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Black Bean Salsa

Black bean salsa in a bell pepper with chips

Black Bean Salsa

Bell peppers made up 11.6 percent of Georgia’s $936 million farm gate value for vegetables in 2012. There are two kinds of peppers – sweet and hot – and the Scoville Heat Index measures the pungency, or “heat,” of a pepper. Mild peppers, like bell peppers and banana peppers, are at the low end of the index; Serrano and red cayenne peppers are in the middle; and habanero and chili peppers are at the top.

This salsa pairs perfectly with tortilla chips. Spoon it on top of grilled chicken for an easy Latin spin or in tacos for a crunchy twist.

Serves four.

Black Bean Salsa


  • 1-14 oz. can of black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 6 sprigs green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 plum tomato, seeded and chopped
  • 1 small red bell pepper, seeded and chopped
  • Juice of one lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 Tablespoons vegetable oil


  1. In a large bowl, add beans, corn, onions, cilantro, tomato, and bell pepper.
  2. Add lime, salt, pepper, cayenne and vegetable oil to the bowl. Stir until thoroughly combined.
  3. Cover and refrigerate for at least half an hour before serving.

Nutritional Information per serving

  • Calories: 185
  • Carbohydrates: 25.30 g
  • Protein: 7.19 g
  • Total Fat: 7.25 g
  • Saturated Fat: 0.57 g
  • Cholesterol: 0 mg
  • Sodium: 164 mg
  • Fiber: 6.58 g