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    You are here: Home » Recipes » Black Bean Salsa

    Published: May 14, 2020 · Modified: May 15, 2020 by Trish · This post may contain affiliate links. See disclosures.

    Black Bean Salsa

    black bean and avocado salsa
    Jump to Recipe Print Recipe
    A quick, fresh summer salsa that you can throw together in minutes. Vegan. No added sugar. Oil-free. Gluten-free. High-fibre.
    Prep Time10 mins
    Total Time10 mins
    Servings: 4 servings
    Calories: 122kcal
    Vegan, Vegetarian, WFPB (Whole Food, Plant Based)
    Appetizer, Dips and Spreads

    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.

    black bean salsa served with gluten-free corn chips

    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.

    black beans, avocado, red onion, cilantro, lime and tomatoes

    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.

    oil free black bean salsa ingredients in a bowl with a lime

    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.

    black bean and avocado salsa

    🍴Serving suggestions

    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.

    a tortilla chip dipping into a bowl of black bean avocado dip

    More salsa recipes you might like:

    • Black Bean and Feta Salsa
    • Strawberry Salsa
    • Sweet corn and Green Chili Salsa
    black bean and avocado salsa
    5 from 1 vote

    Black Bean Salsa

    A quick, fresh summer salsa that you can throw together in minutes. Vegan. No added sugar. Oil-free. Gluten-free. High-fibre.
    Prep Time10 mins
    Total Time10 mins
    Servings: 4 servings
    Calories: 122kcal

    Ingredients

    • ⅓ cup diced red onion
    • 1-½ cups black beans 1 can, rinsed and drained
    • 2 tbsp cilantro finely chopped
    • ½ tsp sea salt
    • ½ tsp 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

    Instructions

    • 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.

    Notes

    This salsa is best eaten immediately. But if you do have leftovers, it will keep refrigerated for a day or so. 
    Use cherry tomatoes instead of whole tomatoes if you like.
    I like cayenne pepper, it adds a little bit of kick, but feel free to skip it if you don't like spice. 
    Calories: 122kcal (6%) Carbohydrates: 12g (4%) Protein: 3g (6%) Fat: 8g (12%) Saturated Fat: 1g (6%) Sodium: 297mg (13%) Potassium: 412mg (12%) Fiber: 6g (25%) Sugar: 2g (2%) Vitamin A: 343IU (7%) Vitamin C: 10mg (12%) Calcium: 18mg (2%) Iron: 1mg (6%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!
    black bean salsa served with gluten-free corn chips

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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    recent posts

    • Carrot Mash with Miso
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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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