This Black Bean and Corn Dip is a fresh salsa made from beans, corn, tomatoes, jalapeños, onions, garlic, lime juice and cotija cheese. It is extremely easy to put together and it’s a great dish to bring to parties, barbecues, or summer potlucks. Serve this dip cold with some tortilla chips for added crunch or just eat as a side salad.

Black Bean and Corn Salsa with Cotija Cheese

Canned Black Bean and Corn Salsa

I am always looking for a tasty and easy dish to bring to a friend’s house in the summer. This bean and corn dip goes so well as a side dish, or as a quick appetizer served with tortilla chips. I love the addition of the cotija cheese in this recipe because it gives the salsa some added depth in flavor that it would otherwise not have. Make a batch of this and my guacamole and enjoy!

I also added some jalapeños, but I would not consider this dip very spicy. If you like a lot of spice, feel free to add more. If you don’t like spice, maybe add just a tiny bit. This recipe is super easy to throw together, and the longer it sits, the better it tastes because all of the flavors mix together and marinate.

This is one of those recipes that you just combine together in a bowl and it is done. Using canned beans makes this recipe come together super fast. I used canned corn in this recipe but you can also use frozen corn. Chop the rest of the ingredients and combine them in a bowl.

Easy Black Bean and Corn Dip

I know everyone is always looking for an easy appetizer to share or serve. Sometimes it is hard to find something healthy that most people can eat. This easy black bean and corn dip comes together really fast, has tons of fiber and fresh ingredients, and is naturally gluten free and vegetarian.

I love Mexican food inspired flavors so a dish with black beans, corn, and a little spice is very appealing to me. This dip can be eaten as a side salad or enjoyed with tortilla cheese for added crunch. And you can use canned black beans and corn for this recipe which makes it even easier to prepare.

I always rinse my canned beans because I like to season them myself. Plus, the sauce in the can is sometimes loaded with sodium and it is unnecessary. If you use canned corn instead of fire roasted corn for this recipe, feel free to rinse the corn too.

How to Make This Recipe:

INGREDIENTS

1 can yellow corn
1 can black beans rinsed
2 roma tomatoes diced
1/2 small white onion diced
1 tsp garlic powder or 1 fresh garlic clove
1 jalapeno seeds removed
3 limes juiced
3-4 oz Cotija Cheese crumbled
1/4 cup cilantro minced
salt optional

Instructions

Chop up tomatoes, jalapeno, onion, and cilantro
Pour the black beans and corn into a colander and rinse well. Then add them to a bowl.
Add the tomatoes, jalapeno, onion, cilantro, garlic powder and salt and mix well.
Juice the limes, pour it over the salsa, and mix well.
Crumble the cotija cheese over the salsa and mix. Serve the salsa with tortilla chips.