By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Fresh, vibrant, and ready in minutes, this black bean salsa is the ultimate healthy Mexican dip. Packed with bold Southwest flavor, it works perfectly as a side dish or party starter.
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This easy salsa will blow you away! Although simple, it’s packed with deliciousness! You can use this salsa in many ways! This recipe came to be as I wanted to make an exciting topping for my Loaded Sheet Pan BBQ Chicken Nachos! I first just topped plain black beans, but me being me, I really wanted to take it up a notch! So I whipped up this quick bean salsa, and it really refreshed my nachos!
If you’re using canned beans then this salsa is extremely quick to whip together! Even if you’re using dried beans, however, it’s still quite easy! For guidance on making the perfect black beans in the Instant Pot, soaked or unsoaked, then be sure to check out my Guide to Cooking the Perfect Beans!
If you were making black beans for another recipe and have leftovers, then this is an excellent and very delicious way to finish those black beans! I don’t know why I haven’t made this sooner because I’m always stuck with leftover beans, but now I know exactly what to do in the future, and I hope you will too!
This recipe is easy, simple and very healthy! If you want to use it for a dip, then go for it!
In a medium bowl, combine the black beans, onions, green onions, cilantro, and lime juice using a fork. Season with salt and pepper to taste. That’s it! Serve immediately or allow to chill in the fridge for 30 minutes or so.
Store leftover salsa in an airtight container in the refrigerator. This salsa will stay good in the fridge for 3-4 days, so you can certainly go ahead and make a big batch of it and switch up your meals using this salsa in many different delicious ways! Let me know in the comments the combinations you come up with!
You can serve this bean salsa with any dish that uses guacamole! It would be a wonderful way to top off your guacamole! Here are some great recipes that you can serve this bean salsa with:
Either works — about 7½ ounces of canned beans (rinsed) or ¼ cup of dried black beans, cooked. Canned is the quick route; just drain and rinse them well before mixing.
As written it's mild — the flavor comes from onion, green onion, cilantro and lime rather than chili. Add a finely chopped jalapeño or serrano if you'd like some heat.
Yes — it's ready as soon as it's mixed, but chilling it in the fridge for about 30 minutes lets the flavors come together and tastes even better.
It's easy to build on — a little diced tomato, sweet corn, avocado or a pinch of cumin all work beautifully and turn it into a heartier dip or taco topping.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Fresh, vibrant, and ready in minutes, this black bean salsa is the ultimate healthy Mexican dip. Packed with bold Southwest flavor, it works perfectly as a side dish or party starter.
No-cook
Rate this recipe ✦
5 min
Prep
5 min
Total
4
servings
makes 1 cup
easy
Level
Tap any quantity to scale
In a medium bowl, combine the black beans, onions, green onions, cilantro, and lime juice using a fork. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes.
In a medium bowl, combine the black beans, onions, green onions, cilantro, and lime juice using a fork. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator for 30 minutes.
55
Calories
3g
Protein
10g
Carbs
0g
Fat
3g
Fiber
1g
Sugar
586mg
Sodium
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Tested & written in Anadi’s kitchen
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