Loaded with creamy black beans, sweet corn, and juicy tomatoes, this spicy bean salsa is the ideal Tex-Mex appetizer to serve at your next plant-based BBQ. Cumin, paprika, and chili powder—the trifecta of smoky spices—liven up this WFPB rendition of “cowboy caviar.”. Serve this chunky black bean salsa on its own, with baked tortilla chips, or over baked potatoes. To serve as a smoother dip, place all of the ingredients in a food processor and pulse five or six times so the dip is creamier but still has some texture.
For more inspiration, check out these tasty ideas:
- Summer Fruit Salsa with Melons and Jicama
- Fresh Tomato Salsa
- Blueberry Salsa
- Peach-Corn Salsa with Chili-Lime Chips
Yield: Makes 3 cups
Time: 18 minutes
- 1 cup fresh or frozen corn kernels
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- 1 cup chopped tomato
- ½ cup packed fresh cilantro, chopped
- ¼ cup finely chopped red onion
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- ½ teaspoon regular or smoked paprika
- ½ teaspoon ground cumin
- 1 clove garlic, finely chopped
Instructions
- Place corn in a fine-mesh sieve. Pour boiling water over corn; drain. Transfer corn to a medium bowl.
- Add remaining ingredients to corn. Stir to combine. Serve immediately, or cover and chill until ready to serve.
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