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. Or serve it over a bed of lettuce for a fresh black bean salad!
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 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.
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Making this recipe 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.
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- Combine all ingredients in a mixing bowl.
- Serve with tortilla chips.
Use cooked black beans or canned, your choice.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 80Unsaturated Fat: 0gSodium: 1mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 4g
Originally published in April, 2018; this post has been updated.