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.
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!
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!
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.
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.
How to Make Black Bean and Corn Salsa
- Drain and rinse black beans until there are no more bubbles.
- Drain corn, it is not necessary to rinse.
- Once excess liquid is drained pour beans and corn into a mixing bowl.
- Chop avocado and onion. Quarter tomatoes. Add to bowl.
- 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
Black Bean and Corn Dip
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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Delicious colorful snack that’s easy to make. Nice to eat tortilla chips with something other than queso!