Bust out this recipe when the avocados and tomatoes are ripe! Serve this black bean salsa with chips for a healthy and fresh dip or use to top your favorite taco. Vegan. Gluten-free and WFPB.
The sun is finally showing through and I feel it. It's coming through the windows and warming up the kitchen. It's a wonderful thing. It's been just too cold. I'm so ready for summer and summer food.
The slightest hint of warmth and I'm making my favorite summer foods. This black bean salsa recipe is so easy. It has never let me down. If you have a can of black beans in the pantry you can through this together in minutes.
📋 Ingredient and recipe notes
If you prefer to use home-cooked black beans, instead of canned, you will need about 1-½ cups.
Use cherry tomatoes instead of whole tomatoes. I especially like cherry or grape tomatoes in the winter months when supermarket tomatoes are not the best. Grape tomatoes are the sweetest.
I've used a pinch of cayenne pepper because I like a little extra heat. Feel free to leave it out if you don't like spicy things, or add more if you really like spicy things! If you skip the cayenne you might want to add a little bit of freshly ground black pepper to give the salsa a bit of interest.
As with any dish, salt to taste. I started this recipe with ½ teaspoon of sea salt. You may need to add a bit more to the finished dish especially if you use low- or no-sodium canned beans or home-cooked beans. Black beans can take a good amount of salt. However, if you are watching your salt intake or generally like less salty things - start with a ¼ teaspoon and adjust up from there.
This black bean dip is naturally sugar-free, oil-free, gluten-free, and vegan. I love to serve it with corn chips for a bright and summery snack. Makes a hearty appetizer, the black beans are filling!
It also makes for a fun, vegan, taco filling or topping.
If I have leftovers I throw on top a salad bowl for lunch the next day. It makes a quick lunch.
More salsa recipes you might like:
Black Bean Salsa
- ⅓ cup diced red onion
- 1-½ cups black beans 1 can, rinsed and drained
- 2 tablespoon cilantro finely chopped
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- pinch cayenne pepper or to taste
- i juice from 1 lime
- 1 clove garlic pressed, about ½ teaspoon
- 1 medium avocado perfectly ripe, peeled and diced
- 1 medium tomato diced, or 1 cup cherry tomatoes cut into quarters
- Except for avocado and tomato, mix all ingredients in a medium sized bowl until well combined. Gently stir in diced and chopped tomato and avocado. Taste for seasoning, adjust salt if necessary. Serve with chips or with tacos.