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).
In the photo above, the salsa is served on top of mashed potatoes and garnished with avocado and cilantro, with a side of steamed asparagus, and lime water.
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- ¾ cup corn kernels (thaw first if frozen)
- ½ cup finely chopped red onion
- ¼ cup loosely packed cilantro leaves, chopped
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon granulated onion
- ½ teaspoon regular or smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon granulated garlic (or 1 medium clove, finely chopped)
- Place all of the ingredients into a medium bowl, and stir well. Serve immediately or refrigerate for a couple hours to better incorporate flavors. (For a smoother dip, see Notes.)
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: If you like your salsa really spicy and hot, feel free to add some cayenne pepper, red pepper flakes, hot sauce, or chopped jalapeño peppers.
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).
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!