Black Bean Veggie Salsa

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 live on this Black Bean Veggie Salsa all year round…

It’s great for backyard barbecues, football snacking, impromptu get togethers, feeding a hungry crew before dinner or a simple meal prep!

It’s savory, salty, a little tangy and so delicious!

Plus it’s fresh, light and a total crowd-pleaser.

Best part, it takes mere minutes to assemble and it’s made with ingredients you probably already have in your house so it can come together at the last minute!

It’s 6 real, whole food ingredients plus a refreshing and surprise seasoning: Black Beans, Corn, Green Pepper, Red Onion, Cherry or Grape Tomatoes and Fresh Parsley all mixed together and seasoned with Rice Wine Vinegar, salt and pepper.

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.

black bean veggie dip

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.


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


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: