Black Bean Salsa

We have been invited to a Halloween block party. We are excited because this is a good chance to meet our new Oregon neighbors. We are going to bring our Black Bean Salsa and some tortilla chips. I just finished making it this morning to allow time for the flavors to meld. This is one of those recipes where you just need to taste and taste again, adding more vinegar, oil, salt and pepper until you get it right. It’s an easy recipe but there is a lot of chopping. Here is the recipe.


Author: Jody Kirkley


Serves: 4

Black Bean Salsa


2 Anaheim chili pepper – chopped
2 tablespoons, cilantro – chopped
3 jalapeno chile peppers – chopped
1/3 cup, red onion – chopped
11 ounces, Niblets corn – drained
15 ounces, black beans – rinsed and drained
3 roma tomato – chopped
1 tablespoon, red wine vinegar
3 tablespoons, olive oil
kosher salt – to taste
ground black pepper – to taste


  1. Combine all ingredients in large glass bowl. Adjust seasonings to taste.
  2. Let stand for at least one hour before serving.


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