Black Bean Salsa with Tortilla Chips

Refreshing bean salsa to serve with homemade tortilla chips. Make the tortilla chips after preparing the salsa and serve them warm.


  • 1 15 oz. can black beans, drained and rinsed
  • 1 c chopped Roma tomatoes (about 4 Roma tomatoes)
  • 2 poblano chiles, roasted, seeded and diced
  • 1 c fresh roasted or frozen whole kernel corn
  • c finely chopped red onion
  • c finely chopped fresh cilantro
  • 1 T freshly squeezed lime juice
  • 1 t cumin
  • 4 corn tortillas, each tortilla cut into 6 wedges
  • 1 t oil
  • t sea salt, divided
  • t black pepper


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, toss together beans, tomatoes, roasted poblanos, corn, onion, cilantro, lime juice and cumin. Season with ¼ teaspoon salt and black pepper. Cover and refrigerate for 30 minutes to allow flavors to set.
  3. Brush a small amount of oil on a baking sheet; arrange tortilla wedges in a single layer. Brush oil on tortillas. Sprinkle the remaining sea salt. Bake for about 10 minutes until crispy.
  4. Serve black bean salsa with warm tortilla chips.
  5. Note: To roast poblano chiles, place over your gas stove on medium heat or on a baking sheet under a broiler and roast chiles until they are blackened. Remove from heat, place in a plastic bag to sweat. After they are cooled off, remove seeds and skin and use in your recipe.
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