Black Bean and Corn Dip

Name: Black Bean and Corn Dip
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (850 g (drained)) canned black beans, drained and rinsed; 1½ cups (250 g) corn kernels, fresh or frozen (thawed), drained if wet; ½ medium onion (100 g) red onion, finely diced; 1 medium pepper (150 g) red bell pepper, finely diced; ¼ cup (15 g) fresh cilantro, finely chopped; 2 limes (120 g) fresh limes, juiced; 1 small pepper (20 g) jalapeño, finely minced, seeds removed for less heat (optional); 2 cloves (6 g) garlic, minced; to taste kosher salt; to taste freshly ground black pepper; ½ teaspoon (1 g) ground cumin; 2 tablespoons (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A vibrant, fresh no-cook dip bursting with black beans, sweet corn, red onion, cilantro, and lime. This dip comes together in minutes and works equally well as an appetizer, side dish, or topping for grilled chicken or fish. The flavor improves as it sits, making it ideal for preparing ahead.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: 3 cups (about 24 oz total)

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Steps

Before you start

Have all ingredients at room temperature or cold from the fridge
Drain and rinse the canned black beans thoroughly
Prep all vegetables before starting assembly

1
Prep all vegetables
- On a cutting board with a sharp knife, dice the red onion into ¼-inch pieces (about 100 g).
- Dice the red bell pepper into ¼-inch pieces (about 150 g), removing the stem and seeds.
- Mince the 2 garlic cloves as finely as possible (about 6 g).
- If using jalapeño, mince it finely and remove the seeds if you prefer less heat (about 20 g).
- Set all prepped vegetables aside in separate piles or small bowls.
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Ready when: All vegetables are finely and uniformly diced
Tip: Uniform dice ensures even distribution and consistent texture throughout the dip
2
Combine beans and vegetables
- In a medium mixing bowl, add the drained and rinsed black beans (850 g drained) and corn kernels (250 g).
- Add the diced red onion, diced red bell pepper, minced garlic, and minced jalapeño.
- Using a wooden spoon or rubber spatula, stir gently but thoroughly to combine all ingredients evenly.
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Ready when: All vegetables are evenly distributed with no pockets of single ingredients
Tip: Stir gently to avoid breaking up the beans, which should remain whole for the best texture
3
Season and dress
- Juice the 2 limes directly into the bowl (about 60 ml juice).
- Add 2 tablespoons (30 ml) extra-virgin olive oil and ½ teaspoon (1 g) ground cumin.
- Chop the cilantro finely (about 15 g) and add it to the bowl.
- Season with ¼ teaspoon kosher salt and a pinch of freshly ground black pepper.
- Stir everything together until evenly coated and no dry spots remain.
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Ready when: Lime juice, oil, and seasonings coat all ingredients evenly with a bright appearance
Tip: Add salt gradually and taste as you go—canned beans contain sodium, so ¼ teaspoon is a good starting point. You can always add more after resting
4
Rest and adjust
- Cover the bowl loosely and let the dip rest at room temperature for 15 minutes.
- This allows the lime juice to soften the raw vegetables slightly and lets all the flavors meld together.
- After 15 minutes, taste the dip and adjust the seasoning with additional salt, pepper, or lime juice as needed.
- Transfer to a serving bowl and serve immediately with tortilla chips, pita crisps, or fresh vegetables.
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Ready when: The lime and cilantro flavors have developed and the vegetables are slightly softened
Tip: Don't skip the resting period—it makes a noticeable difference in flavor. For a chilled dip, refrigerate for 30 minutes to 1 hour instead and serve cold, stirring well before serving

Good to know

Tips

For a creamier dip, mash ¼ to ½ cup of the black beans and fold them back into the mixture; this adds body without puréeing everything
To make this dip more substantial as a main-course side, add ½ cup crumbled queso fresco, cotija, or feta cheese after seasoning
Toast the cumin in a dry skillet for 30 seconds before measuring to enhance its earthiness—optional but rewarding
Serve this dip alongside grilled chicken, fish tacos, or fresh salads for a light, zesty complement

Make ahead

This dip actually tastes better when made 4–8 hours ahead, allowing the flavors to fully develop. Prepare it through step 3, cover, and refrigerate. Bring to room temperature or serve cold; stir well before serving and adjust seasoning if needed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and store for up to 3 days (the lime juice acts as a preservative). Freezer: not recommended due to the texture of the corn and beans changing. To serve: cold directly from the fridge, or let come to room temperature and stir in a splash of fresh lime juice to brighten the flavors.

Substitutions

corn kernels → roasted corn kernels (charred in a skillet for deeper flavor). Adds a smoky dimension; cool before adding to the dip
fresh cilantro → fresh parsley or a combination of cilantro and parsley. For those who dislike cilantro's soapy taste; use the same amount
red bell pepper → yellow or orange bell pepper, or a mix. Changes the color but maintains the sweetness and texture
canned black beans → pinto beans or a mix of black and pinto beans. Slightly milder flavor but equally delicious; maintain the same quantity