This easy black bean and corn salsa 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.
Looking more Mexican recipes? Try the best guacamole recipe, peach mango salsa, healthy fruit salsa, or vegan cashew queso.
Sweet, savory, and tangy, this fresh and healthy black bean and corn dip is made for scooping, especially with homemade baked tortilla chips!
I love the contrast in texture between the hearty beans and the crunch from the fresh vegetables. The corn adds the perfect sweetness, just like it does in Chipotle corn salsa.
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.
Need another appetizer? Try dairy free buffalo chicken dip or caprese dip next!
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.
Recipe Variations
- 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
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Ingredients
- 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
- 1/2 small (1/3 cup) red onion finely diced
- 4 green onions finely sliced into rounds
- 1/2 bunch fresh cilantro finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 Tablespoons honey or agave
- 1/2 teaspoon kosher salt
- Tortilla chips for serving
Instructions
- 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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this simple recipe. I made it for a Cinco de Mayo party and it was a big hit. So fresh, healthy, and tasty. I did add the feta as suggested and I would definitely do that again. It was delicious!
Thank you so much Cindy!!
Ive had this recipe saved on a Pinterest board for years and it’s always the one I use when I make this. I haven’t made it in about a year and it seems different. In the past I’ve always used sugar, not honey and it doesn’t seem to make as much as I remember. Have you tweaked the recipe? Thanks!
Hey Brittany! Thanks for commenting! Yes, I did tweak this recipe. The original was full of sugar and I felt like it was a little too much for the goal of having a fresh and healthy dip. However, you could swap for sugar and add as much as you need! The recipe made SO much so I cut it back as well but you can double it to achieve the same amount!
Do you cook your corn or use raw off the cob?
I used raw corn!
Made this for our Super Bowl party and it was delicious! So quick and easy to make. The leftovers have been a fun healthy snack to have on hand. Will definitely be making this again!
Thank you!!! Love that!
What kind of olive oil did you use
Great question, Lisa! I used an extra virgin olive oil!