Black Bean & Corn Salsa with Homemade Tortilla Chips

An easy and satisfying side great for get-together’s or keeping on-hand for a quick snack. You can also turn this colorful dish into a meal by serving a generous portion over a bed of leafy greens.

 

Black Bean & Corn Salsa with Homemade Tortilla Chips

 

The secret to this dip is giving it some time to marinade before serving. After a few hours in the fridge the flavor has much more to offer than what you’ll get right after making it. It can be kept in the fridge for up to 5 days, and gets better every day!

Eating plants often comes with the dreaded question about protein. Fun fact: Just 4 oz of black beans has over 23 grams of protein! For comparison, 4 oz of beef has 19 grams.  Bonus – the black beans also come with lots of fiber and no cholesterol, hormones or antibiotics.

 

Black Bean & Corn Salsa with Homemade Tortilla Chips

 

Tortilla chips usually have a ton of added fat – even if they’re baked! We recommend staying away from added oil since it’s processed and full of empty calories (check out the Why No Oil post for more info). But no worries – making your own, oil-free chips is easy.

At our house we make a few baking sheets of chips at a time so we always have them on-hand for dipping in Better than Cheese Queso, Roasted Red Pepper Hummus, Black Bean Basil Hummus, or Chives & Garlic or Dill Dip. In a sealed container these will keep for up to 2 weeks.

Black Bean & Corn Salsa with Homemade Tortilla Chips

Black Bean & Corn Salsa with Homemade Tortilla Chips

Homemade chips with just one ingredient: corn tortillas! The prefect vehicle for this veggie-filled black bean and corn salsa.
5 from 2 votes
Print Pin
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Beans, Dip, Salsa
Prep Time: 10 minutes
Resting time: 1 hour
Servings: 8

Ingredients

Tortilla Chips

  • 12 6 inch corn tortilla shells

Black Bean & Corn Dip

  • 2 15 oz cans no salt added black beans, drained and rinsed
  • 2 cups frozen corn, thawed
  • 1 14.5 oz can diced tomatoes (no need to drain)
  • 2 8 oz cans water chestnuts, diced
  • 1/2 cup onions, diced
  • 1 T lemon juice
  • 1 T lime juice
  • 2 T apple cider vinegar
  • 1 bunch cilantro, chopped
  • 1/2 tsp ground black pepper
  • salt, to taste

Instructions

Tortilla Chips

  • Preheat oven to 300 degrees F. 
  • Slice tortillas into 8 wedges. 
  • Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping. 
  • Bake for 15-20 minutes, or until starting to brown. Watch these carefully as they can burn quickly. 

Black Bean & Corn Dip

  • Add all ingredients to a large bowl and stir. Cover and refrigerate at least 1 hour prior to serving. 

Notes

To slice the tortillas into wedges I use this Ulu Knife. The dip is great after an hour of refrigeration but is even better if left to marinade over night prior to serving. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants


Leave a Reply

Your email address will not be published.

Recipe Rating