Black Bean Salsa

Hello fellow foodies, 

I’m addicted to chips and salsa! If I’m being totally honest I’m addicted to chips and dip.  I’ll pass up a doughnut without blinking an eye but put chips in  front of me and I’m going to town!

We had friends over for a barbeque and I had planned to make guacamole but all my avocados had gone bad 😦 It was the afternoon before our evening barbeque so I improvised and made some salsa with what we had on hand. 


  • 1 15 oz can of black beans drained
  • 1 15oz can pinto beans (or 2 black) drained
  • 1 14oz can corn drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 tomato diced  (optional)
  • 1/2 cup red onion diced
  • 1 jalapeno desseed and dice (optional)
  • 1 clove garlic minced
  • 2 tbs fresh cilantro (or bottled)
  • 1/4 cup avocado oil (or olive oil)
  • 1/4 cup red wine vinegar
  • 2 tbs fresh lime juice
  • Salt and pepper to taste

In a large bowl mix all the liquids together including the cilantro. 

Next add in and mix the remaining ingredients. 

I like to refrigerate my salsa for 1-3hrs to give the flavors a chance to blend. 

Serve it up with chips and enjoy!

We also used the leftovers the next day to make quessidillas for dinner. 

They were delicious! It was also super nice to have a leftover side turn into our main dish the next night. 

Happy eating, 

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