Black Bean and Corn Salsa Dip
Bright, fresh, and zesty, this black bean and corn salsa is the perfect party dip, taco topper, or side salad.
Servings: 8
Equipment
- Large mixing bowl
- Small bowl or jar with lid
- Whisk
- Cutting board and knife
Ingredients
Salsa
- 2 ½ cups corn 14 oz frozen bag or 2 cans, rinsed and drained
- 1 15 oz can black beans rinsed and drained
- 3 green onions sliced
- ¼ cup fresh cilantro chopped
- ½ cup crumbled feta or Cotija cheese 4 oz
Dressing
- ¼ cup fresh lime juice about 2 limes
- ¼ cup olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- 2 cloves garlic crushed or minced
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together lime juice, olive oil, vinegar, honey, garlic, cumin, salt, and pepper.
- In a large bowl, combine corn, black beans, green onions, cilantro, and cheese.
- Pour dressing over mixture and stir well.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve with tortilla chips.
Notes
- Make ahead for best flavor.
- Store in the fridge up to 3 days.
- Add jalapeño for heat.
- Try grilled corn for extra flavor.
(Per serving, about ¾ cup) Calories: ~170 / Protein: 6g / Carbohydrates: 18g / Fat: 9g / Fiber: 4g
