Bean salsa dip

I have been looking for a bean salad recipe for a couple of decades, ever since I tried the store fresh salad versions, but couldn’t find a good dressing to compliment the beans. I was introduced to this recipe by two friends at work, Jennifer and Silvio, who let me try their snack (they were eating it with scoop tortilla chips). I was instantly hooked and asked for the recipe. I have modified it a bit, as the original called for using sweetcorn, which I don’t really like in salsa, but you can essentially add any beans, corn or whatever that you fancy. It’s a great recipe to use up tins from the store cupboard for a delicious snack that will last for at least a week in the refridgerator.



1/3 cup olive oil 2 tablespoons fresh lime juice 1 tablespoon red wine vinegar 1 garlic clove, minced 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 teaspoon black pepper


15 oz can black beans, rinsed and drained 15 oz garbanzo beans (chickpeas), rinsed and drained 15 oz can kidney beans, rinsed and drained 3/4 cup red onion, very finely chopped 1/2 cup tomato, diced (I have used canned for this and find it works fine) 2 jalapeno chilis, seeded and finely chopped 1/4 cup frsh cilantro


  1. Combine the salad ingredients in a large bowl.
  2. In a separate bowl, whisk the dressing ingredients to combine.
  3. Pour dressing over salad and mix well.
  4. Store in an airtight container in the fridge.
  5. Keeps for up to one week and is best the day after making.
Bean salsa dip
Bean salsa dip


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