Black Bean and Corn Dip
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.
PRINT RECIPE
PIN RECIPE
Servings: 8 servings
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
Note 1. Corn. You can also use 1 can of corn (drained) or frozen and thawed corn.
Note 2. Vinegar. You can use any type of acid to balance out this recipe. Lime juice is a great acid with a ton of Mexican flavors.
Black Bean Corn Feta Dip. You can add 4 ounces of crumbled feta cheese to the mixture to make a simple feta dip.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 26g | Protein: 6.2g | Fat: 8g | Cholesterol: 0mg | Sodium: 299.4mg | Fiber: 6.2g | Sugar: 8.1g | Vitamin A: 41.9IU | Vitamin C: 28.7mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
