difference when it comes to flavor.
- If you are one of those people who hates cilantro, replace it with parsley.
- If using canned beans, be sure to rinse them before adding to the salsa. This removes some of the excess sodium.
- Remember you can always add more salt, but you can't take it away! So start with a small amount and add more to taste.
FAQ
While healthy means something different to everyone, this black bean salsa is a nutrient-rich option. It contains fiber from the black beans and veggies for a healthy gut. It also contains several other nutrients including antioxidants, vitamin C, and phosphorus.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice!
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Black Bean Salsa:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Fresh Black Bean Salsa no Corn (Pico de Gallo Style)
Equipment
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 3 roma tomatoes, chopped
- 1 cup chopped red onion about ½ a large red onion or 1 small
- 1 jalapeno, pulp & seeds removed, chopped
- ½ cup cilantro, chopped
- 2 limes, juice of ~4 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
Instructions
- Chop the roma tomatoes, red onion, and fresh cilantro. Remove the jalapeno pulp and seeds and chop the jalapeno. Drain and rinse a can of black beans.
- Add the tomatoes, red onion, cilantro, jalapeno and black beans to a large bowl or medium bowl.
- Add the fresh lime juice, garlic powder, kosher salt and black pepper and mix everything to combine.
- Hint: if you like it with a little heat, leave in some of the jalapeno seeds - that's where a lot of the spiciness comes from in a jalapeno.
Notes
- I like to chop my vegetables about as big as they would be for pico de gallo which is chunkier than for salsa.
- If you are one of those people who hates cilantro, replace it with parsley.
- If using canned beans, be sure to rinse them before adding to the salsa. This removes some of the excess sodium.
- Meal Prep - meal prep by chopping the veggies in advance. That way all you have to do is throw everything together in a large mixing bowl when serving time comes around!
- Refrigerator - store your leftover Black Bean Salsa in and airtight container in the fridge for up to 3-4 days. It's even better the next day!
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