This Black bean corn salsa is made with fresh vegetables, rich beans, and a lemon-flavored dressing. This quick and easy black bean and corn dip is perfect as a side dish with fish or chicken, or serve it as a dip with crispy potato chips.
If you’re looking for a quick and tasty side dish, this dip is easier than you think! It’s ready in minutes with no cooking required. Simply chop the vegetables, wash the beans and corn, and mix all the ingredients in a large bowl. Then, add a quick homemade dressing of olive oil, lemon juice, and spices. Refrigerate for an hour, and it’s ready to serve. This easy corn and black bean dip recipe is perfect for partie, or weekend meals, and this dip is ideal for almost any dinner.
Black Bean Corn Salsa Ingredients
Yields: 8 Servings
- Black beans, drained and rinsed – 1 can (15 oz)
- Corn, drained and rinsed (Or fresh corn kernels) – 1 can (15 oz) (2 cups)
- Red onion, chopped – 1/3 cup
- Red bell pepper, chopped – 1
- Scallions, chopped – 3 Tablespoons
- Cilantro, chopped – 1/4 cup
- Limes, juiced – 2
- Olive oil – 1/4 cup
- Dried oregano – 1/2 Teaspoon
- Smoked paprika – 1/2 Teaspoon
- Salt and pepper
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Step-by-Step Instructions
Step 1: Mix black beans, corn, red onion, red pepper, scallions, and cilantro in a large bowl. Then set it aside — Tip: Make sure to wash the beans and corn well to keep the sauce bright.
Step 2: Whisk lemon juice, dried oregano, smoked paprika, olive oil, pepper, and salt in a medium bowl until combined very well.
Step 3: Pour the liquid mixture over the vegetable mixture and mix well. Add more salt and pepper to taste.
Step 4: Cover the bowl tightly and place it in the refrigerator for at least an hour before serving (this period of time allows the flavors to blend well)
Why You’ll Love this Recipe
You’ll love making this corn and black bean salsa because it’s so refreshing, light, and crunchy. They’re perfect for dipping crunchy tortilla chips. You can also serve it with grilled chicken, stuff it into tacos, or enjoy it as a side dish with a cup of iced tea.
Have you tried making this Black bean corn salsa? I’d really love to know what you think about it! Share your comment below and tell me your favorite way to serve it.
Black Bean Corn Salsa
Make this Black Bean Corn Salsa in no time! It's packed with crunchy vegetables and delicious lime beans, making it a tasty side dish. This quick and easy black bean and corn salsa is perfect as a side to chicken or fish , or serve as a dip with crispy potato chips.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed (or 2 cups fresh corn)
- 1/3 cup red onion, chopped
- 1 red bell pepper, chopped
- 3 tablespoons scallions, chopped
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red onion, red bell pepper, scallions, and cilantro. Then set it aside (Make sure to wash the beans and corn thoroughly to keep the sauce brightly colored)
- Whisk lemon juice, dried oregano, smoked paprika, olive oil, pepper, and salt in a medium bowl until combined very well.
- Pour the liquid mixture over the salsa and mix well. Add more salt and pepper to taste.
- Cover the bowl tightly and place it in the refrigerator for at least an hour before serving.
Notes
- Always make sure to rinse canned beans thoroughly so that the dark liquid does not spoil the beautiful salsa.
- storage – Keep any leftovers in a glass container in the refrigerator for up to 4 days (the flavor gets better the next day)
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 154Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 41mgCarbohydrates 19gFiber 3gSugar 9gProtein 3g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.