Serve this flavorful chunky salsa with corn chips or in steamed corn tortillas with rice, or on top of salads, hash browns, or baked or mashed potatoes. For a smoother Spicy Black Bean Dip, simply blend all of the ingredients in a food processor (see Notes).
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- ¾ cup corn kernels (thaw first if frozen)
- 1 cup chopped tomatoes (1 medium-large)
- ¼ cup finely chopped red onion
- ½ cup loosely packed cilantro leaves, chopped
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon chili powder
- ½ teaspoon regular or smoked paprika
- ½ teaspoon ground cumin
- 1 medium clove garlic, finely chopped)
- Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl, and stir well. Serve immediately or refrigerate for a couple hours to better incorporate the flavors.
Also try adding chopped jalapeño peppers, tomatoes (fresh or canned/diced), bell pepper, mango, and/or avocado.
I like using red onions for their visual appeal, but you can also use yellow or white, or even green onions (scallions).
Instead of cilantro, you can also use chopped parsley or basil.
Above: The same salsa, just blended into a smooth dip using the food processor. Serve with cut-up vegetables or oil-free corn chips (corn tortillas cut into 6 or 8 triangles and baked on a cookie sheet at 350F for 10 to 15 minutes, just until starting to brown).
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