Tomato & Black Bean Salsa (Bean Dip)


40 min



View original blog post: Tomato and Garlic Festival



  • 5 medium heirloom tomatoes
  • 3 organic sweet bell peppers
  • 2 15oz cans black beans, drained
  • 1 11oz can shoepeg corn (or 1 1/2 cup corn off the cob)
  • 3 garlic cloves
  • 1/4 Italian dressing
  • 1 bunch fresh cilantro


  1. Deseed and chop tomatoes and peppers into bite sized pieces. (You can use a food processor but I think that makes it too watered down). Once chopped, place veggies in a large mixing bowl.

  2. Drain and rinse beans and corn and add them to the veggies. If you are using fresh corn on the cob, boil the corn for 8-9 mins and remove from cob.

  3. Smash garlic cloves and add into mixture along with Italian dressing. Note: you can always add more dressing if you’d like.

  4. Lastly, chop cilantro into fine pieces and mix with veggies and beans. Voila, you are done!*

  5. Bust out a bag of your favorite tortilla chips and enjoy.

*I like to let my bean dip chill overnight in the fridge before serving. You can let it chill for 1 hour if you are in a rush, but I suggest letting the flavors all settle in so it’s nice and juicy.

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