Great Lunch Idea! Black Bean Salsa

When you’re trying to eat a healthy diet, figuring out exciting lunches can be a challenge.  And if you are trying to pack a healthy lunch to take to school or work, it can be even more of a challenge.

This yummy Black Bean Salsa is delicious, good for you, and super easy to put together.  Pack it up “to go” with some blue corn chips, some fruit and a Peanut Butter Honey Bar, and you’ve got a great lunch that’s easy to take anywhere.

Black Bean Salsa

1 cup dried black beans
5 tomatoes, diced
1 small onion, chopped fine
1 cup frozen corn, steamed and cooled
¼ cup chopped cilantro

Soak beans in water overnight.  Drain and cover with fresh water in saucepan.  Bring to a boil, then simmer for 45 minutes.  Drain.

In large bowl, mix together beans, tomatoes, onion, corn and cilantro.  Stir together.  Store in refrigerator.  Serve with corn chips or baked tortilla chips.

black_bean_salsa_2

Make this salsa even easier by using canned black beans and canned corn…then all you have to do is quickly throw all the ingredients into a bowl and stir!

Mmmmm…I LOVE this stuff!

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Comments

  1. says

    It sounds delicious. I had to google ‘cilantro’ because I had never heard if it before (we call it coriander). Do your boys eat this? My children do not get excited about beans. (quite the opposite in fact.)

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  2. says

    This is one of my FAVORITE treats. We make about 5 gallons of it every year. I use canned corn and beans, and I add the juice of several limes to it, too. I may need to make some of this soon!

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  3. Melissa says

    If you use canned ingredients, would you drain them first? I would assume you would drain and rinse the beans? I’ve had this somewhere before and LOVED it…

    Thanks!

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  4. Joelle says

    Looks yummy! My friend gave me a similar recipe. It is for corn salad and she uses onions, cilantro, and red peppers with it. I haven’t tried the black beans and tomatoes in it as well, but sounds delicious. Maybe I’ll pack that for lunches next week… mmmm…

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  5. Faith says

    Yum! I have black beans cooking for black bean burritos tonight so I’ll just save out some for this recipe. Thanks!

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  6. says

    I just love black bean salsa. I could eat it with a fork and No chips without a problem. Thanks for sharing your recipe. I’ll try that one next.

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  7. Holly says

    Laura, I have a question for the tomato queen! Have you canned your own salsa? have you canned this salsa? Salsa is one of the very last prepared foods we eat. I plan on doing some canning this year and would love to know if you’ve done this and how it turned out.

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    Holly Reply:

    forgot to subscribe!

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    Laura Reply:

    I have canned my own own salsa, but not this recipe. You’d have to use a pressure canner with this one since it has beans and corn in it. Plus, I’m not sure about the taste. I think this one tastes better fresh!

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    Holly Reply:

    thanks for the tip.

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  8. Christy says

    Laura, this is a great recipe! One of my friends introduced me to it last summer and I was HOOKED! I add fresh lime juice, minced garlic and cumin to my version. This is sure to be a crowd pleaser!!

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  9. Charise says

    I really love this stuff, I think another name is Black Bean & Corn Pico de Gallo? Unfortunately I have YET to be able to cook black beans and have them stay small and shiny black! Mine always swell, split and turn brown :( What am I doing wrong??? Tried boiling. Brown. Tried crock-pot. Brown. And I know for a FACT they can be cooked and still be black on the outside and white on the inside because I’ve eaten them like that 3 times (once at a restaurant, once at a luncheon, once on my own using a can of them from Save-A-Lot, which when I went back for more all the cans I bought and opened were brown.) Will have to try the soaking overnight I guess, making the cooking time (45 minutes I think you said) so much shorter. Thank you!

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  10. Tina says

    Hi Laura,
    I’ve been wondering if you also make your own tortilla chips? Just out of curiosity :))

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    Laura Reply:

    Sometimes, but usually we just eat organic corn chips.

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  11. Deloris says

    I just ate some of this today, only difference is mine has the juice of one lime and a tablespoon of olive oil and I let it marinade for a few hours or a day!

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  12. Janine says

    I decided to try this in order to use up some of the black beans I had on hand. My husband (who is a little skeptical about trying something new) took a tiny portion because he didn’t think he would like it. He was surprised and declared it very good after the first bite :-) This will be great to fix during the summer. I love how the corn adds a little bit of sweet to the salsa. Thanks for this recipe!

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