This easy black bean corn salsa recipe is similar to cowboy caviar, featuring fresh veggies, onion, herbs, beans, and corn. Make a big batch of this black bean dip to serve as an easy appetizer or side dish for any party, holiday, or celebration.
Sweet, savory, and tangy, this fresh and healthy black bean and corn dip is made for scooping! Just know that once you start, you might not be able to stop.
I love the contrast in texture between the hearty, slightly creamy beans and the crunch from the fresh vegetables. The salty tortilla chips make the perfect addition.
If you're able to make this recipe a day ahead, the only thing better than having this recipe fresh is allowing it to refrigerate and marinate. The longer it soaks in all the yummy juices, the better!
Why You'll Love This Black Bean and Corn Dip
- Simple ingredients: This recipe is full of pantry staples that you probably have at home already. Plus, the colors in this recipe are so pretty and vibrant! It looks so good, but it tastes even better.
- Easy recipe: It's the perfect salsa when you need something with short prep time. And you can easily make a double batch if you'll be serving a crowd!
- Healthy snack: Filled with lots of fresh vegetables, fiber, and protein, this dish also has plenty of flavor including a contrast of sweet and tangy.
How to Make Black Bean and Corn Dip
Here are the basic steps, with images, for this fresh black bean corn dip. Skip down to the recipe card below for the full printable recipe.
Combine. Add all of the ingredients, except cilantro, to a large mixing bowl and stir to combine.
Serve or chill. You can serve this right away at room temperature with more fresh cilantro and crunchy tortilla chips or cover in plastic wrap and marinate in the fridge for a couple of hours or overnight.
- Add fresh parsley or substitute it for the cilantro if you're not a cilantro fan. (You want to use flat parsely vs. curly parsely.)
- Use orange or green pepper instead of red pepper.
- For a little extra tang, add a squeeze of lime juice.
- If you like a kick of heat, finely chop a jalapeno and add that to the mix.
Freezing and Storing Tips
Store leftovers in an airtight container in the fridge for up to 5 days.
If you make this delicious black bean and corn dip recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Homemade Salsa Recipes
Looking for more healthy recipes perfect for game day or your next cookout? Try these recipes next:
- Mango pineapple salsa
- Fresh peach mango salsa
- Copycat Chipotle corn salsa
- Healthy fruit salsa
- Mexican street corn pasta salad
Black Bean and Corn Dip
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can black eyed peas drained and rinsed (or sub more black beans)
- 2 cups (4 ears) fresh corn kernels (Note 1 Canned or Frozen)
- 1 red bell pepper finely chopped
- ½ small (⅓ cup) red onion finely diced
- 4 green onions finely sliced into rounds
- ½ bunch fresh cilantro finely chopped
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 Tablespoons honey or agave
- ½ teaspoon kosher salt
- Tortilla chips for serving
- Add all of the ingredients, except cilantro, to a large bowl and stir to combine. You can serve this right away at room temperature, but I prefer to serve it chilled. The ingredients marinate together longer in the fridge and gives this dip even more flavor the next day. Cover it with plastic wrap or foil and chill in the fridge overnight (or even a couple hours works).
- Serve with more fresh cilantro and your favorite tortilla chips. Store leftovers in an airtight container in the fridge for up to 5 days.