Black Bean Dip (or Salsa or Salad)
The flavor of this easy dip/salad/salsa just gets better over time, so feel free to prepare it a day in advance.

Yield: 1+ quart or approximately 8 servings


  • 1 (14-1/2 ounce) can black beans, rinsed and drained
  • 2 cups frozen corn kernels (or fresh, cooked, and cut off the cob)
  • 1 red bell pepper, seeded and diced (may substitute color of choice or use a mix)
  • 1⁄2 cup red onion, minced
  • 1/4 cup chopped cilantro*
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon sriracha sauce (or hot sauce of choice; use 1/4 to 1/2 teaspoon for flavor with less heat)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Optional: 1 avocado**, diced


  1. Combine the black beans, corn (no need to defrost), bell pepper, onion, and cilantro in a large bowl.
  2. In a small bowl whisk together the remaining ingredients (except the optional avocado) and pour over the black bean mixture. Toss to thoroughly coat.
  3. Let stand for at least 15 minutes for the corn to fully defrost and flavors to combine–the flavors will continue to improve over time.
  4. When ready to serve, add the avocado**, if using, and toss. Great as a dip with tortilla or corn chips (like Scoops); as a salsa spooned over fish, chicken or steak; mixed into grain-based or green salads, or as a stand-alone salad.


  • *If you don’t care for cilantro, fresh parsley, chives, or basil would all be good substitutes.
  • **If you are planning on leftovers, you may wish to use the avocado as a topping rather than stirring it in. The avocado will discolor as it sits overnight in the fridge, although it is still fine to eat.

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