A bowl of black bean salsa with tortilla chips surrounding it.

Black Bean Salsa

This black bean salsa is made without canned beans, so it's super fresh and totally bursting with flavor. It's the perfect addition to your next party!
Course Side Dish
Cuisine Mexican
Prep 10 minutes
Cook 50 minutes
soaking time 4 hours
Total 5 hours
Servings 4 to 6 servings
Calories 401 kcal
Author Michelle


For the Black Beans

  • 1 pound dried black beans picked through and rinsed
  • 1 small onion cut in half
  • 2 ribs celery cut into 2-inch pieces
  • 2 carrots cut into 2-inch pieces
  • ½ green bell pepper cored and seeded
  • 3 cloves garlic peeled
  • 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper

For the Salsa

  • 2 cups firm-cooked black beans
  • 2 jalapeño peppers seeded and minced
  • 1 ripe avocado peeled, pitted and finely diced
  • 1 poblano chile seeded and finely diced
  • ½ red bell pepper cored, seeded and finely diced
  • ½ cup corn kernels fresh & cooked or frozen & thawed
  • ½ cup finely diced red onion
  • ½ teaspoon ground cumin
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • ½ cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
US Customary - Metric


  1. Make the Firm-Cooked Black Beans: In a large, heavy stockpot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight.
  2. Add the vegetables, garlic, bouquet garni, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.
  3. Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Add water as necessary to keep the beans submerged.
  4. Season the beans with salt and pepper during the last 10 minutes of cooking. Drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and bouquet garni. The beans are now ready to be used in the salsa, or they can be stored in an airtight container in the refrigerator for up to 3 days.
  5. Assemble the Salsa: Combine all of the ingredients for the salsa in a mixing bowl and toss well. Add more salt or lime juice as needed. The salsa can be served immediately or refrigerated overnight before serving (if making ahead of time, wait to add the avocado until just before serving). Serve with your favorite tortilla chips.

Recipe Notes

Nutritional values based on one serving

Nutrition Facts
Black Bean Salsa
Amount Per Serving
Calories 401 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 60mg3%
Potassium 1529mg44%
Carbohydrates 61g20%
Fiber 16g67%
Sugar 6g7%
Protein 18g36%
Vitamin A 4160IU83%
Vitamin C 54.5mg66%
Calcium 121mg12%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.