Recipe: Black Bean Salsa

Black Bean Salsa, Courtesy (Paula Deen)
Black Bean Salsa, Courtesy (Paula Deen)

Here’s a southwestern-style salsa to please your adventurous tastes.  Serve it with store-bought chips for dipping or make your own savory baked pita chips.


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 -1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 Tbsp. red wine vinegar
Salt and pepper


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

Food Mingle Blog Alternatives and Substitutions:

  • In addition to lime juice, I also added lemon juice to keep the avocados from turning brown.
  • After refrigerating overnight, I added more lime juice.

Yield: 12 servings

Source:, courtesy: Paula Deen




One thought on “Recipe: Black Bean Salsa

Please Share a Comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s