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–+ servings

Black Bean Corn Salsa Dip

CookitwithTim
This easy Black Bean Corn Salsa Dip is fresh, colorful, and full of bold flavor! Made with black beans, sweet corn, crisp vegetables, cilantro, and a zesty lime dressing. This recipe comes together in minutes, and it is perfect for parties, potlucks, game day, or serving alongside your favorite Mexican-inspired meals.
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Prep Time 5 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Mexican
Servings 10 people
Calories 93 kcal

Ingredients
  

  • 15 oz Can of Black Beans
  • 11 oz Canned Corn
  • ¼ cup Red Bell Pepper Diced
  • ¼ cup Red Onion Diced
  • 1 Roma Tomato Diced
  • 1 Jalapeño Diced and Seeded
  • ⅓ cup Lime Juice
  • 2 tablespoon Olive Oil
  • ½ teaspoon Cumin
  • 3 tablespoon Cilantro Fresh, diced
  • 1 teaspoon Salt

Instructions
 

  • Prep the Ingredients: Drain and rinse the black beans and corn. Dice the red bell pepper, jalapeño, roma tomato, red onion, and cilantro into small, even-sized pieces.
  • Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, and salt until well combined.
  • Toss Everything Together: In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and Roma tomato. Pour the dressing over the mixture and toss until everything is evenly coated.
  • Let it Rest: Cover and refrigerate the salsa for at least 30 minutes before serving. Just before serving, gently fold in the fresh cilantro.

Notes

  • Dice the Vegetables Evenly - Chopping the red onions, bell pepper, jalapeño, and tomatoes into similar-sized pieces ensures every bite has the perfect balance of flavors.
  • Adjust the Jalapeño Heat - Remove the seeds to keep the heat mild enough for most people (or feel free to leave them in if you want more kick)!
  • Let it Rest - This allows the flavors of the Corn & Black Bean Salsa to come together.
  • Use Fresh Lime Juice - Fresh lime juice always makes a difference in flavor! It adds a bright, fresh flavor!

Storage

Refrigeration: Store in an airtight container and store for up to 4 days in the fridge.
Freezing: I do not recommend freezing this salsa; the texture would suffer, and the cilantro would turn brown.

Nutrition

Calories: 93kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 473mgPotassium: 210mgFiber: 3gSugar: 1gVitamin A: 209IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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