Black Bean and Corn Salsa is an easy 10 minute dip that is down right delicious and healthy. Serve it at your next party or for an afternoon snack.
Black Bean Salsa Recipe
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This Black Bean and Corn Salsa is my absolute favorite dip. I seriously lived off this in college along with lightened up Chicken Salad. I’d make a batch and eat it through out the week. It was a great way to get in my veggies without having to spend a lot of time in the kitchen and away from studying.
What’s in this salsa dip? Well, it’s pretty obvious- a TON of veggies. There are 2 kinds of bell peppers, corn, a sweet onion (you can use a red onion but sometime they can be quite powerful), jalapeno, black beans, and avocado. Then there’s cilantro, lime juice, cumin, and garlic salt for flavor. Super healthy, super simple, super yummy.
This dip is loaded with fiber and vitamins galore. I mean, you can just tell it’s healthy just by how colorful it is! All it takes is some time chopping and then it’s done. The best way to eat it is with scoop chips because the more dip you can get on a chip, the better.
Seriously, if you’ve been having a hard time meeting your daily vegetable intake, this will get you there quickly. And if you want to ditch the chips and eat it with a spoon, go right ahead!
Tools used to make this Black Bean and Corn Salsa Recipe:
Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
Cutting board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
For more yummy appetizers, try these:
How to make Black Bean and Corn Salsa
Black Bean and Corn Salsa
Ingredients
- 1 can black beans
- 1 can sweet yellow corn
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 avocado diced
- 1/2 sweet onion diced
- 1 jalapeno diced
- 1/2 cup cilantro chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 2 tablespoons lime juice
For Serving:
- tortilla chips (Scoops)
Instructions
- Mix all ingredients together and serve immediately with chips. If not eating right away, wait to add avocado until just before serving.
Robbie Haertel
June 3, 2018 at 8:36 pmGreat on tri-tip! We often serve Santa Maria style tri-tip with guacamole. I forgot to buy avocados, so I thought to make this salsa instead (sans avocados). It was fantastic! Pairs well with virgin margaritas.