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Honey Lime Bean Salsa is a crowd-pleasing party appetizer that can be served as a dip or side dish. Each delicious bite is loaded with a fresh bean salsa – 3 different kinds of beans, sweet corn, bell pepper, tomatoes and jalapeño – covered in a sweet honey lime dressing. My family loves this bean salsa served with tortilla chips or Fritos Scoops.
Honey + lime is one of my very favorite combos. If you love it too, be sure and try Honey Lime Chicken Taquitos and these amazing Honey Lime Salsa Verde Ranch Chicken Tacos.
Honey Lime Black Bean Salsa Recipe
This delicious version of bean salsa is loaded with fresh ingredient, convenient canned beans, and drizzle in a simple olive oil, honey, and fresh lime juice dressing.
I love serving it as a dip alongside some favorite dipping options; tortilla chips, Doritos, Fritos Scoops, Hint of Lime tortilla chips, Siete tortilla chips, or anything you like. You can also just dig in with a spoon too!
Simple Ingredients Needed
Bean Salsa Ingredients
- Roma Tomatoes : Take the seeds out of the tomatoes and then dice them small. The juices and seeds will make the bean salsa too watery.
- Jalapeño Peppers : Leave the seeds for some heat or remove the seeds and the white membrane for a very slightly mild spice. I take out the seeds and white membrane piece and my kids eat this no problem. You can use half of the jalapeño, a whole one, or use two for more heat.
- Sweet Onion
- Red Bell Pepper
- Avocados
- Navy Beans
- Pinto Beans
- Black Beans
- Frozen Gold n’ White Corn : Make sure the corn is thawed before using it in the recipe. Leave it in the fridge overnight, out at room temperature for up to 2 hours, or thaw in the microwave (do not let it get too warm!). Drain any excess liquid from the corn once it’s thawed.
Honey Lime Dressing Ingredients
- Extra-Virgin Olive Oil : I prefer the ‘extra light tasting’ extra-virgin olive oil. Regular olive oil can be used but it does have a much stronger flavor, which some prefer, so either one works.
- Honey
- Fresh Lime Juice : The recipe calls for 2 tablespoons lime juice; which is about 2 limes.
- Kosher Salt
- Black Pepper
How To Make Honey Lime Bean Salsa (Printable Recipe Card)
In a large bowl, or a serving bowl, combine all the bean salsa ingredients and mix together until well combined.
In a smaller bowl, whisk together the olive oil, honey, lime juice, kosher salt, and pepper. Pour the dressing over top the bean salsa and mix thoroughly.
The bean salsa can be eaten and served right away OR refrigerate it for a few hours for a chilled salsa. I prefer it chilled so I like to refrigerate the salsa for 1-2 hours. The avocados won’t brown super quickly because of the fresh lime juice. Liquid will pool up in the bottom of the bowl so be sure and give it a good mix before eating and serving.
How To Store Leftovers
Keep leftovers stored in the refrigerator, covered, for up to 2-3 days. The bean salsa is best eaten within 24-48 hours of making it. Overtime the avocado will begin to brown (although the lime juice holds it off for awhile) so the look of the salsa may be unpleasant.
What Are Some Substitutions I Can Make?
- Roma Tomatoes : Any small tomato can be used such as plum tomatoes, grape tomatoes, tomatoes on the vine, or cherry tomatoes. Regardless of the tomato used, make sure to take the seeds out and chop small or halve it (depending on the size of the tomato used you may need to quarter it).
- Jalapeño : Use chopped fresh cilantro or a different spicy pepper in place of the jalapeno peppers.
- Sweet Onion : Use a yellow onion, red onion, white onion, or green onion.
- Red Bell Pepper : Any color of bell pepper will work just fine; green bell pepper, orange bell pepper, or yellow bell pepper.
- Canned Beans : The honey lime bean salsa calls for 3 different cans of beans; I have found that the 3 listed in the recipe taste the best and work the best because they’re smaller in size, however, you can substitute the beans listed with any canned bean you prefer.
- Frozen Gold n’ White : Use canned corn (any variety), fresh corn, grilled, fresh corn, or frozen yellow corn or frozen white corn.
Serving Suggestions For Bean Salsa
There are so many ways to enjoy this honey lime bean salsa! Here are some ideas to get you started.
- Favorite Tortilla Chips : This is how my family loves to eat it! Use tortilla chips, scoops, or even Doritos.
- Burrito Bowls : Make some burrito bowls – try my Turkey Taco Burrito Bowls or Slow Cooker Southwest Chicken Burrito Bowls – and use the bean salsa as a topping.
- Nachos : This makes for the perfect nacho topping.
- Side Dish : This makes an excellent side dish to Mexican inspired dinners like this Sheet Pan Cilantro Lime Chicken, Taco Ring, or Creamy Ground Beef Flautas.
- A Salad : Eat it with a spoon for a healthy salad option at a picnic, gathering, or potluck.
- Topping For Protein : The bean salsa is an excellent topping for grilled chicken or grilled/baked fish.
More Salsa Recipes To Try
- Corn Salsa
- Cucumber Salsa
- Salsa Verde Guacamole
- Homemade Salsa
- 10-Minute Blender Salsa
- Easy Crockpot Salsa Chicken
- Salsa Chicken Baked Flautas
Honey Lime Bean Salsa
Ingredients
Bean Salsa
- 6 roma tomatoes seeded and diced small
- 2 avocados diced
- 1 red bell pepper finely diced
- 1 sweet onion finely diced
- 1 bag (16 oz) frozen gold n' white corn completely thawed
- 1 can (15 oz) navy beans drained & rinsed
- 1 can (15 oz) pinto beans drained & rinsed
- 1 can (15 oz) black beans drained & rinsed
Honey Lime Dressing
- 2 tablespoons olive oil (I use extra-virgin 'light tasting' olive oil)
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, or a serving bowl, combine all the bean salsa ingredients and mix together until well combined.6 roma tomatoes, 2 avocados, 1 red bell pepper, 1 sweet onion, 1 bag (16 oz) frozen gold n' white corn, 1 can (15 oz) navy beans, 1 can (15 oz) pinto beans, 1 can (15 oz) black beans
- In a smaller bowl, whisk together the olive oil, honey, lime juice, kosher salt, and pepper. Pour the dressing over top the bean salsa and mix thoroughly.2 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons freshly squeezed lime juice, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- The bean salsa can be eaten and served right away OR refrigerate it for a few hours for a chilled salsa.*I prefer it chilled so I like to refrigerate the salsa for 1-2 hours. The avocados won't brown super quickly because of the fresh lime juice. Liquid will pool up in the bottom of the bowl so be sure and give it a good mix before eating and serving.
Notes
Nutrition
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