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Honey Lime Bean Salsa


Bean Salsa

  • 6 roma tomatoes seeded and diced small
  • 1 jalapeno seeded and diced
  • 1 small sweet onion finely diced
  • 1 red pepper diced
  • 2 avocados diced
  • 1 can (15 oz) navy beans (drained and rinsed)
  • 1 can (15 oz) pinto beans (drained and rinsed)
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 bag (16 oz) frozen gold n' white corn thawed

Honey Lime Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper


  • Combine all the bean salsa ingredients into a large mixing bowl. Mix together with a wooden spoon.
  • In small bowl mix together, with a wire whisk, the olive oil, honey, lime juice, salt and pepper. Pour over the bean salsa in the large bowl and mix all together.
  • Eat right away with chips, or a spoon, or keep in fridge. Liquid will pool in the bottom of the bowl the longer it is in the fridge. Just mix together before serving.


Jalapeño : Use as much or as little of the jalapeño as you prefer. I use half of a jalapeño when I make this. If you want it spicy then be sure and leave the seeds in and the white membrane part of the jalapeño. If you want the dip to be mild then take out the seeds and white membrane part when cutting the jalapeño. 
Sweet Onion : If the onion is really big then just use half. Or if you love onion then use it all!