Black Bean Corn Salsa and Dip

A hand dipping a round chip into a bowl of black bean and corn salsa.

This black bean corn salsa dip comes together in 15-minutes with no cooking. Serve with chips, over tacos, or as a topping for bowls and grilled chicken.

Course Appetizer, Side Dish, Snack

Cuisine American, Mexican, Tex-Mex

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Keyword black bean corn salsa, black beans, corn, fresh, healthy, no-cook, quick

Prep Time 5

Chill Time 5

Total Time 10

Servings servings

Calories 102

Author Robyn Conley Downs

Equipment

Large Bowl

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