Easy Black Bean and Corn Salsa Dip
Black bean and corn salsa dip is an easy appetizer or addition to any meal. With its bright flavors and textures, it is perfect for topping any Mexican-inspired fare like tacos or quesadillas and is delicious with your favorite tortilla chips.
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
If you are even considering tacos, then you need to add this black bean and corn salsa dip to the menu.
It’s fast, easy, and it pretty much compliments any Mexican-inspired meal you plan to have.
Or you can just serve it on its own as an easy homemade dip for your homemade tortilla chips.
No matter how you slice it, our dip is a must.
And calling it dip is really underselling it.
I spoon it on fried eggs, put it on top of cooked rice or quinoa with a sliced avocado for a vegetarian burrito bowl situation, and serve it over greens (also with a sliced avocado) for salads.
Plus, you can make a huge batch of black bean and corn salsa and keep it in your fridge and eat it for days.
Love that journey for me- and you!
Ingredients and Kitchen Supplies
Here’s what you use for black bean and corn salsa dip:
- Black Beans – We use one can of black beans, drained and rinsed.
- Sweet Corn – You can use whatever corn you like, but we find it easiest to thaw frozen corn and use that. Fresh, cooked corn can also work if you like, though it is a bit more work. Cook the corn in the shuck for the tastiest corn you have ever had and then scrap it off for the absolute best tasting salsa dip.
- Tomatoes – We used roma or plum tomatoes because they have a good meat level and are not super juicy, so the salsa dip does not get too runny.
- Red Onion – You can use other types of onions, but red onions really add some nice flavor.
- Bell Pepper – You can use red, yellow, orange, or green for the dip.
- Jalapeno – For less heat, you can remove the seeds and white parts or omit the jalapeno altogether.
- Lime Juice – For best flavor, use freshly squeezed limes.
- Seasonings – A little salt and pepper to taste and some fresh cilantro.
You do not need any fancy equipment for the black bean and corn salsa dip.
In fact, you really should avoid using a food processor since it will pulvarize the tomatoes.
You don’t want a sauce.
You want a salsa.
That is all we have to say about that.
How to Make Black Bean and Corn Salsa Dip
1. Prepare your veggies.
Wash and dry the tomatoes and peppers.
If using frozen corn, thaw and drain excess water off the corn.
Drain the beans and rinse them.
Chop the tomatoes, peppers, and onion into small pieces.
Finally, chop the cilantro into small pieces using a knife or scissors.
Add all the cut veggies to a large mixing bowl.
2. Mix the salsa dip.
Squeeze the juice out of the limes directly on top and add in the salt and pepper.
Using tongs or a spoon, thoroughly mix the salsa dip together until well-combined.
Serve with tortilla chips, quasadillas, or other dippers or add to your favorite Mexican-inspired meal.
Serving
Black bean and corn salsa dip works compliments our homemade tortilla chips.
I also love it on top of quinoa and rice.
You can also top nachos, quasadillas, or really any Mexican-inspired meal like these favorites:
Storing
Black bean and corn salsa dip stays fresh in the fridge for up to 5 days.
Overtime, the veggies will release more moisture, so you will notice the container filling up with water after a day or so.
You might also notice the tomatoes’ texture start to change the longer it sits.
For the love of all things tasty, please do not freeze the salsa dip.
Just. Don’t.
Tips and Tricks
- Add in fresh garlic for additional flavor and earthy heat. Just add a little bit at a time so you do not overwhelm the other flavors.
- You can increase heat by adding garlic, more jalapeno, or other spicy peppers. You can also make it mild by omitting jalapenos altogether.
- Hand chop your veggies or just rough chop them in a food processor by pulsing them together two or three times. Don’t set it to low or high to consistently process or you will turn them into sauce, and that is not the goal here.
- Meatier tomatoes work best, so roma or plum are good options. You can also use beefsteak or any variety with not a lot of juice.
- This is one of those dishes that gets better as it sits. Yes, it’s great when you first make it and you don’t have to let it sit but the next day? Oh yes!
Other Salsa Recipes
Looking for other fresh salsa dip recipes? Got ya covered with these:
Did you make this? Let me know!
Did you make our black bean and corn salsa dip or any other recipe on my site? Leave me a comment below and let me know how you liked it.
Make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Stay in the know! Sign up for our newsletter that contains the latest recipes and tips.
Ingredients
- 15 ounce can of black beans
- 1.5 cups frozen or canned corn
- 2 medium tomatoes
- 1/2 red onion
- 1/2 medium bell pepper
- 1 medium jalapeno
- 4 tablespoons lime juice (about 2 medium limes)
- 1/4 cup fresh cilantro
- 1/4 teaspoon salt and pepper
Instructions
- Chop the onions and peppers into small pieces.
- Drain and rinse the black beans and thaw the frozen corn – you can do this quickly by running cold water over them.
- Use a knife or scissors to chop the cilantro.
- Add all the diced veggies, cilantro, and salt and pepper to a large mixing bowl and then squeeze in the lime juice.
- Thoroughly mix the salsa dip until well-combined.
- Serve as a dip or topping for your favorite Mexican-inspired foods.
