Casa Nueva Black Bean Salsa Recipe

This Black Bean Salsa is perfect as a dip, taco topper, party appetizer, and even as a taco salad mix-in too! We love the simple ingredients and big flavor.

This perfect pairing is featured in my crazy popular Baked Black Bean and Sweet Potato Flautas as well as in my Mexican Veggie Burgers and Black Bean Quinoa Salad.

Today’s recipe features black beans and corn in salsa form, alongside fresh ripe tomatoes, onion, scallions, cilantro. A little sea salt here, a little lime juice there, and the result is a tasty topping for tortilla chips, salads, tacos, burrito bowls, and more!

Colorful Black Bean And Purple Cabbage Nachos

Though I often treat this black bean and corn salsa like a dip, I’ve recently started serving it up as a side salad for some of our favorite Mexican-inspired dishes. Last week we had it with vegetarian Mexican Pizza Lasagna. It was so amazing both my husband and I went back for seconds!

This salsa can be enjoyed right away, but it’s also even more flavorful once it’s had some time to chill overnight in the fridge.

You know what that means people — MEAL PREP! It’s an easy make-ahead option to make once and enjoy all week long.

Amazon.com: Traderb Casa Mamita Small Batch Mild Pineapple, Restaurant Style, Black Bean And Corn Salsa 16oz 454g (three Bottles)

No red onion? No problem! Since it's milder, you can use between 1 and 1.5 cups of diced white onion in this sassy salsa.

Calories: 81 kcal , Carbohydrates: 16 g , Protein: 4 g , Sodium: 3 mg , Potassium: 273 mg , Fiber: 4 g , Sugar: 2 g , Vitamin A: 395 IU , Vitamin C: 8.4 mg , Calcium: 16 mg , Iron: 0.9 mg

To make the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. Pour over salad and toss to combine. Add a little extra cilantro to garnish (as much or as little as you’d like!) and dig in!

Balsamic Black Bean Salsa Recipe

If you get a chance to try this Black Bean Salsa, let me know! Leave some love in the comment form below or tag your photos with @ on Instagram. I can’t wait to see what you whip up!

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Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.Most people would just call this what it is – aChorizo, Black Bean and Corn Salsa. I callit a Pig Out Salsa!

Black Bean Salsa {chunky & Flavorful}

I don’t take credit for the recipe or name. It’s also 9 months overdue. 🙂 It’s a copycat of a Chorizo, Black Bean and Corn Salsa I had ata Mexican restaurantin Coffs Harbour (northern NSW in Australia) that I visited on a girls weekend away. In fact, it was the onlytime we left the beautiful beachfront holiday rental we stayed at, other than a 20 minute walk down the beach.

So quite simply, we ordered a Chorizo Salsa as a starter. We loved it. My friends said I should make it. So I did. Then it took me 9 months to share it here. 😁

This is a terrific salsa for scooping up with corn chips, or spooning over a simple grilled piece of protein. I usually serve salsa with fish and chicken becausethe flavour is more mild than red meats. Especially a salsa like this which is loaded with chorizo.

Mango Black Bean Salsa

All those deep red juices (OK, let’s just call it what it is – FAT) that the chorizo leeches when pan fried forms part of the dressing for this Pig Out Salsa.Though there is a simple extra dressing I make as well, to freshen up the overall flavours. Not much – you don’t need much because the Chorizo packs a serious flavour punch. It’s mainly the vinegar I want, to freshen it up.

Avocado would go terrific with this, as would cucumbers. I made this with black beans because it is in the spirit of a Mexican Salsa, but any beans would be great. Though if you are planning to use it as a salsa for scooping, stick with small beans otherwise it becomes a bit of a balancing act to keep on your chips!

PS I didn’t use Mexican Chorizo because we don’t get them here in Australia. But both Spanish and Mexican Chorizo do pack a similar flavour punch, I’m pretty sure most people outside of Mexico wouldn’t know the difference in flavour. I wouldn’t – at least, not served like this. So any Chorizo will be great in this, as long as it is

Black Bean Dip

Terrific for scooping up with chips and flat bread, or serving over a simple piece of grilled chicken or fish. Try it once, and you'll understand why I call this a PIG OUT SALSA! The dressing is kept simple because the pan juices from the cooked chorizo are tossed throughout the salsa which is loaded with flavour!

1. Chorizo is sold raw, like sausages that need to be cooked, or cured like salami and can be eaten without cooking. This needs to be made with RAW chorizo so you can cook it until golden and use the pan juices as part of the dressing.

2. I like to make this with cherry tomatoes because I find they can be diced smaller than normal tomato, making it easier to scoop up with chips. But you can definitely use normal tomatoes!

Easy 2 Ingredient Nacho Bean Dip

3. Serve this Salsa over a simple piece of grilled protein (fish and chicken are my favourite), or withchips, flatbread pieces etc. Try it on toast with eggs, toss it through a leafy green salad, mix it through frittata. The possibilities!!!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!