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The black bean and corn salsa dip served in a glass bowl with corn tortilla chips, lime wedges and a cilantro sprig on a white plate.
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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.
Course Appetizer
Cuisine American
Keyword black beans, cold dips, corn, easy dips, tomatoes
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8
Calories 114kcal
Author Elizabeth Rodriguez

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: 114kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 423mg | Fiber: 6g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg