Description
A fresh and zesty black bean salsa recipe made in under 15 minutes! Packed with bold Mexican-inspired flavors, this easy vegan and gluten-free dip is perfect for parties, BBQs, or a quick healthy snack with tortilla chips.
Ingredients
- 1 (14-ounce) can black beans, drained (1 ½ cups cooked black beans)
- 1 cup corn, fresh, frozen, or canned
- 1 cup tomatoes, diced (cherry, grape, roma, or heirloom) or sub red bell pepper
- ¼ cup red onion, finely diced (or sub green onion)
- ¼ cup cilantro, chopped and packed
- 1 tablespoon jalapeño, finely diced (optional)
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼–½ teaspoon ground chipotle (or sub chili powder)
- 1 tablespoon olive oil
- 1 teaspoon lime zest
- 2–3 tablespoons lime juice
- Optional: 1 avocado, diced
- Tortilla chips, for serving
Instructions
1. Rinse and drain black beans and place them in a medium mixing bowl.
2. Add corn, tomatoes, onion, cilantro, and jalapeño, and mix gently.
3. Add salt, cumin, smoked paprika, garlic powder, and chipotle powder.
4. Stir in olive oil, lime zest, and lime juice until evenly combined.
5. If using avocado, fold it in gently right before serving.
6. Taste and adjust salt and lime juice as needed.
7. Serve in a medium bowl with tortilla chips and enjoy!
Notes
For best flavor, use fresh lime juice and ripe tomatoes.
If limes are underripe, add a small pinch of sugar to balance tartness.
Chill for 30 minutes to let flavors blend.
Store in an airtight container in the fridge for up to 4 days.
Add avocado only before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup
- Calories: 87
- Sugar: 2.1
- Sodium: 499.2
- Fat: 2.2
- Saturated Fat: 0.4
- Unsaturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4.5
- Protein: 4.1
- Cholesterol: 0