Prep Time:
15
Cook Time:
Total Time:
15
This Smoky Bean Salsa is a fresh, scoopable dip made with cooked High Plains Pinto Beans and Black Beans, fire-roasted tomatoes, roasted corn, red onion, lime, cilantro, and warm smoky spices. Serve it with tortilla chips, spoon it over tacos, or use it as a flavorful topping for bowls and salads.
Ingredients:
1¼ cups cooked High Plains Pinto Beans
1¼ cups cooked High Plains Black Beans
1 cup fire-roasted tomatoes, drained if very juicy
¾ cup roasted corn kernels, thawed if frozen
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced, optional
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
2 tablespoons chopped cilantro
Tortilla chips, for serving
How-To:
Add cooked pinto beans, cooked black beans, fire-roasted tomatoes, roasted corn, red onion, jalapeño if using, and cilantro to a medium bowl.
In a small bowl, whisk together lime juice, olive oil, smoked paprika, cumin, salt, and black pepper.
Pour the dressing over the bean mixture.
Gently toss until everything is evenly coated.
Taste and adjust seasoning with more salt, lime juice, or smoked paprika as needed.
Let the salsa rest for 10–15 minutes if time allows so the flavors can come together.
Serve with tortilla chips, or spoon over tacos, bowls, salads, or grilled proteins.
