Smoky Black Bean Corn Salsa Dip

Black bean corn salsa dip in a yellow bowl.

This is a recipe for easy and flavorful Black Bean Corn Salsa Dip made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let's take a look.

Course Appetizer Recipes

Cuisine Southwestern Mexican

Prep Time 20

Cook Time 0

Total Time 20

Servings cups

Calories 303kcal

Author Lea Ann Brown

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

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.
This recipe makes 6 cups of salsa. Grab a large bowl to mix the ingredients together.

If you don't have Chipotle peppers in adobo, substitute with a tablespoon of Hot Smoked Paprika.

Nutrition