Paula Deen Black Bean Salsa Recipe Is A Game Changer

Paula Deen’s black bean salsa recipe is the perfect appetizer to serve at your next BBQ or intimate gathering. I love to make this fresh dish during the warmer months – particularly in the summer. It is absolutely a crowd pleaser. 

Vegetarian side dishes and appetizers are always a win in my house considering the fact that my daughter is 95% vegetarian.  Sometimes we serve this bean dip for lunch, eat it with a few chips, and call it a day. The beans and avocados are hearty and filling and truly make for a great meal. Yum and Yum!

Basically, black bean salsa is great as an appetizer, a light lunch,  or a meal topper! This dish is totally versatile. I hope you print this recipe for your records. 

Paula Deen’s Black Bean Salsa Recipe

If you are looking for an easy black bean salsa recipe, check out Paula Deen’s inspiration. You can use all fresh ingredients if you’d like, but I tried to keep it simple and used what I had on hand. Frozen and canned vegetables are just as good when you are serving this appetizer. No one will notice. The fresh avocados and tomatoes own the taste of this dish. I promise. 

Or, if you’d like, you could grill fresh corn, chop it off the cob, and place it into the black bean salsa mix. Entirely up to you.  

Black Bean Salsa Recipe

Ingredients

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

Directions
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.

What do you think about this black bean salsa recipe? Something you’d like to try?

family at BBQ

paula deen black bean corn avocado salad Recipe Tips:

  • The lime juice is KEY. Please don’t skip this step. 
  • As mentioned above, you could substitute fresh corn for the frozen that I suggest. Paula Deen says frozen… that’s all I’m going to say. Why give yourself more work? 
  • Fresh herbs are the magic sauce in this recipe. When I make sauces, sometimes I use dry herbs and get away with it. HOWEVER, when you are making fresh salsa for a BBQ party, you will want to add in that fresh cilantro. Your guests will be able to taste the difference. I promise you. 

Related Posts: 

Black Bean Salsa

Black Bean Salsa Recipe

Ingredients

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

Instructions

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

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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Comments

  1. Somari wrote:

    I make something like that as a side dish. Instead of avocado I use small pieces of sweet potatoe. I can’t wait to try this recipe.

    Posted 7.27.12

Comments are closed.