Can I use canned corn instead of frozen for the salsa?

Yes, the recipe notes you can use one 15 oz can of corn if frozen corn is not available, just ensure it's drained before adding to the salsa.

How do I ensure my homemade tortilla chips get crispy?

To achieve crispy chips, slice the corn tortillas into 8 wedges and arrange them on baking sheets without overlapping. Bake at 300 degreesF for 25-30 minutes, watching carefully until they start to brown and crisp.

How long can I store the bean salsa?

The bean salsa can be stored in an airtight container in the refrigerator for up to 5 days, maintaining its fresh flavors and texture.

Can I add other vegetables to the bean salsa?

While the recipe provides a balanced flavor profile, you could experiment with finely diced red onion, bell peppers, or jalapenos for extra crunch and a touch of heat if desired.

What if I don't want to make homemade tortilla chips?

You can certainly serve the bean salsa with store-bought tortilla chips, but baking your own offers a fresh, oil-free alternative that perfectly complements the salsa.

2.6K Views 3 years ago

Bean Salsa with Homemade Tortilla Chips
[Vegan]

Name: Bean Salsa with Homemade Tortilla Chips [Vegan]
Cook time: 30 min
Yield: 12
Ingredients: 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 tablespoons lime juice; 1 teaspoon cumin; 1/2 teaspoon ground black pepper, to taste; 1/2 teaspoon salt or to taste; For the Tortilla Chips:; 12 6-inch corn tortilla shells

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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A vibrant bowl of bean salsa, rich with black beans, garbanzo beans, corn, and tomatoes, garnished with fresh cilantro, served alongside a platter of golden, crispy homemade corn tortilla chips.

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Bean Salsa with Homemade Tortilla Chips [Vegan]

Dairy Free

Vegan

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!

Ingredients You Need for 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 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt or to taste

For the Tortilla Chips:

12 6-inch corn tortilla shells

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How to Prepare Bean Salsa with Homemade Tortilla Chips [Vegan]

For the Salsa:

Add all ingredients to a large bowl, and stir to combine.
Store in an airtight container in the refrigerator for up to 5 days.

For the Tortilla Chips:

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

Notes

A perfect dish for parties, we recommend making it the night before as the flavor improves if refrigerated overnight. The bean salsa can be served immediately, though best if refrigerated, covered, for at least 8 hours.