Quick Black Bean Salsa

Quick Black Bean Salsa

4 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    35 m
Recipe by  All4Tricia

“One of my favorites. Great for parties.”

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Adjust Servings

Original recipe yields 8 servings



  1. Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.

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Reviews (4)

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Sarah Jo

Sarah Jo

I rinsed/drained my black beans and corn before I used them in this recipe. I did add some diced onion and fresh minced garlic, I really think that helped to add a little more flavor. This was a nice basic black bean salsa. We ate it but it's one of those recipes that I'm not real sure I'd make again.



I love recipes like this that come together in no time and use pantry staples. I used frozen corn, omitted lemon pepper, and subbed parsley for cilantro per personal preference. I can definately see this becoming my go to black bean salsa. I also prefer that it makes a smaller amount than the other black bean salsa recipes I've made before. THANKS for the recipe, All4Tricia!

Dave and Mary

Dave and Mary

I used to get this off of the Kroger canned black beans. Kroger changed the label and dropped the recipe. Happy someone posted it. It's easy and delicious. For the record, I like to use red onion, but green is fine as well.

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Amount Per Serving (8 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 736 mg
  • 29%

Based on a 2,000 calorie diet



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Heather's Cilantro, Black Bean, and Corn Salsa


next recipe:

Quick Corn and Bean Salsa