Black Bean Fiesta Salsa

An image for the black bean fiesta salsa recipe

To download a Spanish translation of this recipe click here.



  • 2 15.5-ounce cans black beans, drained and rinsed
  • 1 cup frozen corn, rinsed under warm water until thawed
  • 1/2 pound jicama, peeled and diced in small pieces
  • l sweet red pepper, remove seeds and dice
  • 5 whole green onions, cleaned and chopped
  • 2 fresh tomatoes, diced
  • 2 teaspoons minced garlic (refrigerated or fresh)
  • 1/2 or whole bunch fresh cilantro, finely chopped


  • 1/2 cup lemon juice (fresh or bottled)
  • 1/4 cup lime juice (fresh or bottled)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 Tablespoons olive oil

Number of Servings : 8

Serving Size: 199 g

To download a Spanish translation of this recipe click here.


  1. Combine vegetables, garlic and cilantro, as desired, in 2 quart covered bowl.
  2. Measure dressing ingredients into a pint jar.
  3. Cover jar tightly and shake until sugar is dissolved.
  4. Pour dressing over vegetables and stir thoroughly.
  5. Marinate in the refrigerator overnight or at least 2 hours to blend flavors.
  6. Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing.
  7. Serve, with slotted spoon, as a condiment with chips, tacos, fajitas or as a salad.

Salsa may be refrigerated up to 2 weeks. (Water chestnuts may be substituted for jicama).
Yield: Approximately 7-8 cups (2 quarts).

Ann Schuetzle, Bismarck, ND
Festive, slightly sweet, fresh tasting vegetable salsa.