Easy Bean Corn Salsa Dip

A few freshly chopped vegetables, beans, fresh lemon juice, and a jar of prepared corn salsa is all you need for this simple and easy dip.

Course Appetizer

Cuisine Mexican

Prep Time 5

Refrigerating time 30

Total Time 35

Servings

Calories 91kcal

Author Amee

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

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.

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.