Name: Corn and Black Bean Salsa
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 2 cups black beans (cooked (or one can)); 1 cup corn; ½ -1 jalapeno pepper (seeds removed and finely diced); 2-4 tbsp cucumber (diced); 1 tomato (diced); 1 tablespoon cilantro; 2 tablespoon onions; ½ teaspoon ground cumin; 1 tablespoon lime juice; sea salt (to taste); pepper (to taste)

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This corn and black bean salsa is inexpensive and easy to make! If you’re looking for a flavorful and festive appetizer dish to take to your next potluck, this easy — and fresh! — black bean dip might be it.

Need more ideas for using budget-friendly beans? There are a dozen bean recipes to try here!

But don’t stop at serving this corn and black bean salsa with chips. Serve it on top of a cheese quesadilla or alongside your favorite Mexican meal.

See below for my tips on easily transforming this black bean dip into an easy black bean salad!

Making the corn and black bean salsa

The most frugal way to make this is by starting with dry black beans. It’s not the only way to make this black bean dip, though.If you’re crunched for time, you can simply drain and rinse a can of black beans. Opt for a brand that doesn’t have bpa in the can lining, such as Eden Organics.

Making black bean dip with dried beans

Soak a pound of dry black beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put soaked beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use two cups of cooked black beans in the recipe and freeze the rest for next time.

Make it a black bean salad

By adding some more vegetables to this corn and black bean salsa recipe, you can easily transform it into a tasty black bean salad. Simply add a cup of chopped red bell pepper and two cups of chopped romaine lettuce, and double the quantity of the last five ingredients. (Cilantro, onions, cumin, lime juice, salt, and pepper.)

Voila, your black bean dip is now a black bean salad! It’s an easy transformation that creates a filling, inexpensive meal that’s low-fat and easy to pull together quickly. Simply toss and serve.

★ Did you make this corn and black bean salsa recipe? Don’t forget to give it a star rating below! ★

black bean dip with whole beans, corn, and veggies in a blue bowl, with some on a tortilla chip

5 from 2 votes

Corn and Black Bean Salsa

This flavorful corn and black bean salsa looks beautiful on a buffet table & it's super easy to make. This homemade black bean dip is budget friendly, too.

Course Appetizer

Cuisine Mexican

Keyword bean recipes, black bean and corn salsa recipe, easy bean salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 8

Calories 80 kcal

Author Kris Bordessa

Ingredients

2 cups black beans cooked (or one can)
1 cup corn
½ -1 jalapeno pepper seeds removed and finely diced
2-4 tbsp cucumber diced
1 tomato diced
1 tablespoon cilantro
2 tablespoon onions
½ teaspoon ground cumin
1 tablespoon lime juice
sea salt to taste
pepper to taste

Instructions

Combine all ingredients in a mixing bowl.
Serve with tortilla chips.

Recipe Notes

Use cooked black beans or canned, your choice.

Looking for more frugal and tasty recipes to make with legumes?
You’ll find a collection of bean recipes here!

Make this Corn and Black Bean Salsa for Snacking — Or Lunch!