15-Minutes Zesty Black Bean Salsa
A fresh and flavorful black bean salsa packed with protein, fiber, and vibrant veggies. This no-cook recipe comes together in minutes, perfect for snacking or as a versatile topping.
Equipment
- 1 Large Mixing Bowl
- 1 Chef’s Knife
- 1 Cutting board
- Measuring Spoons
- 1 Optional: Colander
Ingredients
- 1 15-oz can black beans, drained and rinsed
- 1 14.5-oz can fire-roasted diced tomatoes with green chiles
- 1 ½ cups sweet corn fresh, canned, or thawed frozen
- ½ cup red onion minced
- 3 Tbsp fresh cilantro finely chopped
- ½ cup Italian dressing Primal Kitchen or preferred brand
- 3 Tbsp pickled jalapeños finely chopped (optional)
- 1 tsp ground cumin
- ½ tsp kosher salt adjust to taste
- Optional: diced bell pepper and/or feta cheese for garnish
Instructions
- Prepare Your Ingredients: Begin by carefully draining and rinsing the canned black beans in a colander to remove excess sodium and improve flavor. Next, mince the red onion finely and chop fresh cilantro and pickled jalapeños (if using) to ensure even distribution throughout the salsa. Open the can of fire-roasted diced tomatoes with green chiles and measure out the sweet corn, whether fresh, canned, or thawed from frozen.
- Combine All Ingredients in Mixing Bowl: In a large mixing bowl, pour in the drained black beans, fire-roasted tomatoes, and sweet corn. Add the minced red onion, chopped cilantro, and jalapeños, then sprinkle the ground cumin and kosher salt evenly over the top. Pour in the Italian dressing last to bind all the ingredients with its zesty flavor, ensuring each component is ready to mingle.
- Mix Thoroughly and Rest for Flavor: Using a large spoon or spatula, gently fold and mix all ingredients together until well combined, taking care not to mash the beans but to coat everything evenly. Cover the bowl loosely with plastic wrap or a lid and let the salsa sit at room temperature for at least 15 to 20 minutes, allowing the flavors to blend and deepen. Before serving, give it a final gentle stir, then taste and adjust seasoning with extra salt or jalapeños if desired.
- Serve and Store Properly: Serve your zesty black bean salsa chilled or at room temperature alongside crunchy tortilla chips or as a vibrant topping for grilled chicken, fish, or tacos for a fresh burst of flavor. If you have leftovers, transfer the salsa into an airtight container and refrigerate for up to one week to maintain freshness. Remember to stir before serving again to redistribute the delicious dressing and seasonings.
Notes
- Use canned black beans for convenience, but rinse thoroughly to reduce sodium.
- Fire-roasted diced tomatoes add a smoky depth; substitute with regular diced tomatoes if needed.
- Fresh or thawed frozen corn works best for texture; canned corn can be used in a pinch.
- Letting the salsa rest allows flavors to meld beautifully—don’t skip this step!
- Adjust jalapeños based on your preferred spice level; omit if sensitive to heat.
- Optional add-ins like diced bell peppers or feta cheese add texture and richness.
- Store leftovers in an airtight container in the refrigerator for up to one week.
