Chipotle Black Bean and Corn Salsa

Chipotle Black Bean and Corn Salsa

Woo!  We are back from Austin and all I can say is - someone get me a kale salad!  I'm not sure if I'm embarrassed or proud to say that we ate at the most ridiculous donut food truck FOUR times during our six day stay, but I'll let you be the judge of that.

Even though the donuts likely covered our entire daily caloric needs, we still fit in two BBQ restaurants, a staple South Congress pizza joint, more tacos than I can count, more food trucks than I can remember, multiple breweries, and a crazy good burger.  Oomph, I'm stuffed.

All I know is - there are SO many dishes I want to recreate at home (migas! avocado tacos! banh mi sandwich!).  But first, this salsa!

Chipotle Black Bean and Corn Salsa

I made this Chipotle Black Bean and Corn Salsa for Cinco de Mayo (along with that Mexican Chocolate Tres Leches Cake!) and while I've made a number of black bean and corn dip/salsa recipes in my day, this one is definitely not the ordinary.

The dressing in this Chipotle Black Bean and Corn Salsa is spicy from the chipotle peppers, a little sweet from some agave nectar, and full of more flavor with garlic, lime juice, cumin, and red wine vinegar.  It was delicious on our brisket tacos as well as an irresistible dip with tortilla chips.

Chipotle Black Bean and Corn Salsa

Chipotle Black Bean and Corn Dip

Chipotle Black Bean and Corn Salsa

A fresh and tasty black bean and corn salsa with a little kick from chipotle peppers!
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 272kcal


For the chipotle dressing:

  • 2 chipotles en adobo sauce
  • 3 tablespoons olive oil
  • 1 tablespoon agave nectar
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • ½ teaspoon cumin
  • ¼ teaspoon salt

For the dip:

  • 14 ounces frozen corn thawed
  • 14 ounce can black beans drained and rinsed
  • ½ red onion finely minced
  • 10 ounces cherry tomatoes quartered
  • 4 green onions diced
  • cup cilantro chopped
  • 1 avocado diced


  • Combine all dressing ingredients in a food processor and pulse until all ingredients are blended.
  • Combine all the dip ingredients in a large bowl and drizzle with dressing.
  • Stir well to combine.
  • Serve with tortilla chips and enjoy!


Calories: 272kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 422mg | Potassium: 719mg | Fiber: 9g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 26mg | Calcium: 48mg | Iron: 3mg
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Chipotle Black Bean and Corn Salsa

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  1. You're making me want to go buy a big bag of chips and make this salsa asap! It sounds delicious!

    I've heard such great things about the food in Austin .. someday I need to make it there!

  2. Hi Taylor! Oh how I miss my beautiful Austin! Isn't it a great city?? I am having a cookout tomorrow and was trying to think of a good dip and came across this one. Because it sounds delicious and you discovered it in my old stomping ground, I have to make it! Hope you enjoyed Austin and my home state! It will always have a special place in my heart!

    1. Hi Semonia! We absolutely LOVED Austin! Next time we'll have to go without Lars so we can enjoy the nightlife more 🙂 Hope you loved this salsa!