Salsa Corn Bean Dip

READY IN: 3hrs 5mins
Recipe by JiveJeanne

I made this up when looking for a filling recipe to serve with tortilla chips and scoops, and have to make double batches every time because everyone practically inhales it! I make it year-round, it's good for picnics and any group gathering.

Top Review by Sydney Mike

Since I host several groups each month, I'm always willing to try new dips & spreads, &, like this one, I do fine those I'm happy to add to my finger food counter! This is A VERY NICE TASTING, EASY-TO-MAKE DIP! I did use the medium salsa (MY personal preference) & I also made half the batch as indicated & the other half topped with a bit of shredded colby jack cheese! Both were depleted at about the same rate, so . . . Thanks for a very nice recipe! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]

Ingredients Nutrition


  1. Drain the corn and black beans, rinse and drain off all excess water. Mix all three ingredients thoroughly. Refrigerate until ready to use. Allow at least 3 hours for the flavors to blend, preferably making this one day ahead.
  2. Note: For a spicier mix, use one jar medium salsa and one jar hot salsa.
  3. Serve with tortilla chips.
  4. "Cooking" time is just the time it takes for the flavors to blend.

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