10 Minutes Cooking > Quick Appetizers > Quick Bites > Tortilla chips with salsa

Zesty Black Bean Salsa for Snacking

A quick and flavorful black bean salsa, perfect for dipping with tortilla chips or topping your favorite dishes. Ready in just 10 minutes!

Prep Time
10 minutes
Cook Time
0 minutes
Servings
6
Ingredients
  • 1 can (15 ounces), rinsed and drained Canned Black Beans
  • 1/2 cup, canned or frozen (thawed) Corn
  • 1/2 medium, diced Red Bell Pepper
  • 1/4 small, finely chopped Red Onion
  • 1/2 small, seeded and minced (optional) Jalapeño Pepper
  • 2 tablespoons, chopped Cilantro
  • 2 tablespoons Lime Juice
  • 1/2 teaspoon Cumin
  • to taste Salt
  • 1 bag Tortilla Chips

Prepare the Ingredients

Rinse and drain the canned black beans thoroughly. Dice the red bell pepper and red onion into small, even pieces. If using jalapeño, seed and mince it carefully. Chop the cilantro.

Combine and Season

In a medium bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño (if using), and cilantro. Pour the lime juice over the mixture. Add the cumin and salt to taste. Gently stir everything together to ensure the ingredients are well combined.

Taste and Adjust

Give the salsa a taste and adjust the seasonings as needed. Add more lime juice for extra tang or more cumin for a deeper flavor. If it needs more heat add a pinch of cayenne pepper.

Serve and Enjoy

Serve the black bean salsa immediately with your favorite tortilla chips. This salsa can also be used as a topping for grilled chicken, fish, or tacos. For best flavor, allow the salsa to sit for at least 15 minutes before serving to allow the flavors to meld together.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and will vary based on specific ingredients and portion sizes.

Calories: Approximately 120-150 kcal
Carbohydrates: 20-25g
Protein: 5-7g
Fat: 2-4g
Fiber: 5-7g

Other Considerations for Nutrition

Black beans are a good source of protein and fiber. For a low-sodium option, use low-sodium canned black beans and reduce the amount of added salt. Consider the fat content of the tortilla chips used for dipping.

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FAQ

  • Can I use fresh corn on the cob?

    Yes, you can use fresh corn. Cook the corn until tender, then cut the kernels off the cob. About 1/2 cup of corn kernels is needed for this recipe.
  • How long will the salsa last in the refrigerator?

    The black bean salsa will last for up to 3-4 days in the refrigerator in an airtight container. The flavors will continue to develop over time.
  • Can I add avocado to this salsa?

    Yes, adding diced avocado will make the salsa creamier and richer. Add the avocado just before serving to prevent it from browning.