This Black Bean Dip with Corn recipe will spice up your next party or game day – a high fiber appetizer that is great with nacho chips, dipping vegetables in, or adding to tacos or burritos.
This Black Bean Dip with Corn Is:
- Creamy
- Hearty
- Loaded with flavor
- Versatile
- Cheesy
- Vegetarian, Gluten Free, and High Protein
Easy Vegetarian Recipes for Parties or Entertaining!
This black bean corn dip is what I call an Easy Weeknight Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked appetizer but don’t want to spend hours in the kitchen prepping. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering delivery!
What’s In This Corn and Black Bean Dip Recipe?
- Corn – you can use fresh, canned, or frozen! Whatever you have on hand. If corn is in season, aim for fresh – but if not, then I like to use frozen sweet corn which has a better flavor than canned.
- Low Sodium Black Beans: Using a low or no salt bean is essential in this dish! These no salt added or low sodium beans have better flavor and control of the salt in your dip. If you use normal canned beans you run the risk of having the dip be way too salty.
- Salsa: This salsa is our absolute favorite… and I like that you can re-use the mason jars when you are done with the salsa to can other foods! It’s like a extra bonus.
- Melty Cheese: You can use creamy Velveeta for this recipe, or another melty cheese alternative. You can use a plant-based cheese for a vegan substitute as well.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Cumin: also adds a really nice flavor to this dip – cumin has a lightly smokey flavor found in a lot of chili recipes.
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
- Jalapenos: if you don’t have fresh jalapenos, these jarred sliced jalapenos are a fantastic addition to the dip! I use these in a pinch, they’re great to keep a jar or two in the pantry.
- Cilantro, Roasted Red Pepper, and Olives to top!
One of the BEST Pantry Staple Appetizer Recipes
This high protein black bean and corn dip recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Black Bean Dip with Corn Recipe?
- In a medium saucepan heat black beans, salsa, cheese, corn, chili powder, or cumin over low heat. Cook for 7 or 8 minutes until cheese melty and behind to bubble.
- Place dipin a bowl and top with chopped roasted red pepper, jalapenos, and cilantro. Serve with chips, crudites, and enjoy!
More Vegetarian Party Dip Recipes You’ll Love
Easy Garlic Hummus Recipe (Vegan, Gluten Free)
Creamy Eggplant Dip Recipe (Vegetarian, Gluten Free
3 Olive Hummus Dip Recipe (Vegan, Gluten Free, High Protein)
Get the Same Ingredients I Use For My Corn and Black Bean Dip Appetizer Recipe:
As always, if you make this vegetarian and black bean dip with corn recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Black Bean Dip with Corn
Ingredients
- 2 14 ounce cans low sodium black beans drained
- 1 cup salsa of choice, I used a medium salsa
- 1 cup corn use fresh, frozen, or canned
- 8 ounces velveeta or American cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup bell pepper
- 2 tablespoons Jalapenos
- 2 tablespoons Cilantro
Instructions
- In a medium saucepan heat black beans, salsa, cheese, corn, chili powder, or cumin over low heat. Cook for 7 or 8 minutes until cheese melty and behind to bubble.
- Place queso in a bowl and top with chopped roasted red pepper, jalapenos, and cilantro. Serve with chips, crudites, and enjoy!
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!Nutrition
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