This black bean and corn salsa dip is simple, delicious, and perfect for parties. It’s a versatile dish that doubles as a light, fresh topping for tacos, chicken, or fish. With its make-ahead convenience and easy prep, this dip is ideal for entertaining and adding a flavorful burst to everyday meals.
What’s great about this recipe
- This meat-free appetizer is perfect for parties and game day, offering a delicious option for your veggie-loving friends.
- With light prep and no cooking required, this salsa comes together effortlessly.
- It’s a make-ahead recipe that gets even better after time in the fridge, making it ideal for party prep.
- This versatile dish can be enjoyed as a dip for chips, a topping for tacos, or a fresh complement to chicken and fish.
Ingredients
- Corn – Frozen corn works wonderfully for this salsa, but canned corn is also an option. Just be sure to drain and rinse it thoroughly before using.
- Onion – White onion adds a sharp, zesty flavor and crunch. If you prefer a milder or sweeter taste, yellow or red onion can also be used.
- Fresh lime juice – Brings a bright, citrusy tang to the salsa. You’ll need 1-2 limes, or possibly more, depending on their size and juiciness. It’s a good idea to have a couple of extras on hand, just in case.
- Extra virgin olive oil – A touch of olive oil ties the ingredients together, adding a light richness.
- Spices – Salt and black pepper are essential seasonings that enhance the overall flavor. A pinch of ground cumin adds a subtle earthy warmth without overpowering the fresh ingredients.
- Tomatoes – Roma or red vine tomatoes are perfect for this salsa due to their firm texture and sweet flavor. For the best results, choose tomatoes that are ripe but not overly soft or mushy.
- Black beans – Canned black beans keep the recipe quick and convenient. Be sure to drain and rinse them to remove excess sodium for a clean, fresh taste.
- Cilantro – Fresh cilantro adds a pop of color and a burst of herby flavor. If you’re not a fan of cilantro, parsley works as a great substitute. Treat it the same way by removing the stems and finely chopping the leaves.
- See the recipe card for quantities and preparation.
How to make this black bean and corn salsa dip
Cook the frozen corn according to the package directions, taking care not to overcook. Set it aside to cool completely.
- While the corn cools, mix the onion, lime juice, olive oil, salt, black pepper, and ground cumin in a large bowl. Cover and refrigerate while you prepare the remaining ingredients.
- Seed and dice the tomatoes. Chop the cilantro, drain and rinse the black beans. Then, add the tomatoes, black beans, corn, and cilantro to the onion mixture.
- Toss to combine. Taste the salsa and adjust the salt, if needed. As a reference, we added ¼ teaspoon to ours. Cover the bowl and refrigerate for at least 1 hour or until chilled
- Serve with tortilla chips or as desired and enjoy.
Substitutions and variations
- Beans – Swap out black beans for red beans, white beans, or even pinto beans for a different flavor and texture.
- Onion – Use yellow or red onion instead of white for a milder or sweeter flavor.
- Corn – Choose white corn or a mix of yellow and white corn for added variety in color and flavor.
- Heat and spice – Add a pinch of chili powder, a dash of cayenne pepper, or a seeded and diced jalapeño for extra heat. You can also stir in a dash or two of your favorite hot sauce at the end or serve it on the side.
Storing instructions
- Keep the salsa chilled until ready to serve. Refrigerate leftovers promptly, ensuring they are not left out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).
- If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended, as it can affect the texture and flavor of the salsa.
- For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- If using frozen corn, take care not to overcook it to keep the kernels crisp and vibrant.
- If you’re not a fan of cilantro, parsley is a great alternative. Treat it the same way by removing the stems and finely chopping the leaves.
- If you’re serving the salsa with tortilla chips or another salty chip, taste it with the chip first to avoid oversalting the salsa.
- Use tomatoes that are ripe for flavor but not overripe. They should be firm enough to dice without becoming mushy.
Black bean corn salsa is super easy to make and incredibly versatile. It’s a fantastic dip but also shines as a topping for tacos, chicken, or fish. This recipe makes a generous amount of salsa and keeps nicely in the refrigerator for up to 3-4 days. Use the leftovers to sprinkle over a fresh salad, like a southwest chicken salad, or serve it as a side for taco night. It’s perfect for topping tacos with ground beef and shredded chicken tacos, adding vibrant flavor and color.
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📖 Recipe
Black Bean and Corn Salsa Dip
This black bean and corn salsa dip is simple, delicious, and perfect for parties. It’s a versatile dish that doubles as a light, fresh topping for tacos, chicken, or fish. With its make-ahead convenience and easy prep, this dip is ideal for entertaining and adding a flavorful burst to everyday meals.
Ingredients
- 1 (10-ounce) package Frozen Corn cooked to package directions (do not overcook) or canned corn, drained and rinsed
- ½ medium White Onion small dice (about ½ cup)
- 4 tablespoons Fresh Lime Juice 1-2 limes, depending on size and juiciness
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Salt plus extra if needed at the end
- ¼ teaspoon Black Pepper
- Pinch of Ground Cumin less than ⅛ teaspoon
- 1 pound Tomatoes seeded and diced (Roma or Red Vine Tomatoes recommended)
- 1 (15-ounce) can Black Beans, drained and rinsed
- 2 tablespoons Chopped Cilantro stems removed and finely chopped
Instructions
- Prepare the frozen corn according to the package directions, taking care not to overcook. Remove from heat, set aside, and allow it to cool completely. If using canned corn, drain and rinse well.
- While the corn cools, combine the onion, lime juice, olive oil, salt, black pepper, and ground cumin in a large bowl. Stir to mix well. Cover the bowl with plastic wrap and refrigerate while preparing the remaining ingredients.
- Slice the tomatoes into halves or quarters, remove the seeds with a spoon, and dice them. Chop the cilantro, and drain and rinse the black beans.
- Add the tomatoes, black beans, corn, and cilantro to the onion mixture. Toss to mix well. Taste the salsa and add salt if needed. (As a reference, we added ¼ teaspoon to ours.)
- Cover the bowl and refrigerate for at least 1 hour or until chilled. Serve with chips or as desired and enjoy.
Notes
- Take care not to overcook the frozen corn to keep the kernels crisp.
- If you’re not a fan of cilantro, parsley is a great alternative. Prep it the same way.
- If you’re serving the salsa with chips, taste it with the chip first to avoid oversalting the salsa.
- Use tomatoes that are ripe for flavor but not overripe to avoid a mushy texture.
- Serving calculated at about ½ cup
Nutrition
Calories: 114kcalCarbohydrates: 21gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 355mgPotassium: 423mgFiber: 6gSugar: 2gVitamin A: 487IUVitamin C: 15mgCalcium: 29mgIron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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