Black Bean Salsa

Black Bean Salsa


  • 1 1/2 cups cooked black beans, drained
  • 1/3 – 1/2 cup finely chopped red onion
  • 2 cups finely chopped tomato
  • 1 large yellow, red or green pepper, chopped
  • 1 – 2 jalapeno peppers, thinly sliced
  • 1/2 cup tightly packed minced cilantro
  • 1/3 cup fresh squeezed orange juice
  • 3 tbsp fresh lime juice
  • 1 tsp salt or to taste
  • sliced avocado for garnish
  • corn kernels (optional)

Make it

  1. Combine all the ingredients except the avocado.
  2. Set aside at room temperature for 2 hours or refrigerate for up to four days.
  3. Serve with sliced avocado, corn chips and napkins!


The flavours in this recipe are an unusual but delicious combination. Leftover can be served over hot rice for a wonderful ad hoc mexican dinner.