black bean salsa

Black Bean Salsa | Solano's Kitchen

The first time I made this salsa was probably over a year ago, for one party or another (possibly the Dogfish Head tasting party?) I really enjoyed it, and this summer I’ve just been looking for a reason to make it again. It’s got great flavor, and the creaminess of the avocado really makes it stand out from your usual black bean and corn salsa. So don’t be like me, and wait for an “occasion” to make it- just make it! Sure, it’s great for a party or barbecue, but it’s also great for an everyday snack!


  • 2 cans black beans, rinsed and drained
  • 1 can corn, drained
  • 3 jalapeño peppers, seeded and minced
  • 2 ripe avocados, peeled, pitted and finely diced
  • 2 poblano peppers, seeded and finely diced
  • 1 red bell pepper, cored, seeded and finely diced
  • ½ cup finely diced red onion
  • 2 teaspoons ground cumin
  • 6 tablespoons lime juice
  • 1/4 cup olive oil
  • ½ cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste

*This definitely  makes a “party-sized” amount of salsa, but I wanted to spare you having to use things like 1/2 a can of corn or 1/2 a pepper.  Feel free to adjust the amounts to suit your needs!


Stir all ingredients together in a large bowl.  Adjust seasonings, particularly lime juice and salt, as needed.  Refrigerate until ready to serve.  The salsa will taste better if it has a few hours to sit in the refrigerator before serving, to allow all the flavors to really blend together.  Serve with your favorite tortilla chips and enjoy!

Source: Brown Eyed Baker

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