This quick and easy black bean corn salsa dip comes together in just 10-minutes with sweet corn (fresh, frozen or canned), black beans, tomatoes and lime juice. A zesty dip that’s perfect for chicken, tacos, salads, and dipping with chips. Make it ahead and watch it disappear!
A Ridiculously Good Black Bean Corn Salsa to Dip or Top
Say hello to your new favorite dip! I created this corn black bean salsa dip to keep on hand to add color, flavor, and veggies to just about everything. Annnnnd it’s perfect to prep ahead since it actually tastes better after it’s allowed to sit in the fridge.
Plus as a healthy habits expert, I know that having a quick and simple dip on hand is going to make it so much easier (and tastier!) to elevate any home-cooked meal. Seriously, this easy corn and black bean recipe adds tons of flavor and texture when served as a side or condiment with chicken. I’ve been piling it sky-high on my plate alongside my baked chicken drumsticks, and to top my juicy baked taco chicken.
The ingredients for this salsa with black beans and corn are pretty straight forward yet combine to create a dip that’s really remarkable. On that note, I wanted to make this recipe easily accessible year round, which is why I developed it so you can use canned or frozen, defrosted corn. Bonus: if you have fresh corn available, swap it in as this is the perfect dip for fresh sweet corn!
I also made this dip without avocado to keep it ultra accessible, but if you have a ripe avocado on hand, feel free to dice it up and throw it in. Now, in terms of flavor profile, I like to use smoked paprika for this recipe as it adds a natural smoky flavor that you’re gonna love. Finally, I recommend using fresh lime juice (it’ll make all the difference) and just a little bit of honey to balance the rest of the flavors without making this dip sweet.
Welcome to My Kitchen! Let’s Whip Up Black Bean and Corn Salsa
Pro Tips for Making the Easiest Flavor-Packed Side or Dip
- Spice Level: If you don’t want it spicy, skip the jalapenos. Or double it for an extra kick.
- Cilantro is Optional: I love this dip with cilantro, but if you can’t stand the taste, feel free to leave it out or swap in fresh parsley to add a little green.
- Rotel: If Roma tomatoes aren’t in season, swap in a 10 ounce can of Rotel diced tomatoes with green chilis, drained, in place of the fresh tomatoes.
- Faster: I tried to keep chopping to a minimum in this recipe to keep it quick and easy, but if you have a vegetable chopper, it will make for even faster prep and you will be dipping
Quick + Easy Black Bean Corn Salsa Dip
Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can sweet corn, drained and rinsed (or 2 cups fresh or frozen, defrosted)
- ¼ cup finely diced red onion
- 4 Roma tomatoes, seeded and diced
- 1 small jalapeno, seeded and finely diced
- ¼ cup finely chopped cilantro
- 1 clove minced garlic
- 1 ½ teaspoons kosher salt
- ½ teaspoon smoked paprika
- 3 tablespoons fresh lime juice (from 1-2 juicy limes)
- 1 tablespoon olive oil
- 1 teaspoon honey
Instructions
- Combine all the ingredients in a large bowl, stirring to combine.
- Taste and add additional salt or jalapeno to taste.
- Optional: Allow to sit for a minimum of 15 minutes for the flavors to combine, longer if time allows.
Notes
- Spice Level: If you don’t want it spicy, skip the jalapenos. Or double it for a spicier kick.
Cilantro is Optional: I love this dip with cilantro, but if you can’t stand the taste, feel free to leave it out. - With Rotel: Swap in 1 (10-oz) can petite diced tomatoes with green chilis (such as Rotel), well drained for the Roma tomatoes, if tomatoes are out of season.
- Serving Size: This recipe makes 5 cups of salsa, or 10 servings of 1/2 cup each.
Nutrition
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