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Creamy Lime Black Bean and Corn Salsa Recipe

Creamy Lime Black Bean and Corn Salsa

A colorful no-cook dip combining black beans, corn, crisp vegetables, cilantro, and a creamy lime dressing. Chill it for 30 minutes so the cumin, lime, onion, and jalapeño flavors blend beautifully.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Salsa
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can or 1 1/2 cups Whole-kernel corn, drained, or cooked corn
  • 1/2 cup Red onion, finely chopped
  • 1/2 cup Red bell pepper, diced
  • 1 medium, about 3/4 cup Medium tomato, seeded and diced
  • 1 jalapeño Jalapeño, seeded and finely minced
  • 1/4 cup Fresh cilantro, chopped
Creamy Lime Dressing
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon, optional Finely grated lime zest
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Drain and rinse the black beans thoroughly until the water runs mostly clear. Drain the corn well, and pat the beans dry if they still look wet.
  2. Add the black beans, corn, red onion, red bell pepper, seeded tomato, jalapeño, and cilantro to a large bowl. Toss gently so the beans remain whole and the vegetables are evenly distributed.
  3. In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, optional lime zest, cumin, kosher salt, and black pepper until smooth.
  4. Fold the dressing into the bean-and-corn mixture until every ingredient is lightly coated. Use a gentle folding motion to protect the diced tomato and black beans.
  5. Cover the bowl and refrigerate for about 30 minutes. Stir once more before serving, then adjust the salt, lime juice, or jalapeño heat to taste.

Notes

Rinse the black beans until the water runs mostly clear and dry them well to keep the dressing thick and bright. Fresh or thawed frozen corn may replace canned corn. Greek yogurt or all sour cream can replace the sour cream-and-mayonnaise combination, and avocado may be stirred in immediately before serving to help prevent browning.