Black Bean Veggie Salsa
Prep time
Total time
Our go-to Black Bean Veggie Dip is perfect all summer long... it's refreshing, light and a total crowd pleaser. Super quick and easy to assemble, it's great for backyard barbecues, impromptu get togethers or feeding a hungry crew before dinner. Serve with chips or add in quinoa and turn it into our favorite Black Bean Veggie Quinoa Salad.
Recipe type: Appetizers, Sides, Veggies, Summer
Cuisine: Gluten-Free, Vegan
Serves: 6-8 servings
  • 1 can of black beans, drained & rinsed
  • 1 can of corn, drained & rinsed
  • 1 green pepper, chopped/ diced
  • 1 red onion, chopped/diced
  • 1 tomato, chopped OR approx 1 cup cherry or grape tomatoes halved
  • 1 entire bunch Curly Italian Parsley, chopped (add more or less to taste)
  • Rice Wine Vinegar to taste (Start with 4 tablespoons and taste. I use approximately 5-6 tablespoons)
  • salt to taste
  • pepper to taste
  • Gluten-free corn chips
  1. Mix all ingredients together except rice wine vinegar.
  2. Add rice wine vinegar starting with 4 tablespoons and add more to taste (we usually add about 5 tablespoons, but sometimes I'll drizzle extra because it makes it brighter)
  3. Season with salt and pepper
  4. NOTE: Salsa keeps well for several days
Recipe by at