Freshly roasted red peppers, diced roma tomatoes, cilantro, corn, and black beans makes a great salsa for a filling and healthy snack.
8 Servings Recipe By Pin Print
Black Bean Salsa


  • 30 ounces drain and rinse Black Beans, Canned
  • 1 cup cook Corn, Frozen
  • 4 ounces Mild Green Chiles, Diced, Canned
  • ½ cups drain and dice Roasted Red Peppers, Canned
  • 1 cup dice Tomato
  • 1 ¼ cups dice Onion, Red
  • ⅔ cups chop Cilantro, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • ½ tablespoons seed and mince Jalapeño

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a large bowl.
  2. Cover and refrigerate for at least 2 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a large bowl.
  2. Divide among indicated number of freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Enjoy chilled.


Join the discussion
  1. I’m looking for recipes to use up black beans that were given to me and was wondering if I were to use the canned items from the original recipe do you think it would freeze well?

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