Looking for a fast and easy healthy party dip or side dish that’s quick, flavorful, and delicious? This Black Bean and Corn Salsa Dip is your new go-to. It’s fresh, spicy, protein-packed, and made entirely from pantry staples and simple fresh ingredients.

Whether you need an easy appetizer for game day, a high fiber healthy snack for the week, or a vegan dip full of fresh flavors to share with guests, this gluten-free fresh salsa recipe checks all the boxes. Bonus: it’s ready in 15 minutes or less!

❤️ Why You’ll Love This Healthy Salsa Recipe

No cooking required
Makes a fairly big batch for leftovers throughout the week.
Perfect make ahead dip…it’s actually better the next day
Naturally vegan and gluten-free
Full of plant-based protein
Budget-friendly and made from pantry staples
Customizable for spice level and add-ins
Perfect for parties, taco night, or a quick snack

Ingredients (Makes 16 Servings)

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 large fresh jalapeño pepper, finely chopped (remove seeds for less heat)
.5 (10 oz) can diced tomatoes with green chilis (like Ro-Tel), drained
2 large cloves fresh garlic, crushed
1/2 cup red onion, sliced & chopped
1/4 cup fresh cilantro, chopped, or fresh parsley
fresh lime juice from 1 small or medium lime
2 tsp chili powder
1 tsp ground cumin
Salt and black pepper to taste

How to Make Black Bean and Corn Salsa Dip

Prep your veggies: Chop the red onion, jalapeño, cilantro, and crush the garlic.
Combine ingredients: In a large mixing bowl, mix together black beans, corn, tomatoes and green chilis, onion, jalapeño, garlic, and cilantro.
Add seasonings: Stir in chili powder, cumin, salt, and pepper. Juice 1 small to medium lime over mixture. Stir thoroughly.
Chill it: For the best flavor, cover and refrigerate for at least 30 minutes to let flavors meld.
Serve: With a big bowl of tortilla chips, inside tacos, burritios, baked potato or spooned over grilled chicken or fish.

Serving Ideas for Black Bean Corn Salsa Recipe

✨Serve this homemade salsa as a taco or baked potato topper.

✨Mix in with other fresh veggies and toss with Romaine lettuce leaves.

✨Use as a spicy relish on top of an air fried corn tortillas with canned refried beans and cheese melted on top…yum!

✨Incorporate into chicken enchilada filling.

✨Serve over Mexican rice for an extra kick.

✨It’s delicious mixed in with Orzo pasta for a spicy Orza pasta salad.

✨Make it part of a party appetizer trio with homemade Guacamole and traditional fresh salsa.

Substitutions & Recipe Tips

Make it fresher: Substitute fresh, cooked corn kernels scraped off of fresh corn cobs. Replace fresh tomatoes for the canned tomatoes.
Don’t have fresh garlic? Use 1 teaspoon garlic powder for fresh
Not a fan of cilantro? Use the same amount of parsley instead of cilantro.
Make it chunky: Add diced avocado or mango for a sweet-and-spicy twist.
Extra heat: Keep the jalapeño seeds or toss in a pinch of cayenne.
Add a little twang: Sprinkle a little red wine vinegar on top and mix in.
Protein boost: Serve with grilled chicken or scoop over quinoa for a quick lunch bowl.
Storage tip: Store leftovers in the fridge for 3–4 days in an airtight container.

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