Spicy Black Bean Salsa

Spicy Black Bean Salsa

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.

Above: Spicy Black Bean Salsa. 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.


  • 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)
Read the whole recipe on Straight Up Food