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–+ servings
Black Bean and Corn Salsa Recipe in a glass bowl

Black Bean and Corn Salsa Dip

Black bean and corn salsa dip is easy and quick to make as a dip or topping for your favorite Mexican-inspired meals and taco night.
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Prep Time: 10 minutes
Course: Appetizer
Cuisine: American. Mexican
Keyword: black bean and corn salsa dip
Servings: 6 people
Calories: 144kcal

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.

Nutrition

Serving: 1cup | Calories: 144kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 101mg | Potassium: 475mg | Fiber: 8g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 2mg
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