A super-simple bean, corn, tomato, and cilantro-filled salsa with a fresh and tasty flavor. It's a healthy and filling dish made in less than 10 minutes and full of fresh flavor!

Bean Salsa with Homemade Tortilla Chips [Vegan]





For the Salsa:

  • 1 15 oz can black beans, drained and rinsed or 1.5 cups cooked
  • 1 15 oz can garbanzo beans, drained and rinsed or 1.5 cups cooked
  • 1.5 cup frozen corn, thawed or 1, 15 oz can
  • 1 28 oz can chopped tomatoes
  • 1 cup fresh cilantro, chopped approximately 1 bunch
  • 1 lime, juiced, or 2 T lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper or to taste
  • 1/2 teaspoon salt or to taste

For the Tortilla Chips:

  • 12 6-inch corn tortilla shells


For the Salsa:

  1. Add all ingredients to a large bowl, stir to combine.
  2. Can be served immediately, though best if refrigerated, covered, for at least 8 hours.
  3. Store in an airtight container in the refrigerator for up to 5 days.

For the Tortilla Chips:

  1. Preheat oven to 300°F.
  2. Slice tortillas into 8 wedges. Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
  3. Bake for 25-30 minutes, or until starting to brown. Watch these carefully as they can burn quickly.


A perfect dish for parties, we recommend making it the night before as the flavor improves if refrigerated overnight.