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Black Bean Salsa

By Paula Deen


Difficulty: Easy

Prep time: 8 hours 20 minutes

Servings: 12



  • 2 15-ounce cans rinsed and drained black beans
  • 1 17-ounce package thawed frozen whole kernel corn
  • 2 large seeded and diced tomatoes
  • 1 large peeled and diced avocado
  • 1 diced small onion
  • 1/8 cup chopped, up to 1/4 cup fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • to taste salt
  • to taste pepper


Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.