Vegan Black Bean, Corn, and Jicama Salsa
This vegan Mexican appetizer is a mouth-watering dip that’s perfect paired with tortilla chips. Vegan Black Bean, Corn, and Jicama Salsa is a wholesome and flavorful dip that would be perfect for a Taco Tuesday dinner or a backyard barbeque.
Spotlight on this Vegan Black Bean, Corn, and Jicama Salsa.
It’s packed with nutrients. You will only find nutrient-packed plant-based ingredients in this recipe. From fresh herbs, to hearty beans, to spicy red onions, the ingredients are packed with fiber, vitamins, and and antioxidants.
It’s easy to make. While it does take a few minutes to chop all of the ingredients, it’s very straightforward. Besides chopping, there’s not much more to it. Easy peasy if you ask me! Another perk is that you can simply find all of the ingredients at your local grocery store.
It’s hearty. I love putting this salsa over a bed of lettuce for an instant salad or enjoying it as a dip with tortilla chips It’s so filling and hearty which is why this black bean dip is a favorite among many!
It’s a big serving. I love how much dip this recipe makes. It’s one of my favorite recipes to make for meal prep or for a party. Make it on Sunday for meal prepping and you can enjoy this salsa all week long!
Frequently asked questions
Can I use another bean variety? Sure! Since it is Mexican, I would recommend using pinto beans instead of black beans!
Can I serve the dip right away or do I need to chill it? Yes! Serve it right away or chill it for an hour or two. Either way will work!
Can I use frozen corn instead of cooked fresh corn? Sure. However, I do recommend fresh boiled corn for this recipe. It makes the dish taste fresher, for sure.
How to Enjoy This Vegan Dip
On top of a salad: Grab a handful of romaine lettuce and top it with avocado, this black bean, corn, and jicama salsa, and a few spoonfuls of red salsa and you’ve got yourself a healthy and delicious Mexican salad.
In a taco or burrito: This makes for the best taco filling and topping. I love to add it on top of my burrito bowl, as well. It perfectly finishes off a burrito or taco. Yum!
As a dip: Grab a bag of tortillas and dip in. This is the ultimate way to enjoy this black bean dip. The crunch from the tortilla chips is ideal. Serve this at your next party!
As a side dish: Honestly, I enjoy eating this salad by it’s self along side a main dish. It’s delicious on it’s own as a corn salad but can also be the star of the show. How’s that for a vegan dip?
The Ingredients
Black beans: I like to use organic varieties. If I have enough time, I will even cook up a batch of dry beans in my pressure cooker to avoid the toxins in cans. But, I usually don’t have time for that. Make sure to rinse the beans well.
Red bell pepper: Look for peppers that are deep red and firm to the touch. Hence a soft outer skin means that it is most likely spoiled inside. I also like to grab ones that have nice and straight sides for easy cutting.
Red onion: Although onions aren’t heavily sprayed with pesticides and technically aren’t on the “dirty dozen” list, organic onions are filled with more antioxidants and flavanols, which help protect against cancer. Your call but I do use organic varieties when available.
Jalapeno: If you are not into spice, feel free to omit this ingredient. I enjoy the flavor of minced jalapenos. Remove the seeds if you want this dish less spicy.
Cilantro: Did you know that herbs are jam-packed with many nutrients, even more than salad greens, for example? Not to mention, fresh cilantro brings a wonderful flavor to any Mexican dish. It’s important to purchase herbs in organic varieties as they are heavily sprayed with herbicides, in most cases.
Mango: I love this sweet addition! It really gives a twist to this Mexican dip. Feel free to add another diced mango if you love mango!
Cherry tomatoes: Any small, sweet, and juicy tomatoes will work for this dish. Whatever is in season and is ripe will work. Grape tomatoes work, too. Isn’t it wonderful that cherries bring natural sweetness to this dip! Mother nature is so good, isn’t it?
Jicama: This ingredient brings the perfect crunch to this salad. I just love Jicama! I purchase jicama sticks from Trader Joe’s in the produce section.
Corn: I am sure this recipe would work with canned corn or frozen corn. But fresh corn makes it much more mouth-watering and fresh. Also, I love to use sweet corn for this recipe!
Lime vinaigrette: For this dressing you will need fresh lime juice, apple cider vinegar, olive oil, ground cumin, chili powder, garlic, maple syrup, salt, and pepper. You can remove the maple syrup if you want a sugar-free dressing, however it really ties the other ingredients together.
Instructions
Step one: Chop all of the produce. Rinse and drain the beans.
Step two: Add all of the dip ingredients to a large bowl.
Step three: Place all of the dressing ingredients into a small bowl or mason jar with lid. Whisk it or shake it all up until everything is combined.
Step four: Pour the dressing over the salad and toss it all up.
Serve it immediately with a bowl of tortilla chips or chill it in the fridge for up to 12 hours before serving.
How to Store Leftovers
Place the fresh salsa into an airtight container and in the fridge for up to three days.
Tips + Modifications
If you do not have red onion on hand, feel free to replace it with minced chives or green onions.
You can add guacamole chunks to this corn salsa for a heartier and creamier version.
Cook your fresh corn however you desire. You can boil it, cook it in the oven, or grill it.
Other Vegan Dips You’ve Got to Try
Creamy Blender Black Bean Salsa Dip
Easy Veggie Loaded 7-Layer Appetizer Cups
Easy and Creamy Lemon Dill Hummus
Vegan Black Bean, Corn, and Jicama Salsa
Equipment
- 1 large bowl
Ingredients
For the salad
- 1 can black beans, rinsed and drained
- 1 large red bell pepper, diced
- ½ medium red onion, finely diced
- 1 jalapeno, deseeded and finely diced
- ¼ cup fresh cilantro, minced
- 1 large mango, peeled and cut into small chunks *you could use 2 mangos, if you enjoy the sweetness of Mango
- 1½ cups cherry tomatoes, chopped *any sweet and small variety will work
- 1 cup jicama sticks, finely chopped
- 2 ears of cooked corn and kernels removed
For the vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar *red wine vinegar will work, too
- juice from 1 lime
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 2 garlic cloves, minced
- 1 teaspoon maple syrup honey will work, too
- Salt and pepper, to taste
Instructions
- Rinse off the black beans, dice and mince all of the produce and throw everything into a large bowl.
- Make the dressing by adding all of the ingredients to a mason jar with a lid. Give it a good shake.
- Pour the dressing over the top of the salad and toss everything.
- Serve immediately or store the salsa in the fridge in an air-tight container for a few hours to chill before serving.
Notes
Nutrition
Enjoy!
XOXO
Michelle