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Black Bean Fiesta Salsa

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Bean type: Black Bean
Nutrition attribute: Vegan, Vegetarian
Food type: Salsas, Sauces & Dips
Servings: 8
Calories: 200kcal
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  • 2 15.5-ounce cans black beans drained and rinsed
  • 1 cup frozen corn rinsed under warm water until thawed
  • ½ pound jicama peeled and diced in small pieces
  • 1 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
  • ½ or whole bunch fresh cilantro finely chopped


  • ½ cup lemon juice fresh or bottled
  • ¼ cup lime juice fresh or bottled
  • ½ cup sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil


  • Combine vegetables, garlic and cilantro, as desired, in 2 quart covered bowl.
  • Measure dressing ingredients into a pint jar.
  • Cover jar tightly and shake until sugar is dissolved.
  • Pour dressing over vegetables and stir thoroughly.
  • Marinate in the refrigerator overnight or at least 2 hours to blend flavors.
  • Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing.
  • 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).
Ann Schuetzle, Bismarck, ND
Festive, slightly sweet, fresh tasting vegetable salsa.


Serving: 199g | Calories: 200kcal | Carbohydrates: 34g | Protein: 5.17g | Fat: 5.69g | Saturated Fat: 0.8g | Sodium: 556mg | Potassium: 418mg | Fiber: 7g | Sugar: 15.75g | Calcium: 38mg | Iron: 1.67mg