Zesty Loaded Black Bean Salsa

5 from 3 votes
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Zesty Black Bean Salsa is a crowd-pleasing party appetizer that takes just 15 minutes to make. Fresh, flavorful, and endlessly versatile.

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Zesty black bean salsa in a blue bowl with chips scattered around the bowl.

Why You’ll Love this Black Bean Salsa

Black bean salsa is among the rotation of simple, reliable recipe that have become snacking staples. (Much like my famous Goat Cheese Dip.)

It takes 15 minutes to make, you can refrigerate it hours in advance (in fact, it tastes better as it sits), and party-goers LOVE it.

Even though I call this recipe a salsa, it has many more uses beyond a dipper.

In addition to scooping it up with tortilla chips, you can enjoy this black bean salsa:

  • Over Chicken or Fish.
  • In Shrimp Tacos.
  • As a Salad. (Especially with some diced mango added to the mix!)
  • In a Burrito Bowl.

Saying this salsa is simple is even an understatement. It calls for minimal slicing and dicing – most of which can be done well in advance.

For more simple dips that everyone swoons over, check out my Green Goddess Dip, Baked Feta Dip, and my beloved Vegan Queso.

The Ingredients

Recipe ingredients in separate bowls with labels on a wooden platter.
  • Black Beans: You need 1 (15-oz.) can of black beans, which should be drained but not rinsed. The bean brine adds a lot of flavor to the salsa.
  • Fire-Roasted Tomatoes: Look for canned fire-roasted tomatoes with green chiles for extra flavor.
  • Corn: You can use fresh, canned, or frozen corn! During the summer months, fresh corn adds top-notch sweetness.
  • Red Onion: For a little sharpness and bite.
  • Cilantro: If you or someone you are serving has an aversion to cilantro, consider fresh parsley or Mexican oregano instead.
  • Italian Dressing: I know this seems like a wildcard ingredient, but it’s what adds the zesty-ness to the salsa.
  • Jalapeños: I LOVE adding pickled jalapeños for a little spice and briny, salty goodness.
  • Spices: I like adding cumin and garlic powder, however you can also add a pinch of chili powder and/or cayenne.

For the full list of recipe ingredients and quantities, see the recipe card below.

Recipe Variations

  • Make Spicy: Increase the jalapeños to 1/4 cup, or add a dash of your favorite hot sauce.
  • Add Mango: For a sweeter salsa, add 1 medium finely diced mango to the mix.
  • Use Fresh Tomatoes: During the late summer months, feel free to use fresh tomatoes in place of canned. (You need about 2 cups.)
  • Omit the Corn: This salsa is still just as tasty without the corn. If you omit it, just reduce the Italian dressing to 1/4 cup.

Step-by-Step Instructions

Step 1: Combine all salsa ingredients in a large bowl. Stir well, and let sit for at least 20 minutes.

Step 2: Taste and adjust seasoning as needed, and enjoy!

All salsa ingredients being added to a large wooden serving bowl, and tossed to combine.

Serving Suggestions

Beyond serving this salsa with tortilla chips, you can also enjoy it:

  • As a Condiment: Serve over chicken, steak, or fish.
  • In Tacos: Especially delicious in any kind of fish or shrimp taco!
  • As a Salad: Serve over chopped romaine with a drizzle of your favorite dressing.

Recipe FAQs

How Long Does Black Bean Last in the Fridge?

You can store Black Bean Salsa for up to 1 week in the refrigerator in an airtight container or Mason Jar.

Can I Make it Ahead?

Black bean salsa is BEST when prepared at least 30 minutes ahead of serving. This gives the flavors time to meld. Just give it a good mix before serving.

Is Black Bean Salsa Healthy?

This salsa is vegan, gluten free, and rich in plant protein and fiber. It’s also VERY low fat, and rich in antioxidants.

Tortilla chips scooping up black bean salsa out of a blue bowl.

More Favorite Dips and Spreads

If you try these black bean salsa a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates!

5 from 3 votes

Zesty Black Bean Salsa

Zesty Black Bean Salsa is a crowd-pleasing party appetizer that takes just 15 minutes to make. Fresh, flavorful, and endlessly versatile.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Equipment

Ingredients  

  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (14.5-oz.) can fire-roasted diced tomatoes with green chiles
  • 1 1/2 cups fresh, canned, or frozen/thawed sweet corn
  • 1/2 cup minced red onion
  • 3 Tbsp. finely chopped fresh cilantro
  • 1/2 cup Italian dressing (I like Primal Kitchen brand)
  • 3 Tbsp. finely chopped pickled jalapeños (optional)
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt (or more to taste)
  • Optional add-ins: diced bell pepper and/or feta cheese
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Instructions 

  • Combine all ingredients in a large bowl; mix well. Let sit at least 15 to 20 minutes. Taste, and adjust seasonings as needed.
    Serve with tortilla chips, or enjoy over steak, chicken or fish, or in tacos. Refrigerate leftovers for up to 1 week.

Notes

Beyond serving this salsa with tortilla chips, you can also enjoy it:
  • As a Condiment: Serve over chicken, steak, or fish.
  • In Tacos: Especially delicious in any kind of fish or shrimp taco!
  • As a Salad: Serve over chopped romaine with a drizzle of your favorite dressing.

Nutrition

Serving: 0.66cup | Calories: 140kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 550mg | Fiber: 4.5g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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11 Comments

  1. Camilla says:

    5 stars
    I made this for 4th of July and it was a hit! The Italian dressing didn’t make it taste overly salad-like – just added yummy extra flavor. I just used the Whole Foods brands of Italian dressing.

  2. Jennifer says:

    5 stars
    Very good, just like all of Jamie’s recipes. Super easy too. Only chopping was cilantro. I wasn’t sure about the Italian dressing but I trust her just like Waze! Lol And of course it was perfect.
    Served with chicken, rice and avocado. I didn’t see an amount for the garlic powder so I just made it up and used @ 1/2 teaspoon but could have used more. Thank you for the super simple ones!

  3. Ariana says:

    5 stars
    This was so easy to make and everyone loved it!!

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!

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  5. Kim @ Roaming Raspberry says:

    Looks Delicious!

    1. dishingouthealth says:

      Thanks, Kim! Delicious and addictive 🙂

  6. Miss Polkadot says:

    Maybe it’s time I finally try making my own salsa because this sounds amazing. I have a really hard time getting black beans but I assume kidney beans would work in a pinch?

    1. dishingouthealth says:

      I would think just about any bean would work well. Let me know how it turns out… I’d love to try other bean varieties in the future when I remake it!

  7. Susan B. says:

    THIS is excellent! So tasty and so easy to make. Try it!!

    1. dishingouthealth says:

      Thanks, Susan!