Black Bean Corn Salsa (Easy Dip + Taco Topping!)
If you want a fresh, no-cook salsa that’s vibrant and easy, this black bean corn salsa dip is it. Just stir beans, corn, onion, lime juice, and cilantro together, no cooking needed. It’s ready in about 15 minutes and perfect with chips, tacos, bowls, or anything that needs a fresh kick!
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
Serving: 1 (of 10) | Calories: 102kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 514mg | Potassium: 303mg | Fiber: 4g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
