Vegan Black Bean Salsa

Prepare this salsa ahead of time so the flavors can marry. Great to use for many things but perfect with a big bowl of tortilla chips!  

  • 1 (15 oz) can black beans, drained, rinsed
  • 1 avocado, peeled, pitted, diced
  • ½ cup corn, fresh or frozen, cooked
  • ½ cup bell pepper, any color, finely diced
  • ½ cup onion, finely diced
  • 1 jalapeño, seeded, finely diced
  • Juice of one lime
  • 3 tablespoons any prepared salsa 
  • Salt, to taste

Mix all ingredients. Add salt as desired. Refrigerate until you are ready to serve.


If you feel that your limes or lemons are not juicy enough, just pop them in the microwave for 10 seconds at highest power setting. It makes them release their juices.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.