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Speedy Bean Salsa (Island Caviar)

Speedy Bean Salsa (Island Caviar)

From Chef Oonagh Williams of Royal Temptations Catering

Bean salsa dip with gluten-free tortilla chips

The inspiration for this recipe came from an ad for Tostitos. I altered the recipe considerably since I prefer to “dump” complete containers of beans, corn, salsa etc. rather than measuring out smaller quantities. This salsa has a nice bite to it, no runny nose and tingling lips – at least that’s what we think with the ingredients we use.


  • 1 jar (15oz, 430 g) of medium heat salsa
  • 1 can (15oz, 430 g) black beans, drained, rinsed well and drained again.
  • 1 x 11 oz (311g) can of corn, drained
  • 2 Tbsp. (30 ml) hot pepper jelly (Note: It must be hot pepper jelly, as sweet pepper jelly has no heat, just sweetness. I find that hot pepper jelly gives a mellow heat with a touch of sweetness.)
  • Zest and juice of ½ lime
  • 1 Tbsp. (15ml) chopped fresh parsley
  • 1 Tbsp. (15ml) chopped fresh cilantro (optional)
  • Half a bunch of green onions – use green part only

Note: No extra salt should be added.


1. Melt pepper jelly in 6-8 cup (roughly 2+1/2 to 3 pt, or 1.5 to 2 liters) microwave-safe bowl in microwave, stir in lime juice and rest of ingredients.

2. Cover and refrigerate for about 1 hour to allow flavors to blend, and serve in a bowl with chips.

Tips and Alternatives:

I like to use black beans for the color difference, but choose whichever bean you prefer.

If you want the salsa to be thicker, add 1/4 tsp. (1g) xanthan gum and stir in well. Add more if you like it thicker, but do give it time to thicken before adding more.

You can do more with this recipe than just serve it with chips. I like to put in cubes of mozzarella or Mexican cheese. You can also add cubes of avocado, ham or pepperoni. Cubes of fresh mango or pineapple are also amazing.

To serve this as a main course, add leftover cooked chicken or BBQ meats and serve over rice, hot or cold.

This recipe keeps well in the fridge for several days. It can also be added to a chili or other cooked dish as an ingredient.

We also like to put gluten-free tortilla chips on a flat plate, sprinkle with Mexican cheese and microwave or oven heat until the cheese is melted. You can top this salsa with cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado, guacamole, or sour cream. Use your imagination! It’s great for a special appetizer and easy for a meal if you have a variety of stuff sitting in the fridge.

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