Black bean salsa

Black bean salsa


209 people made this

About this recipe: A wonderful Mexican-inspired salsa, full of black beans, sweetcorn, tomatoes and onion. I can never make enough when I have a party. Chill 24 hours before serving if you have time and serve with tortilla crisps.


Serves: 40 

  • 3 (400g) tins black beans, drained and rinsed
  • 1 (340g) tin sweetcorn, drained
  • 1 (400g) tin chopped tomatoes, partially drained
  • 2 tomatoes, diced
  • 2 bunches spring onions, chopped
  • 1 to 2 green chillies, seeded and minced
  • 1 bunch fresh coriander, finely chopped

Prep:15min  ›  Ready in:15min 

  1. In a large bowl, mix together all ingredients. Chill in the refrigerator at least 8 hours, or overnight, before serving.


Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.

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Reviews (3)


Used different ingredients. I do not use the tinned tomatoes, but instead use 3 additional fresh tomatoes. I also omit the green chillies, but substitute jalapeno peppers (usually 2 or 3 depending on size, no seeds). I also add 4 capfuls of white balsamic vinegar and the juice of 1/2 lime and 1/2 lemon. - 08 Aug 2008


Not really spicy, but has an excellent fresh flavour to it. Note that it makes A LOT of salsa, so I would recommend making it for your next big party. - 08 Aug 2008


I have made a variation of this recipe for years and everyone loves it! The fresh coriander adds a wonderful flavour. - 08 Aug 2008

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