Easy Bean Corn Salsa Dip
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This easy Bean Corn Salsa Dip is a lighter, lentil-based twist on the popular Trader Joe’s Creamy Corn Salsa Dip. It’s just a few ingredients mixed in a bowl – no cooking or heavy dairy needed. Perfect with chips or as a fresh topping!
I wanted to make that Creamy Corn Salsa Dip that’s been all over social media (the one that’s just cream cheese and Trader Joe’s Corn & Chile Tomato-Less Salsa), but make it a lighter, veggie-packed version.
The TJ’s corn-chile salsa provides a flavorful base for fresh tomatoes, bell peppers, and lime juice, while the lentils add a firm, chewy texture and lighten up the whole dish. It’s basically the best parts of a classic corn-and-bean salsa and a protein-packed lentil dip in one bowl, and IT’S SO GOOD.
We dug right into it with tortilla chips, but it’s also a bomb topping for tacos or burrito bowls. You could even spoon some over grilled chicken, steak, or seafood to instantly level up your dinner without having to cook anything else. However you serve it, you really can’t go wrong.
Why You’ll Love this Recipe!
- Insanely easy. There are only 5 ingredients (cilantro and avocado optional), and there is zero actual cooking involved. Just some light chopping and a little stirring.
- Special diet-friendly. Without the cream cheese, it’s dairy-free and 100% vegan. It’s also naturally gluten-free, making it a safe bet for any crowd.
- Crowd-pleaser. It’s perfect with chips as part of a snack spread alongside my 5-Ingredient Guacamole and Corn Relish Dip.
- The lentil benefits. Lentils are packed with protein and fiber, making this bean corn salsa a bit more nutritious.
Ingredients You’ll Need
- Trader Joe’s corn & chile tomato-less salsa. If you aren’t near a TJ’s, Stonewall Kitchen makes a spicy corn relish that would be a suitable swap. The Trader Joe’s salsa is heavy on the coriander, so if you’re not a fan of that spice, go with Stonewall Kitchen. You could even swap in this Fiesta Salad if you want to go from scratch.
- Trader Joe’s steamed lentils. Found in the refrigerated section, these are a huge time-saver, but if you can’t find them, a can of rinsed and drained brown or green lentils works just as well. You can also boil your own lentils, just make sure they’re completely cooled before you toss them in.
- Roma tomatoes. I like using these because they have fewer seeds, but you can use any kind you like. Just scoop out any soft bits to keep the dip from getting watery.
- Bell pepper. I usually go with green bell pepper for contrast, but any color works. Red, orange, or yellow will just be a little sweeter.
- Lime juice. PLEASE use an actual lime. The stuff in the plastic squeeze bottle is not as good, and since this is a fresh dip, the hit of real acidity makes a big difference.
- Cilantro. This is optional because I know some people think it tastes like soap. I am not one of those people, so I throw some in for freshness.
- Seasonings. The corn-chile salsa is doing most of the work here, so all you really need is a pinch of salt and pepper.
- Avocado. Not a necessity, but it does add a nice creamy contrast to the hearty lentils. If you use it, wait until the very last second to stir it in so it doesn’t turn into brown mush while the dip sits in the fridge.
How to Make Bean Corn Salsa Dip with Lentils
Step 1: Mix. In a large bowl, stir together the corn-chile salsa, lentils, tomatoes, bell pepper, cilantro (if using), freshly squeezed lime juice, a pinch of salt, and a little pepper.
Step 2: Chill. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours if you have the time) to allow the flavors to mingle.
Step 3: Serve. Right before serving, add the avocado (if using), and give the dip one more quick stir. Adjust the seasonings, if needed, then grab a bag of tortilla chips, and dig in!
Recipe Tips and FAQs
- Make sure you rinse and drain your lentils well. I usually just give them a good shake in a mesh strainer.
- Dice the tomatoes and peppers the same size as the corn kernels and lentils, so you get a little bit of everything and no giant chunks on every chip. It also just looks prettier this way.
- The TJ’s salsa already has a fair amount of salt, and those flavors will intensify while the dip sits in the fridge, so go easy on the salt at first, then do a final taste test before serving. You can always add more, but you can’t take it away.
- I know waiting is the worst, but chilling the dip for at least 30 minutes isn’t optional. The flavors need time to settle, and the lentils need time to soak up the lime and spice from the salsa.
Customize It
- Lentil swaps – If lentils aren’t your thing, this dip is just as good with black beans or black-eyed peas. Just make sure they’re rinsed and drained really well.
- Make it spicy – The TJ’s salsa adds a little heat, but you can always add finely diced jalapeño, cayenne, red pepper flakes, or a few dashes of hot sauce before chilling to crank it up.
- Savory mix-ins – For extra oomph, try adding some finely diced red onion, sliced black olives, or a teaspoon of smoked paprika.
- Add cheese – If it doesn’t need to be dairy-free, stir crumbled cotija, queso fresco, or a shredded Mexican blend directly into the dip right before serving for added flavor and texture.
Yes, and you absolutely should. This corn salsa dip tastes way better after it’s sat in the fridge for a few hours. Just hold off on adding the avocado until right before you serve it so it doesn’t turn brown.
Kinda, sorta. They’re both bean-and-veggie-based dips. However, traditional Cowboy Caviar (AKA Redneck Caviar) uses black beans and black-eyed peas with shoepeg corn and a vinaigrette dressing, while this Bean Corn Dip uses lentils for a slightly different texture. This recipe is great for a quick throw-together, but it doesn’t hold a candle to my mother-in-law’s famous Carolina Caviar. It’s worth the chopping effort if you want a great corn and bean dip from scratch!
How to Serve It
The lentils and corn-chile salsa make this dip pretty heavy, so you’ll want to serve it with sturdy, thick-cut tortilla chips. We learned the hard way that the thinner, cafe-style chips break the second you scoop.
But it isn’t just a snack! It also makes a killer topping for tacos, burrito bowls, and grilled proteins like chicken, salmon, or steak.
Storing and Freezing
Storing: Leftover bean corn dip will stay fresh in an airtight container in the fridge for 3 to 4 days. If it starts to look a little dry, just give it a fresh squeeze of lime juice and a quick stir.
Freezing: I wouldn’t freeze it. The texture will get weird and watery once it thaws.
More Easy Dip Recipes
- Whipped Feta Dip with Roasted Tomatoes and Olives
- Southern Style Jalapeño Pimento Cheese
- Easy Avocado Yogurt Dip
- Greek Yogurt Spinach Dip
- Cold Caprese Dip with Feta
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Easy Bean Corn Salsa Dip
Equipment
- Large mixing bowl
Ingredients
- 13.75 oz jar Trader Joe's Corn and Chile Tomato-Less Salsa *see notes for a swap here
- 1 cup Trader Joe's refrigerated steamed lentils *can sub with canned lentils (rinsed and drained) – see notes for bean swaps
- 2 Roma tomatoes finely chopped
- 1 bell pepper seeded and finely chopped
- 2-3 tbsp freshly squeezed lime juice *adjust to taste
- ¼ cup chopped fresh cilantro *optional
- salt and pepper to taste
- optional add-in: fresh avocado
Instructions
- Add all ingredients to a large bowl and stir to combine.
- Cover and chill for at least 30 minutes or up to 2 hours to allow the flavors to mingle.
- Stir well before serving. If adding the fresh avocado, stir in right before serving. Serve with tortilla chips.
Notes
- If you aren’t near a TJ’s, Stonewall Kitchen makes a spicy corn relish that would be a suitable swap. The Trader Joe’s salsa is heavy on the coriander, so if you’re not a fan of that spice, go with Stonewall Kitchen. You need a thick corn salsa texture for it to work here.
- Trader Joe’s steamed lentils are found in the refrigerated section. If you can’t find them, a can of rinsed and drained brown or green lentils works just as well. You can also boil your own lentils, just make sure they’re completely cooled before you toss them in.
- If lentils aren’t your thing, this dip is just as good with black beans or black-eyed peas. Just make sure they’re rinsed and drained really well.
Nutrition
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