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Spicy Black Bean Salsa Without Corn

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This quick and easy black bean salsa (no corn!) has protein-packed black beans, spicy jalapenos, and fresh veggies for a tasty Mexican-inspired appetizer. With just 20 minutes of prep and cook time, you can make this chunky, smoky salsa perfect for dipping tortilla chips. Thanks to its vegan and gluten-free ingredients, this homemade salsa is the perfect appetizer to make for a crowd with diverse dietary needs.

Black bean salsa without corn

As someone who loves bold, flavorful foods, this salsa really hits the spot for me. The combination of smoky cumin and paprika paired with fresh cilantro and lime is a match made in heaven! The mild, lingering heat from the jalapenos is just enough to add a kick without overpowering all the other delicious flavors.

I’m also a huge fan of any recipe that is ready in 20 minutes or less, and the short prep time on this salsa means I can throw it together right before a party in no time at all. Since the salsa is both vegan and gluten-free, I can serve it to all my friends regardless of dietary restrictions.

Whether paired with your favorite tortilla chips for a game day appetizer or dolloped on burrito bowls, this salsa is a total crowd pleaser that is sure to disappear fast, and the fresh ingredients mean you can feel good about enjoying this easy recipe.

Tip: If you love the taste of smoky black beans, try this healthy tortilla soup or this easy black bean soup.

Recipe Highlights

Black bean salsa without corn
  • This salsa comes together in just 20 minutes, meaning you can easily whip it up for a weeknight appetizer or impromptu gathering with friends.
  • The combination of spices like cumin and oregano with lime, cilantro, and jalapeno provides tons of bright, bold Mexican flavor in each bite.
  • Packed with protein-rich black beans, this hearty salsa will keep you satisfied and full for hours.
  • Vegan and gluten-free ingredients make this versatile salsa perfect for serving a crowd with diverse dietary needs.

Ingredients Needed for this Black Bean Salsa with No Corn

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Black beans – I use canned or cooked dried black beans for their protein content and to provide a hearty texture to the salsa.
  • Jalapenos – Jalapenos add a nice kick of heat that I love. You can use less or remove the seeds and ribs if you want a milder salsa.
  • Garlic – I always include fresh garlic cloves in any salsa recipe for an aromatic flavor. 
  • Red onion – Diced red onion gives the delicious black bean salsa a bit of crunch and bite.
  • Tomatoes – I prefer to use ripe, fresh tomatoes for the juiciness they add. Firm roma tomatoes, plum tomatoes, or cherry tomatoes are perfect!
  • Cilantro – Fresh cilantro is essential for that signature Mexican flavor.
  • Lime – I like to use fresh lime juice to provide acidity to this easy black bean salsa recipe.
  • Oil – Any neutral flavored oil will work. I love using avocado oil, but you can use vegetable oil, canola oil, or light olive oil as well. 
  • Cumin – Ground cumin is my favorite spice for adding an earthy, warm flavor.
  • Smoked paprika – Smoked paprika adds a nice smokiness, but regular paprika works too.
  • Oregano – Dried oregano balances out the other spices.
  • Salt – A fine sea salt brings all the flavors together and makes them pop.


I love this easy salsa exactly as it is, but there are tons of ways you can customize it to make it your own. Here are some ideas that would taste great:

  • Green chiles – A can of diced green chiles would add a bit more Mexican flair. 
  • Green onions – If you prefer a more mild onion flavor, substitute the red onions for sliced green onions. 
  • Red bell pepper – This is an excellent way to add some crunch to your salsa. 
  • Sweet corn- Of course, this is a corn-free black bean salsa, but if you want to add it, go ahead and throw in some fresh corn!
  • Red wine vinegar or apple cider vinegar – Just a dash of vinegar will really brighten up the flavors!
  • Black-eyed peas – You can add these to make it more like Cowboy Caviar!
  • Chipotle peppers – A finely chopped chipotle pepper in adobo sauce will add spice and smoky flavor to the salsa. 

How to make this black bean salsa without corn

Black bean salsa without corn

First, drain and rinse the black beans well. Next, slice the jalapenos in half lengthwise and remove the seeds and ribs if a milder heat is desired. Lightly crush the garlic cloves. Dice the red onion and tomatoes. Chop the cilantro leaves. Set all the prepared ingredients aside.

In a heavy skillet, heat the oil over medium-high heat. Add the jalapeno halves and garlic cloves and sear for 1-2 minutes per side until softened and browned. Remove from heat and chop finely.

Return the skillet to medium heat and add the cooked beans, chopped garlic, jalapenos, cumin, paprika and oregano. Cook for 5 minutes, stirring regularly until heated through.

Next, add the diced onions and tomatoes and cook for 1 minute more. Remove from heat.

Finally, stir in the salt, cilantro, and lime juice to taste. The salsa can be served warm with tortilla chips or chilled for later use as a topping.


This flavorful salsa can be stored in an airtight container in the refrigerator for up to 5 days. The fresh lime juice helps keep it from spoiling quickly. I like to press plastic wrap directly on the surface before sealing the container to prevent discoloration. The salsa tastes equally delicious chilled or at room temperature.

For longer storage, the salsa freezes well for 2-3 months. Let it cool completely before transferring to a freezer-safe container, leaving 1⁄2 inch of expansion space. Make sure to label it with the date before freezing. Thaw in the refrigerator overnight before using. The texture may be slightly softer after thawing, but it will still taste great!

Recipe Tips & FAQs

Black bean salsa without corn
  • If you are using canned black beans, be sure to drain and rinse the canned beans well to remove excess sodium and liquid. This helps the salsa avoid being watery.
  • When prepping the jalapenos, use a glove on the hand that will touch the interior seeds and ribs. This prevents skin irritation. If you aren’t a fan of spicy things, you can control the spice level by adding less jalapeno or eliminating the seeds and ribs.
  • To preserve the bright color, I try to minimize exposure to air when storing. Any leftovers should be refrigerated within 2 hours of making the salsa. The bean and vegetable mixture holds up nicely for later snacking and meals. I love scooping up a spoonful to add quick flavor to wraps, tacos, bowls and more throughout the week.

What type of tomato works best?

Roma, cherry, and grape tomatoes hold up nicely when diced. Avoid larger, juicier varieties that may make the salsa watery.

Should black bean salsa be served warm or cold?

The salsa tastes great warm, room temp, or chilled. Served warm, it is more like a black bean dip and makes a perfect side dish. Served cold like a traditional salsa or a black bean salad, it makes a great healthy appetizer or snack. 

What type of tortilla chips work best?

Any style of tortilla chip will pair nicely! Corn, flour, blue corn, etc. Pick your favorite!

Looking for more dip recipes?

Spicy Black Bean Salsa Without Corn

black bean salsa
This black bean salsa is smoky and spicy without any corn added.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 1 pint


  • 1 ¾ cup black beans cooked & drained
  • 2 large jalapeno pepper optional
  • 3 cloves garlic
  • ½ red onion diced
  • 2 tomatoes washed and diced
  • ½ cup cilantro leaves washed, dried & chopped
  • 1 lime juiced
  • 2 Tbsp. neutral oil
  • ¾ tsp ground cumin
  • ¾ tsp smoked paprika
  • ½ tsp dried oregano
  • ¾ tsp sea salt


  • Cut the top off the jalapenos, slice in half and remove the seeds and ribs. Crush and peel the garlic.
  • Dice the red onion finely. Chop the tomato and cilantro. Set aside.
  • Heat the oil in a heavy skillet over medium high heat.
  • Sear the halved jalapeno peppers and garlic cloves in a pan for 1-2 minutes, or until they turn brown and soften. Remove from pan and chop finely.
    Pepper and garlic searing
  • Return the skillet and oil to medium heat. Add the beans, cumin, paprika, oregano as well as the seared jalapeno and garlic.
  • Cook for 5 minutes until heated through, stirring regularly.
  • Add the diced onion and tomato. Cook for 1 additional minute.
  • Remove from the heat, stir in the salt, cilantro, and lime juice to taste.
  • Serve warm with tortilla chips or on top of burrito bowls.

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