Making salsa from canned beans is super easy and quick, and this Spicy Black Bean Salsa is chunky, colorful, tasty, and has just the right amount of spice. It’s perfect on tacos, scooping up with chips, or whenever you need to add a blast of flavor to any dish!

Spicy Black Bean Salsa with lime

Turn Taco Tuesdays, or any day of the week, into a flavorful one with this easy Spicy Black Bean Salsa. Canned black beans make the best salsa because they’re already perfectly cooked. There’s hardly any prep time involved in making this dish, but the longer you let it sit, the more the flavors will blend and intensify.

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Spicy Black Bean Salsa

Rotel diced tomatoes with green chilies is my secret to making this amazing salsa. There’s so much flavor in each can of tomatoes, and it’s already perfectly spiced. For this recipe, you’ll drain the can of Rotel tomatoes, then mix and go. It’s just that easy!

Read more: Spicy Black Bean Salsa
bowl of Black Bean Salsa with chips

This black bean dip is also easy to customize to add more spice or more flavors, so be sure to see all my suggestions below.

Ready for a flavorful salsa and dip that’s ready in minutes? Grab your ingredients and make this Spicy Black Bean Salsa today.

a bite of Spicy Black Bean Salsa dip

Why I love this recipe

  • It’s literally ready in minutes. This is a no-cook salsa; you just need a few pantry staples and some fresh herbs, and you’re all set!
  • You can customize the spice level. Use spicy Rotel tomatoes for a bit more kick, or stick with the mild version. See my other suggestions below.
  • You can make this salsa ahead of time. In fact, I suggest making it about 30 minutes in advance of eating so that the flavors have time to blend.
ingredients for Spicy Black Bean Salsa

Gather these ingredients

  • Canned black beans – 1 15-ounce can, drained and rinsed.
  • Rotel Original – If you don’t like it spicy, choose the mild version of Rotel diced tomatoes and green chilis. Drain the can.
  • Corn niblets – Thawed from frozen or from canned and drained.
  • Red onion – Finely chopped.
  • Cilantro – Finely chopped.
  • Lime juice – From a fresh lime.
  • Cumin powder
chopped ingredients for black beans salsas

How to make the best Spicy Black Bean Salsa

  1. Drain the black beans and rinse them; drain the Rotel tomatoes.
  2. Add the drained black beans and Rotel tomatoes to a large bowl, add the thawed or drained corn niblets, diced red onion, chopped cilantro, lime juice and ground cumin.
  3. Stir to combine, season with tortilla chips or with your favorite Tex-Mex or Mexican dishes.
  4. Refrigerate for about 30 minutes before serving for the best flavor. Enjoy!
how to make Spicy Black Bean Salsa

Tips & substitutions

  • If you’re serving your salsa with chips, taste the salsa on a chip before adding salt because the chips are salty. This way, you’ll have a better idea of how much seasoning to add. You don’t want your chips and dip to be too salty!
  • Want it spicier? Add in a diced jalapeno or serrano chili. 
  • This recipe is super easy to double or even triple to feed a crowd.
chip bite of salsa

Serving suggestions

I love this Spicy Black Bean Salsa, and it’s vegan so everyone can enjoy it. It’s perfect on top of tacos or on a taco salad board, but it’s also great on it’s own with a bowl of crispy tortilla chips. I’ve served it on top of grilled fish, and it’s a tasty side to carnitas. This dip is so versatile!

Spicy Black Bean Salsa with corn and Rotel


Store any leftovers in an airtight container in the fridge for 3-4 days. 

Check out these awesome black bean recipes while you’re here

Spicy Black Bean Salsa with lime
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Spicy Black Bean Salsa

With just the right amount of spice, this Spicy Black Bean Salsa is a great topping for tacos or burritos, but it’s also fabulous with chips!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8
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  • 1 15 oz can Black Beans, drained and rinsed
  • 1 10 oz can Ro*Tel Original Diced Tomatoes
  • 1 10 oz Green Chilies, drained
  • ½ cup whole kernel corn, frozen or canned (I used a Corn Chile salsa)
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ¼ tsp. ground cumin


  • Drain the black beans and rinse them; drain the Rotel tomatoes.
  • Stir together all ingredients.
  • Cover and refrigerate for 30 minutes to allow flavors to blend.
  • Serve with tortilla chips or as a Mexican dish topping.
Cuisine: Latin
Course: Appetizer
Calories: 10kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 17mg, Potassium: 26mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 0.1mg
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Spicy Black Bean Salsa recipe