Spicy Black Bean Salsa
Prep time: 
Total time: 
Serves: makes about 3 cups
  • 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)
  1. 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.
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.
Nutrition Information
Serving size: ⅙ recipe (1/2 cup) Calories: 93 Fat: 0.7g Saturated fat: 0.1g Carbohydrates: 18.7g Sugar: 2.0g Sodium: 16mg Fiber: 5.8g Protein: 4.8g Cholesterol: 0
Recipe by Straight Up Food at https://www.straightupfood.com/blog/2016/04/03/spicy-black-bean-salsa/