Black Bean and Corn Salsa Dip
Black bean and corn salsa dip that tastes better the next day. No cooking, 15 minutes of prep, works as a dip, salsa topping, or cookout side dish
Ingredients
- 1 15 ounce can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 red bell pepper finely diced
- 1/2 red onion finely diced
- 1 jalapeño pepper seeds removed and finely diced
- 2 ripe tomatoes diced
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine black beans, corn, bell pepper, red onion, jalapeño, tomatoes, and cilantro.1 15 ounce can black beans,1 cup frozen corn kernels,1 red bell pepper,1/2 red onion,1 jalapeño pepper,2 ripe tomatoes,1/2 cup fresh cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, garlic powder, salt, and pepper to make the dressing.1/4 cup fresh lime juice,2 tablespoons olive oil,1 teaspoon ground cumin,1 teaspoon garlic powder,1 teaspoon salt,1/4 teaspoon black pepper.
- Pour the dressing over the vegetable mixture and gently toss to combine all ingredients.
- For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Serve with tortilla chips, as a topping for tacos, or as a side dish with grilled meats.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 62kcalCarbohydrates: 6.9gProtein: 1.2gFat: 3.9gSaturated Fat: 0.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.7gSodium: 336.5mgPotassium: 170.1mgFiber: 1.4gSugar: 2.9gVitamin A: 824.9IUVitamin C: 28.7mgCalcium: 11.4mgIron: 0.5mg
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