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Home » Recipes » Appetizers & Snacks » Dips » Black Bean and Corn Dip

Black Bean and Corn Dip

July 24, 2020 by Jennifer @ Plowing Through Life 1 Comment

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Fresh and festive this Black Bean and Corn Dip with tomatoes, onions and avocado is the perfect party food.  Add a little dressing and scoop up on tortilla chips, this easy bean dip and salsa recipe also makes an easy snack to enjoy at home. 

Hand with tortilla chip scooping in black bean dip with corn

If you like this recipe you may also enjoy our Fiesta Corn Dip with Cream Cheese.

Also Called Black Bean and Corn Salsa

Fresh, salty tortilla chips loaded with corn, beans and other veggies in a light dressing are fun to eat and taste delicious! Just like our Potato Chip Dip, this salsa is so scoopable, colorful and fun to eat.   

Using a can of black beans, a can of corn, fresh cherry or grape tomatoes, avocados and a sweet onion marinated in a little red wine vinaigrette dressing has just the right balance of flavors to create the best cold black bean dip! This appetizer dip recipe makes parties more fun.

The flavors are so bold and festive just like in our cold Cranberry Jalapeño Salsa.  I love how chopped up veggies allow so many different flavors to blend together in every bite!

Close up on black beans, corn, avocado, tomatoes, onions and red wine vinaigrette dressing

Complimentary appetizers with fresh flavors are Bell Pepper Dip, Marinated Tomatoes, and Carrot Salad with Celery and Mangos.

Cold Dip with Black Beans and Corn

A friend that lives in the southwest shared this recipe with me.  The original calls for a big batch and two cans of everything and a 7 Seas Salad Dressing.  I haven’t seen 7 Seas Salad Dressing in several years, so I just choose a red wine vinaigrette in whatever brand is in stock.  

My friend Melody also shared the pro tip to rinse the black beans until there are no more bubbles to help make them less gassy.  She also chooses lower sodium beans to help make the recipe a little more healthy.  

Her recipe was simply named “Bean Dip.”   That name doesn’t do justice to the beauty and bold flavors contained in each bite.  

Black bean and corn salsa in white bowl on plate with tortilla chip scoops

We love making this dip to help use the abundance of cherry tomatoes that are garden is producing.  When we have lots of tomatoes we add more to the dip.  It’s very easy to adjust the amount of any ingredients in this dip and it still tastes great!

Tips for Making Black Bean & Corn Dip

  • Dip tastes great immediately after being mixed up, but it tastes even better when the veggies have marinated in the dressing for at least an hour. 
  • Check the label and ingredients section on your can of black beans,  ours can read cooked black beans which means they do not need to be cooked
  • Beans are difficult to rinse inside the can, use a strainer to get a good quick rinse done in the beans
  • A can of yellow and white corn can easily be substituted for yellow corn which is easier to find and maybe a bit cheaper.  
  • Store leftovers in the refrigerator for 2 – 4 days. 
Cold party dip made of black beans, corn, tomatoes, avocado and onions in dish by tortilla chips

The only thing that would make this dip more fun would be enjoying it on the River Walk in San Antonio!

How to Make Black Bean and Corn Salsa

  1. Drain and rinse black beans until there are no more bubbles. 
  2. Drain corn, it is not necessary to rinse. 
  3. Once excess liquid is drained pour beans and corn into a mixing bowl.
  4. Chop avocado and onion. Quarter tomatoes.  Add to bowl.  
  5. Pour dressing over veggies and stir until mixed well.  

Other Easy Dip Recipes:

  • Bagel Dip
  • Slow Cooker Sausage & Cream Cheese Dip
  • Fiesta Sausage Dip
  • Buffalo Chicken Dip
  • Cheesecake Dip for Fruit
  • Reuben Dip

Printable Black Bean and Corn Dip Recipe

Square bowl filled with black bean dip on platter with tortilla scoop chips

Black Bean and Corn Dip

Fresh and festive this Black Bean and Corn Dip with tomatoes, onions and avocado is the perfect party food.  Add a little dressing and scoop up on tortilla chips, this easy bean dip and salsa recipe also makes an easy snack to enjoy at home. 
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Black Bean and Corn Dip, Black Bean and Corn Salsa
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 10 people
Calories: 181kcal
Author: Jennifer @ Plowing Through Life

Ingredients

  • 15 ounce can black beans drained and rinsed
  • 15 ounce can yellow and white corn drained
  • 1/2 pint cherry tomatoes quartered
  • 1 avocado chopped
  • 1/2 sweet onion chopped
  • 3/4 cup red wine vinaigrette dressing

Instructions

  • Drain beans and rinse well. Drain corn. Pour into a mixing bowl.
  • Quarter tomatoes, chop avocados and onion. Add to mixing bowl.
  • Pour dressing over vegetables and stir well. Store in the refrigerator.

Notes

  • Dip tastes great immediately after being mixed up, but it tastes even better when the veggies have marinated in the dressing for at least an hour. 
  • Check the label and ingredients section on your can of black beans,  ours can read cooked black beans which means they do not need to be cooked
  • Beans are difficult to rinse inside the can, use a strainer to get a good quick rinse done in the beans
  • A can of yellow and white corn can easily be substituted for yellow corn which is easier to find and maybe a bit cheaper.  
  • Store leftovers in the refrigerator for 2 – 4 days. 

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Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 427mg | Fiber: 6g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Follow me@PlowingThroughLife and mention #PlowingThroughLife!

Related

Filed Under: Appetizers & Snacks, Dips

Previous Post: « Pizza On A Stick
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Comments

  1. Andrew

    July 24, 2020 at 3:51 pm

    5 stars
    Delicious colorful snack that’s easy to make. Nice to eat tortilla chips with something other than queso!

    Reply

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