Black Bean Salsa
This is by far my personal favorite bean salsa and I'm sure it will become a favorite of yours as well.
This is by far my personal favorite bean salsa and I'm sure it will become a favorite of yours as well.
- 1 clove garlic minced
- 0.25 cup cilantro chopped
- 2 15-oz cans black beans; low-sodium
- 1 cup cooked salsa (i use pace)
- 1 large red pepper diced
- 1 large avocado
- 0.5 cup red onion diced
- 0.5 tsp cumin
- 0.25 tsp coriander
- 1 large lime juiced
- 1 jalapeã±o diced (optional)
- 1 8-oz can whole corn kernels (optional)
- Carbohydrate 25.2443058333333 g
- Cholesterol 0 mg
- Fat 3.17698375 g
- Fiber 8.63965399644772 g
- Protein 7.77125 g
- Saturated Fat 0.501086666666667 g
- Serving Size 1 1 Serving (157g)
- Sodium 135.843375 mg
- Sugar 16.6046518368856 g
- Trans Fat 0.301846291666667 g
- Calories 151 calories
Step-by-step
- In a large bowl, combine the rinsed black beans, salsa, red pepper, onion (rinse the onion to get a milder onion flavor), garlic, lime juice, and jalapeño and corn (if used).
- Cut the avocado in half, remove the pit, and cube the flesh.
- Scoop out with a spoon and add to the bowl.
- Add the cilantro, cumin and coriander.
- Mix.
- If you prefer the chunks of avocado, leave them whole, however I find the salsa tastes better if you slightly mash the avocado (or use guacamole).
- Let sit in the fridge for at least 30 minutes.
- Serve with tortilla chips or as a side dish.
Unlike a traditional cooked tomato salsa that relies on simmering or roasting to concentrate sugars, bean salsas function more like a cold vegetable macedoine tossed in an acid-forward dressing. Raw red peppers, onions, and legumes combine in a single vessel where technique dictates the final texture rather than lengthy thermal processing. Understanding how salt, acid, and fats interact in a cold mixture ensures that robust legumes absorb seasoning without turning mushy or losing structural integrity.
Mastering Maceration and Texture
Rinsing the diced red onion under cold running water removes excess sulfurous compounds, preventing harsh notes from overpowering the milder canned beans and sweet bell peppers. When incorporating the avocado, gently folding the cubes rather than aggressively stirring prevents the fruit from breaking down completely, though purposefully crushing a portion of the flesh creates a creamy binder that coats every individual kernel of corn and bean. Letting the mixture rest in the refrigerator for at least 30 minutes allows the lime juice and ground spices to penetrate the cell walls of the vegetables.
- If the raw red onion tastes overly pungent even after rinsing, soak the diced pieces in ice water for ten minutes before draining.
- Store leftovers in an airtight container in the refrigerator for up to two days, though the avocado will begin to oxidize and darken past that window.
- Avoid freezing this preparation entirely, as thawing frozen avocados and crisp peppers results in an unpleasantly watery and mushy consistency.
