1-2-3 Black Bean Salsa Dip

"This dip is as easy as uno, dos, tres! Serve with sturdy tortilla chips. We like Tostitos Gold."
photo by Sassy J photo by Sassy J
photo by Sassy J
photo by Junebug photo by Junebug
Ready In:




  • Combine all ingredients in a bowl and mix well.
  • Refrigerate for several hours to blend flavors.
  • Serve with tortilla chips.

Questions & Replies

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  1. nemokitty
    Very tasty! One substitution -- I used a cup of green salsa we had in the fridge cuz I wanted to use it up and it was still very good. Will make again (with the regular red salsa). Thank you.
  2. Sassy J
    Delicious salsa using pantry ingredients I always have on hand. Quite addictive. Very happy
  3. GodFeedsUs
    Wow! Super easy and super yummy! I've made it for a potluck tonight. I think it will definitely go over well. I didn't feel like going to the grocery store to buy something for tonight and I had all the ingredients needed...even the green chilis...how cool is that???
  4. ratherbeswimmin
    Super way to umph up jarred salsa. The ingredients come together well and I loved the added cumin flavor. Makes a great snack and even a filling lunch. Thanks, Ginny Sue.
  5. HPsauce
    Awesome! I couldn't get my hands on any chilies, so I added some cayenne pepper for a kick, and then squeezed half a lime into it. So good!


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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