Move over tomato salsa and make room for this easy, simple and super delicious black bean salsa recipe. It’s tangy, fresh, and vinegary, plus, it’s packed with other great flavors of easy to source ingredients, you probably already have at home! It’s the perfect snack for any occasion.
How I fell in love with Black Bean Salsa Vinaigrette
Last time I was in Brazil, I went to a little restaurant in Buzios that served bread with a little unassuming container of black bean salsa vinaigrette. Turns out, that little dip was the highlight of my night. So much so, I couldn’t even tell you what I ordered for dinner! It was so vinegary and delicious, that I just couldn’t help but recreate it the moment I got back home.
I wasn’t even planning on posting this recipe because I kept saying to myself, “does the internet really need another bean salsa recipe”? But, every time I served this little black bean salsa vinaigrette at get togethers, people went completely crazy at how different it was from what they expected and kept asking for the recipe. So here it is!!
This recipe is a fantastic way to transform leftover homemade beans, but if you’re in a pinch or you’re not the “bean making” type of person, then canned is fine too (said in my best inner Ina Garten’s voice).
This salsa is a quick and easy, protein packed snack that’s perfect for entertaining at a party or simply enjoying with chips and a movie at home with the family. You can even take a big batch to your next office potluck and watch faces light up across the room.
I hope you love this salsa as much as I do!
How to Make Black Bean Salsa Vinaigrette
Ingredients note. For this recipe, I like to use a cup of my vegan black beans because they’re already full of flavor. If you don’t have leftover beans to work with, you can also use a cup of your favorite canned black beans. Just check your can to see how the beans have been flavored, if at all. If they’re just salted, I recommend you also add some extra flavorings like a pinch of cumin, an extra splash of vinegar and some extra drizzles of olive oil to pump up the flavor.
Mix it. Place all of your black bean salsa ingredients into a bowl and mix them together (gently).
Cover and chill. Cover your bowl and place it in the fridge for at least an hour for the flavors to meld together and develop. I swear, the longer it sits, the better it becomes, especially if you’re using canned beans!
What to dip in your Black Bean Salsa Recipe
My favorite way to enjoy this black bean salsa is with plantain chips, but any kind of tortilla chips, veggies, or crusty breads work great. I even love to serve a spoonful over a salad, too!
Let me know in the comments if you try it with something different – I want to hear all about it!
Other bean appetizers to try
More Salsa recipes you’ll love
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Black Bean Salsa Recipe
- 1 cup leftover Vegan Black Beans Or canned black beans
- 1/4 tsp dried oregano
- 1 Tbsp olive oil
- 1 Tbsp cilantro, minced
- 2 tsp red wine vinegar if using canned beans, you may want to add a little more for extra flavor.
- 1 clove garlic, minced
- 1/4 red onion, diced about a 1/4 cup
- 1/4 tsp red pepper flakes more if you like spicy!
- salt and pepper to taste
If you're using canned beans, you may also add the following ingredients to increase flavor:
- a little pinch of cumin
- a little more vinegar
- a little more olive oil
- Place all the ingredients in a medium bowl, and stir gently to combine.
- Cover the bowl, and let it sit in your refrigerator for a least an hour developing flavors before serving.
- Serve with plantain chips, tortilla chips, bread or with a salad!