black bean corn salsa dip
Made with fresh veggies, pantry staples, and just the right amount of zing, this recipe is a must for parties, meal prep, or anytime snacking!
Servings 8
Ingredients
- 1 can low-sodium black beans 15 oz
- 1 cup frozen corn thawed or steamed in microwave*
- 3 medium roma tomatoes seeded and diced
- 1 red bell pepper diced
- 1/2 red onion diced
- 1 jalapeño pepper seeded and diced
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp freshly cracked black pepper
- 3 Tbsp lime juice
- 1 Tbsp olive oil
- 1 tsp agave
- 1/3 cup chopped cilantro
Instructions
- Drain and rinse black beans in a colander.
- In a large mixing bowl, add the rinsed beans, corn, tomatoes, bell pepper, red onion, jalapeño, salt, garlic powder, ground cumin, freshly cracked black pepper, lime juice, olive oil, agave, and cilantro.
- Stir to combine.
- Place the bowl in the fridge for 30 minutes to 1 hour to let the flavors meld.
- Serve with tortilla chips.
Notes
*you can use a can of corn, drained, if you prefer, but I find the canned flavor to be too metallic.
