Black Bean Corn Salsa and Dip

This black bean corn salsa dip comes together in 15 minutes with no cooking. Toss black beans, sweet corn, tomatoes, red onion, and cilantro in a honey lime dressing and serve with chips, over tacos, or as a topping for bowls.

A Ridiculously Good Black Bean Corn Salsa Dip

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. 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. Don’t forget, this salsa dip also makes a great topping for my baked chicken tacos for an easy weeknight dinner, so definitely give those a try next. And if you love hearty bean and veggie vibes of this recipe, you’ve gotta try my dense bean salad, too!

Welcome to My Kitchen, Let’s Whip Up Black Bean and Corn Dip

Pro Tips for Making the Easiest Corn and Bean Salsa

• Let it sit before serving. I recommend allowing the salsa to rest for at least 15 minutes after mixing so the flavors have time to meld. It tastes even better after a few hours in the fridge!
• Use fresh lime juice. When I tested this with bottled lime juice, the flavor was noticeably flatter. Fresh lime juice makes a meaningful difference in the dressing.
• Frozen defrosted corn works just as well as fresh. I developed this recipe to work year-round, so don’t wait for corn season. Just thaw frozen corn completely and drain any excess liquid before adding.
• Seed the jalapeño for a milder result. Remove the seeds and white membrane to keep the heat mild enough for most people, or leave them in if you want more kick.
• Make it ahead. This dip keeps well in the fridge for up to 5 days in a sealed container and is a reliable meal prep option to keep on hand for the week.
• 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.

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