Zesty Loaded Black Bean Salsa
A bright, fresh black bean salsa ready in 10 minutes. Perfect for chips, tacos, salads, or topping grilled proteins. The flavors get even better after sitting in the fridge.
Ingredients
- 1 15-oz. can black beans, drained and rinsed
- 1 14.5-oz. can fire-roasted diced tomatoes with green chiles
- 1½ cups sweet corn fresh, canned, or frozen/thawed
- ½ cup red onion minced finely
- 3 Tbsp. fresh cilantro finely chopped
- ½ cup Italian dressing Primal Kitchen recommended
- 3 Tbsp. pickled jalapeños finely chopped (optional)
- 1 tsp. ground cumin
- ½ tsp. kosher salt or more to taste
- Optional add-ins: diced bell pepper crumbled feta cheese
Instructions
- Combine all ingredients in a large mixing bowl. Stir until everything is well mixed.
- Let the salsa sit at room temperature for 20 minutes to allow the flavors to meld together.
- Taste and adjust seasoning. Add more salt or jalapeños if desired.
- Serve immediately with tortilla chips or refrigerate until ready to use.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 5 days. The flavor improves after a day.
Make ahead: Prepare 30 minutes to several hours before serving for best flavor.
Heat level: Double the jalapeños (6 Tbsp.) for more heat, or add hot sauce to taste.
Variations: Add 1 cup diced mango for a fruity twist, or use 2 cups fresh diced tomatoes when in season instead of canned.
No Italian dressing? Make your own: Mix ⅓ cup olive oil, 3 Tbsp. lime juice, 1 Tbsp. red wine vinegar, 1 minced garlic clove, and a pinch of oregano.
The salsa will release liquid as it sits. Either drain before serving or stir it back in for a saucier consistency.
Make ahead: Prepare 30 minutes to several hours before serving for best flavor.
Heat level: Double the jalapeños (6 Tbsp.) for more heat, or add hot sauce to taste.
Variations: Add 1 cup diced mango for a fruity twist, or use 2 cups fresh diced tomatoes when in season instead of canned.
No Italian dressing? Make your own: Mix ⅓ cup olive oil, 3 Tbsp. lime juice, 1 Tbsp. red wine vinegar, 1 minced garlic clove, and a pinch of oregano.
The salsa will release liquid as it sits. Either drain before serving or stir it back in for a saucier consistency.