Black Bean Corn Salsa is a perfectly festive chunky salsa recipe that loads up your chip with a dip that makes your mouth dance!
Why you will love making Black Bean Corn Dip!
A dip done in minutes, you can go from prep to snack attack in just about 5!
And the best part is when you run out of this delicious black bean salsa (cause at a party this dip is da bomb), it won’t take much time to refill the bowl for another round.
Looking for an excuse to make Mexican food this week?
- The sun is shining…or not.
- It’s almost summer vacation.
- You paid your mortgage today.
- What I am saying is YOU NEED NO EXCUSE TO EAT THIS DIP!
Tacos, salsa, and basically anything smothered in hot sauce, and sour cream is like a gift from above.
Here is a quick grocery list of what ingredients you must have on hand to make black bean chunky salsa.
- canned – canned and drained sweet corn and drained and rinsed black beans.
- Vegetables – fresh tomatoes, jalapeno peppers, and red onions.
- fresh cilantro
- olive oil
- fresh lime juice
- Seasonings – cumin, salt, and black pepper
- serve with crunchy tortilla chips
Important Recipe Tip
Black Beans need to be rinsed, or the canned juice from the black beans will turn everything black.
It will still taste fine, but it will look unappetizing.
How to make Black Bean Salsa
- In a large bowl, combine a drained can of fresh corn, rinsed canned black beans, diced onion, chopped tomato, chopped and seeded jalapeno, and freshly chopped cilantro leaves.
- Mix all fresh salsa ingredients super well to combine flavors.
- Stir in olive oil, lime juice, and spices and mix thoroughly again to ensure no spices are over-concentrated in one area…that might make for a spicy bite!
- Refrigerate black bean salsa, preferably overnight, to let flavors mingle fully, but you can also serve immediately if you need to.
Corn Salsa Recipe Tips
Go the extra mile for flavor! Use grilled street corn on the cob and shave for fresh corn kernels over canned yellow corn.
Top with green onions to add extra flavor and color.
Add small diced white onions and minced garlic for more bite.
Other great ways to add fresh flavors include ripe avocado, bell pepper, sweet onion, poblano pepper, or pepper flakes.
This salsa tastes better made at least 1-2 days in advance.
Have tasty salsa left overs? Serve in burrito bowls for a quick and easy ready-made dinner idea.
Are black beans the only type that goes well with this salsa?
You would think with the name “black bean and corn salsa,” that black beans would be the only kind of beans that could go well.
It couldn’t be farther from the truth! You can use any bean in this salsa if you have another preference.
Can I use frozen corn or fresh corn over canned?
You can use any prepped corn (like this pressure cooker corn on the cob) as long as it’s thawed and drained of excess moisture. In fact, this recipe would go amazing with previously left over grilled corn.
Can other forms of Cilantro be used (dried, frozen, etc.)?
Fresh cilantro is part of the deal when it comes to breaking down the barrier between an OK salsa and a WOW salsa.
Most stores keep fresh cilantro right in the vegetable aisles, and it’s cheap to get a ton.
Alternatively, you can also purchase cilantro in a plant at places like Lowes and grow and chop what you need as you need it. I do this a lot in the summer.
Serve this Black Bean and Corn Salsa Recipe with homemade tortilla chips or cut-up tortillas.
More Dip Recipes to Chow Down On
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