Black Bean and Corn Salsa Dip

This easy black bean and corn salsa dip is fresh, smoky, and perfect for scooping with chips or spooning over tacos, rice bowls, and burritos. It comes together in about 15 minutes and is just as good for an easy lunch as it is for game day or a party.

Prep Time: 15

Total Time: 15

Course: Appetizers, Side Dish

Cuisine: Mexican

Servings:

Author: Julie Gaeta

Ingredients

2 cups frozen fire-roasted corn
1 (15-ounce) can black beans drained
2 medium ripe Roma tomatoes diced
1 small onion red or white, about ½–¾ cup, finely diced
1 fresh jalapeño finely minced
1 small clove garlic finely minced
½ bunch cilantro tender stems and leaves chopped
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sea salt or to taste

Instructions

Add the frozen corn and black beans to a colander. Rinse under cool water until the corn is thawed, then drain well.
Add the corn, black beans, tomatoes, onion, jalapeño, garlic, and cilantro to a large bowl.
Whisk together the lime juice, olive oil, and salt.
Pour the vinaigrette over the salsa and gently toss to combine.
Serve right away or let sit for 10–15 minutes for the flavors to meld. Taste and adjust the salt, lime, or heat before serving.

Notes

Drain well: Excess moisture from the beans or corn can dilute the lime vinaigrette.
Corn options: Regular frozen corn works too, but fire-roasted adds more smoky flavor. You can also use well-drained canned or fresh cooked corn.
To char regular frozen corn: Add it to a hot, dry skillet in a single layer and cook for 5–7 minutes, stirring only occasionally, until you get browned spots. Let it cool slightly before adding it to the salsa.
Adjust the heat: Taste your jalapeño first. Some have plenty of heat, while others basically taste like bell peppers. Add serrano if you want more heat. Remove the membrane for less heat.
More even heat: Add ⅛ teaspoon cayenne to the lime vinaigrette for gentle heat throughout. For more spice, increase to ¼ teaspoon.
Adjust to taste: If you like a brighter salsa, add up to 1 tablespoon more lime juice. Taste again and adjust the salt as needed.
Oil-free: Omit the olive oil and adjust the lime juice to taste after the salsa rests.
Let it rest: The salsa is good right away, but 10–15 minutes gives the lime and salt time to season everything and brings the flavors together.

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