Go Back
+ servings

Spicy Black Bean and Corn Salsa

This Spicy Black Bean and Corn Salsa is perfect with chips and also works wonderfully over tacos!
5 from 11 votes
Print Pin
Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6
Calories: 133kcal
Author: Vicky


  • 1 can corn
  • 1 can black beans rinsed
  • 1 can RoTel diced tomatoes and chiles
  • ½ small onion chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon chipotle peppers
  • ½ teaspoon ground cumin
  • 2 chopped chives optional
  • lime juice optional


  • If you're going to use the chives, roast them up on the stove on a hot plate. Once done, remove, let cool and set aside.
  • Next, drain corn and saute it up on the stove for a short time. All you're going for here is to give it a little bit of char.
  • Then, add cooked corn, black beans, chopped onion, and RoTel to a bowl.
  • Once done, add in minced garlic, chipotle peppers, and ground cumin.
  • Stir gently and get those flavors combined.
  • Chop up cooked chives and add as a topping and sprinkle with some lime juice for flavor.
  • Serve with chips or crackers and enjoy!



Calories: 133kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 394mg | Potassium: 409mg | Fiber: 6g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg
Try this Recipe! Pin it for Later.Mention @vickycat or tag #messforless!