An Easy, Healthy Dip That’s (Yes!) Also Delicious? Meet Our Black Bean and Corn Salsa!
We’re big snackers, which means we need healthy snacks to reach for whenever possible (because otherwise, well, things go south fast). This smoky, slightly sweet black bean and corn salsa always, always hits the spot. Healthy, totally vegan, and brimming with vegetables and legumes, it’s a wonderful dip to have around. It keeps really well in the fridge, and it’s always welcome at backyard barbecues because most people are glad to have a slightly healthy option on the table and because it’s not mayo-based (like so many other summer sides) it does just fine, even if it sits in the sun for a bit. In case you’re not already sold, this bean corn salsa is also dead easy—open a few cans, do a little chopping and you’re done. By the way! We’re using the word “salsa” here because it really just means “sauce” or “condiment”—there are no tomatoes in this particular salsa.
Everything You’ll Need to Make This Black Bean and Corn Salsa
A little sweet, a little savory and a bit chutney-like, this black bean corn salsa recipe is such a great one to have handy. It’s a great one for parties—whether you’re a guest or the host—when you’re not sure of everyone’s dietary needs because it’s naturally dairy-free, gluten-free, meat-free and delicious! Even if you don’t know every last person’s dietary restrictions or preferences, chances are most people can eat it. Plus, though it is full of spices and flavor, it’s not spicy! The sweet corn plus a hint of honey in the dressing make it downright kid-friendly. Here’s everything you’ll need to make our easy bean and corn salsa:
Canned sweet corn
Canned black beans
Spices: cumin, chili powder, garlic powder, onion powder, smoked paprika.
How to Make Black Bean and Corn Salsa
Once you’ve glanced through the ingredients, we bet you could almost just wing it! That’s how truly easy it is to make corn and bean salsa. But just in case, and because it’s our job to give you all the ins and outs of the recipe, here’s how to make it:
Open all of the cans! Rinse and drain the beans and corn well.
Dump the chickpeas, black beans and corn into a bowl.
Stir in all of the remaining ingredients.
Pop it in the fridge to let the flavors meld for at least an hour (longer is fine, too!). It will get all tangy, sweet and smoky. When you just can’t wait any longer....
Grab some chips and dig in!
Serve Your Bean and Corn Salsa With…
There are so many ways to enjoy this bean salsa recipe! Try serving it:
As a dip with your favorite tortilla chips
With a platter of veggies, to really double down on the healthiness factor!
As a condiment, spooned over simply grilled fish or chicken.