Using canned beans, frozen corn and plenty of warming Southwestern ingredients makes this Black Bean Corn Salsa Dip a winner. Adding Chipotle Peppers in Adobo brings warm smoky heat to the overall flavor. A perfect appetizer for that next bowl of corn chips and makes enough to feed that game day crowd.
I’m of the opinion that one can never have too many salsa recipes. And any time is a good time to make salsa. And especially now, with fresh tomatoes, locally grown sweet corn and fresh peppers available at our farmers’ markets.
I’ve had similar black bean salsa recipes, but what sends this one over the top is the addition of canned chipotle peppers and the red wine vinegar.
This black bean corn salsa dip is one that everyone loves. It can be served as a dip and chips or spoon some over Mexican grilled chicken or grilled flank steak. Even my recipe for Shrimp Quesadillas welcomed the flavors of this robust salsa.
What Makes A great Salsa? As you know, I’m a big fan of adding vinegar to almost anything. A splash of vinegar helps blossom and balance flavors. And as far as I’m concerned it’s as important as salt and pepper. There are a lot of ingredients in this salsa and the the red wine vinegar brings them all together to play nicely and it adds a beautiful background flavor.
Ingredients You’ll Need
- Make this recipe easy by using Frozen Corn. But if you’re smack dab in the middle of fresh corn season, don’t hesitate to use fresh corn kernels from the cob. You’ll need 2 – 3 cobs.
- Canned Black Beans
- Tomatoes: I highly recommend using Cherub brand tomatoes for this recipe. They’re a variety of grape tomatoes that are firm and easy to slice and dice. You most certainly can use fresh garden tomatoes, but please note that they’re juicy consistency will thin this salsa.
- Red Onion: You can use a sweet or yellow onion but you’ll be missing that famous bite of flavor that red onion delivers.
- Green Bell Pepper
- Cilantro: It wouldn’t be salsa without cilantro. But I know there are folks out there that just don’t like the flavor. Omit if you’re serving one of those.
- Red Wine Vinegar: You can use any type of vinegar you have on hand, but red wine vinegar brings a punchier more vibrant fruit flavor.
- Canned Chipolte Peppers in Adobo Sauce: Chipotle peppers are smoked and dried Jalapeno peppers that are canned in a sweet and tangy puree of tomato, vinegar, garlic and spices. Adding them to this black bean and corn salsa dip brings smoky warm heat to the overall flavor. You’ll use both the peppers and the beautiful red adobo sauce.
- Oil: Just a bit of olive oil will help blend the seasonings.
- Seasonings: Kosher salt, freshly ground pepper, Cumin, New Mexico Red Chile Powder (or Ancho) and Mexican Oregano.
Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step By Step Instructions
Once the gathering of ingredients, and the chopping and dicing are done, this is an easy salsa to assemble.
- Step 1: Grab a large bowl and add all of the chopped vegetables, canned beans frozen corn, oil, spices and the rest of the ingredients.
- Step 2: Use a large spoon to stir, mix and combine thoroughly. It’s ready to serve.
Variations
This recipe for black bean corn salsa dip is intended for your kitchen, your plate, your belly, so make it the way you’d like it. Adjust seasonings once it’s mixed together.
- An easy way to make it spicier, is to grab a bottle of your favorite hot sauce. A few shakes will warm things up. Or add some more of the adobo sauce from the canned chipotle peppers.
- You can also swap out Jalapeno Pepper for the green bell pepper. Rather than using 1 cup of green bell pepper, chop 1 – 2 medium jalapenos for a substitute. If you devein and deseed the jalapeno, you’ll be taming some of that spicy heat.
- Just before serving, try adding diced Avocado. It will bring a creamy texture.
- Too tart? Add a healthy teaspoon of sugar.
How To Serve It
- The traditional way to serve any salsa is with corn chips. White, yellow, scoop chips or even blue chips work well here.
- Crackers will work, perhaps something like Triscuits.
- Serve it over grilled chicken or grilled steak.
Questions You May Have
It makes enough to feed a crowd. This recipe yields 6 cups which is plenty for that next Game Day party.
Absolutely yes. You can make this a day ahead of time. Just store in the refrigerator sealed tightly. Give it a good stir before serving.
Canned beans can contain a lot of sodium. Rinsing will wash away some of the unwanted salt flavor and bring a more pure bean flavor. And to keep the fresh flavor integrity of this salsa, I would recommend you not skip that step. You’ll also be removing some of the liquid that would make this salsa soupier. You don’t want that.
Storage
If you have any leftovers, store in an air-tight container for up for 4 days. Tip: If you’ve added avocado, pick the pieces out. Avocado will turn an undesirable color.
Tips For Success:
- Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
- Use a brand of black beans that are very black in color. Goya is a good example.
- Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
Recipe for Black Bean Corn Salsa Dip
I hope you give this Black Bean Corn Salsa Dip recipe a try. Every singe time I served this, I’ve been asked for the recipe. Its just one those salsas that irresistible with flavor and textures.
This salsa is fresh, it’s delicious and it’s absolutely perfect for parties.
Or these more traditional homemade salsas that everyone should know how to make:
- Essential Mexican Restaurant Style Salsa
- Homemade Roasted Tomatillo Salsa
- Peacho de Gallo, Peach Salsa Recipe
- Mango Pico de Gallo
And if you love Mexican Food as much as we do, don’t miss my category for Mexican Food Recipes. You’ll find lots of recipes to spice up your meal plans, including the most popular on my site for this Mexican Casserole with Ground Beef and Corn Tortillas.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Smoky Black Bean Corn Salsa Dip
Ingredients
- 1 Lime juiced
- ¼ Cup Cilantro Chopped
- 2 Tablespoons Olive oil
- 4 teaspoons Chipotle chile peppers in adobo canned, minced
- 1 teaspoon Adobo sauce from canned chipotles in adobo
- 3 Tablespoon Red wine vinegar
- 1 teaspoon Ground cumin
- 1 teaspoons Mexican oregano Dried
- ½ teaspoon New Mexico Red Chile Powder or ancho
- 30 ounces Black beans canned, rinsed & drained
- 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
- 1 Cup Red onion chopped. Or sweet yellow onion
- 1 ½ Cups Cherry tomatoes Chopped
- 1 Cup Chopped green pepper
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Mix all ingredients together in a large bowl. Taste, adjust flavors and serve with chips. Or over grilled chicken or steak.
Notes
-
- Practice those knife skills, evenly cut vegetables will enhance the appearance of this salsa, you’ll have pride in skill set, and will make the salsa easier to scoop onto that chip.
-
- Use a brand of black beans that are very black in color. Goya is a good example.
- Allow about an hour for the frozen corn to thaw. Once thawed, you don’t need to cook it.
- This recipe makes 6 cups of salsa. Grab a large bowl to mix the ingredients together.
Black Bean Corn Salsa Dip … It’s What’s For Your Next Party
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Will probably make this for the Fourth. Have the tomatoes and jalapenos. Just need to corn from the FM! 🙂
Salsa looks delicious. I never thought about the impact of a little vinegar.