Black Bean Salsa

Total Time:
7 hr 20 min
20 min
7 hr

12 servings

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (17-ounce) package frozen whole kernel corn, thawed
  • 2 large tomatoes, seeded and diced
  • 1 large avocado, peeled and diced
  • 1 small onion, diced
  • 1/8 to 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

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    124 Reviews
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    Good basic recipe. Bam! I took it up a notch by making the black beans from scratch in water with garlic, chili pepper flakes and a little kosher salt. I also used a can of Mexican style corn (seasonings and bell peppers).
    Can't get any easier than this one! I left the avocados out until just before serving. This helped in two ways: First, the avocados were still a beautiful green when it was served. Second, I used the salsa, without the avocados, along with some monterey jack cheese for a quesadilla filling. I served the grilled quesadilla topped with some guacamole (There's the avocado! and cilantro/lime sour cream. It made an excellent meatless entree.
    I made this and let it sit overnight and the day when i took it out, the avocados turned black YUCK, next time i will leave out the avocados.
    one word for this salsa....YUMMMM!!! It's as delicious as I expected from Paula.... love her and her recipes!!
    This was a big hit at my daughter's wedding shower. Very fresh and light. Next time I will cut back on the cilantro. A little strong.Make it a day ahead to let the flavors marry.
    I make this as a salad by adding cucumber and chickpeas!! Sooo YUMMY : Oh and I love you Paula! :
    I have made this salsa for years it's also called Cowboy Caviar. It's a great salsa and is always better when you let it sit for at least a day because all the juices come out and make it meld better.
    This recipe came to me in an email from Food TV and I'm so glad that it was brought back to life. Not sure when it originated, but the video was performed in Paula's old kitchen. I substituted green onions for regular and I added chopped jalapenos and ground cumin. I took it to a party and it was a hit. Try it, you'll like it!
    Made this for the 4th of July appetizer with chips - outstanding! Everyone loved it. Yes, I would make it the night before. Can't wait to finish it up tonight on some chicken!
    I really liked the ingredients in this recipe, review was good, so I decided to make it. 
    It was very easy to make, little time consuming due to cutting everything in small pieces. 
    Left it in the fridge over is very very good salsa. 
    I was missing some "juice" and ended up adding a little bit of regular, tomato salsa that is hot. 
    Now, that was AWSOME idea : !!!!!!!! 
    It is creamy with a little kick of heat. Seving it with tortila chips....mmm. It is something i will do over and over again!
    I made this and I'm so happy about it and it's healthy! Yay!
    I've made this many times and it always disappears at parties. Delicious!
    Loved this recipe! Lots of flavor going on in this salsa. Fresh tasting and healthy too.
    Great basic black bean salsa/salad recipe. Sometimes I add diced roasted red pepper or fresh red/orange bell pepper and fresh garlic. Definitely let it sit overnight to allow the flavors to meld.
    This is SO good!!!! So refreshing and healthy! I only had time to let sit for about 4 hours and it was still great! I also added a diced fresh jalapino for a little heat. I served this in a corn tortilla with chicken fajita meat. PERFECT!! I will make this again really soon.
    This salsa is great! I used it on a Western Salad and it was sooooo good! I did change a couple things. I hate cilantro so I used a sprinkle of cajun seasoning and I used one can black beans and one can pinto beans and I only used a small wedge of onion. We made individual salads with pre-packaged romaine salad mix, shreddred cheese and cooked chicken breast that was seasoned with a western/mexican seasoning. Then we topped it with our favorite ranch dressing and crushed Doritoes or crushed plain tortilla chips. My family loved it!! I did let it set overnight as the other reviewers suggested.
    This stuff is to die for, but seriously, it's ONLY that good if you actually do have the time to let it set overnight. If you're looking for a salsa you can serve three hours from now, you may want to skip this one. We made that mistake the first time, and our meal definitely suffered for the lack of preparation. The next morning, though, this stuff was GREAT with chips for breakfast (hey, chips and salsa are perfectly fine for breakfast!, so we were rather pleased, after all, that there was so much left over from the night before!
    So good, I've made this over and over. Every time someone asks for the recipe!
    Amazing, addicting & healthy!!
    I made this to top some fish tacos and it is out of this world! I'll never make the fish tacos without topping them with this amazing salsa. Planning on bringing to a BBQ this weekend with chips. SO YUMMY!
    Great fresh salsa recipe! Everyone always loves it and I love that it is so easy! Enjoy.
    My husband & I loved this "black bean salad". I Read all of the reviews and this is how I made it: I used about 1/2 cup or more of purple onion, 1 med-garlic clove (used garlic press, 2tbs of Pompeian red wine vinegar plus 1tbs of Wishbone Robusto Italian dressing, 1/4cup cilantro, 16oz HEB frozen super sweet corn, two avocados, two large Roma tomatoes with the seeds, & two cans of Bush's black beans drained & rinsed. The first ingredients to go in the Large-bowl were the avocado & the 2tbs of lime juice. Before adding any other ingredients I seasoned the avocado with salt, freshly ground black pepper, and Lawry's garlic salt. I also seasoned the diced Roma tomatoes prior to adding them to the mixture. I mixed all of the ingredients-- it was flavorful, perfectly seasoned, and according to my husband ready to eat without refrigeration.
    I made this for a cabin weekend and it was a hit. The small amount left over was used on eggs for Sunday's breakfast. Would highly recommend this recipie.
    This is a great salsa. I left out the cilantro and avocado because I didn't have any on hand. I put in a sweet pepper (large). Can't wait for the 7 hrs to have with grilled chicken. Thank you Paula
    I loved this recipe! Paula you rock! It was hard to wait 7 hours but so worth it. :
    This is an outstanding dish! My family does not like tomatoes, so I substitute red pepper instead.I sometimes add artichoke hearts and black olives, and it's great!I add the leftovers to chicken broth, and it makes a great tortilla soup! Enjoy!
    This is amazing! All of the flavors come together very nicely...have only tried it with chips but I'm sure it would also be great as a taco salad with some ground beef/turkey, or an addition to quesadillas/tacos.
    I make a variation to taste of this one and have never come home from a party with any leftovers. I exchanged the cilatro for parsley, omitted the avocado (only because it wasn't onhand at the time), added the lime's zest. I serve with the Hint of Lime Tostados chips for a dip, on the side as a salad with grilled meals, heck, just with a fork for a light lunch.
    This is the salsa everyone wants when we get together. If you like more heat, just add some red pepper flakes, or diced jalapenos. I used canned tomatoes because the fresh ones weren't any good and they worked fine. Just drain them.
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