Honey Lime Bean Salsa

A white bowl of bean salsa with a lime wedge at the side.

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.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword bean salsa, honey lime bean salsa

Prep Time 25

Optional Chill Time 2

Total Time 2 25

Servings

Calories 288kcal

Author Jessica - Together as Family

Equipment

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

Tip : This recipe is very adaptable to your preferences; add dried seasonings such as garlic powder, onion powder, cayenne red pepper, chili powder, etc. You can also double the dressing recipe (or .5x it) if you prefer a saucier salsa.

Spice Level : Take out the seeds and white membrane pieces inside the jalapeño for very light spice level (my kids eat this no problem), if you prefer more spice then leave the seeds and membrane part in. You can also use 2 jalapeños or a spicier pepper for more heat.

Serving : Our preferred way to eat this bean salsa is with tortilla chips and Fritos Scoops chips. You can also serve it as a side dish, salad, eat it with a spoon, make nachos with it, quesadillas, taco or burrito filling, burrito bowl topping, or use it as a topping for grilled chicken or fish.

Nutrition