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).
Spicy Black Bean Salsa
- Total Time: 15 mins
- Yield: makes about 3 cups 1x
Ingredients
- 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)
Instructions
- 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.
Notes
If you would like a smooth dip rather than a chunky salsa, place all of the ingredients into a food processor, and blend until smooth (see photo below).
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.
- Prep Time: 15 mins
Nutrition
- Serving Size: ⅙ recipe (½ cup)
- Calories: 93
- Sugar: 2.0g
- Sodium: 16mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Carbohydrates: 18.7g
- Fiber: 5.8g
- Protein: 4.8g
- Cholesterol: 0
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).
Hi Cathy, I just wanted to let you know that I tried this recipe and loved it! I made it to serve along with some Mexican rice (something I made up on the fly) to take to a get together with some friends. Leftovers of both were great over chopped salad greens, too. I just want to let you know how much I enjoy all your recipes and am always excited to see a new post from you!
Thanks Barbara! 😉
Wow this looks good! I just discovered your blog and it is exactly what I am looking for because you don't use oil! I can't wait to read more and try recipes. But this one first because I LOVE bean dip 🙂
This recipe was a hit with my whole family. Great job!
Thanks Miles! 😉
Have made this twice...both times were excellent! Second time I also added a chopped, red Italian sweet pepper that I got at the farmer's market. Served it on mashed potatoes the first time and on roasted yellow potatoes the second time. Yummy!!!!!!
Thank you for another great recipe.
Cheers!
Pam
Thanks Pam! 😉 That sounds good!
Hi Cathy, I just wanted to let you know that this looks wonderful. I was wondering if this would be okay refrigerated for a few days
I think so. Nuts and beans do tend to go south faster than veggies, but just smell it and taste it before you eat it if it's been a few days. 🙂
This is the most recipes I've found on a single website that I think I can actually eat. I'd just like to thank Cathy for these amazing recipes
Thanks Fred! 😉
First vegan recipe I've whipped up in a long while, and loved it. My partner was going on about how I need to oil this and oil that, but this meal tickled her tastebuds as well as any greasy potatoes could.
Sneaky tip, I steamed the asparagus on top of the boiling potatoes and saved myself some time. 🙂 Thanks for the recipe, Cathy.
This is my absolute favorite!! (Wait...do I say that about all of your recipes? Maybe...)
Just made another batch. Second time this week. I prefer it chunky so I don’t blend.
Thanks for a great dish!!