Served with a big bowl of gluten-free tortilla chips, this is one of our all time favorite dips any time of year. It's savory, salty, a little tangy and delish! Equally perfect for Summer parties, football Sunday or any get together.
Black Bean Veggie Salsa
Quick, refreshing & crowd pleasing!
We love Black Bean Veggie Salsa all year round, but especially in the Spring and Summer…
It’s great for backyard barbecues, football snacking, impromptu get togethers, feeding a hungry crew before dinner or a simple meal prep!
It’s fresh, crisp and tangy and when paired with crunchy chips is second to none!
Not only is it delicious, it is super quick and easy, taking merely minutes to assemble, literally.
And best part, it’s made with ingredients you probably already have in your house— so it can come together last minute and you’ll look really impressive!
So let’s make it!
I don’t have a cooking video here right now but if you want to watch it come together, you can watch the cooking video for our Black Bean Veggie Quinoa Salad which is essentially this salsa + quinoa!
It’s 6 real, whole food ingredients plus a refreshing and surprise seasoning:
Cherry or Grape Tomatoes
and Fresh Parsley
all mixed together and seasoned with Rice Wine Vinegar, salt and pepper.
It is all mixed together and seasoned withRice Wine Vinegar, salt and pepper. That’s it.
The rice wine vinegar gives it such a bright and refreshing flavor, perfect for hot summer days or switching up the flavor if heavier winter eats!
My Aunt gave us this recipe years back and now it is a staple in our house.
We usually serve it alongside a big bowl of gluten-free tortilla chips– we love these Siete Foods Lime Tortilla Chips– the saltiness of the chips perfectly balances the fresh and tangy salsa.
But feel free to a salad with avocado, serve alongside grilled chicken or add in some quinoa and turn it into our favorite Black Bean Veggie Quinoa Salad.
These are all ways my husband and I have enjoyed leftovers.
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
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.
Author: Healthy Gluten-Free Family
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
Mix all ingredients together except rice wine vinegar.
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)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...