Black Bean and Corn Salsa Dip
Black bean and corn salsa dip is a true chop and mix recipe. It is quick to prepare and full of fresh vegetables and vibrant flavors.
Ingredients
- 2 cups fresh corn (cooked and cut off the cob)
- 1 15 oz. can black beans
- 1 red bell pepper Diced
- 1 jalapeño Diced (remove stem and seeds)
- ½ cup red onion
- Tortilla chips: for serving
Dressing Ingredients
- 4 tbsp. olive oil
- juice from 1 lime
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- Drain and rinse the can of black beans. Set aside.
- Dice the red bell pepper, jalapeno, and red onion into small pieces.
- In a large bowl place the corn, black beans, red bell pepper, jalapeno, and red onion.
Make the dressing
- In a small bowl combine olive oil, lime juice, cumin, chili powder, and garlic powder. Stir together.
- Pour the dressing over the ingredients in the large bowl and gently mix together.
- Enjoy!
Video
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
If you are preparing this ahead of time, wait to pour on the dressing until before you serve it for optimal freshness.
More delicious ingredients you can add-in: Cilantro, diced tomatoes, avocado, feta cheese
Nutrition
Calories: 258kcal
Tried this recipe?Let me know how it was!