First Step: Drain and rinse canned ingredients Drain the black beans and corn thoroughly, then rinse beans under cold water. This step reduces excess sodium and prevents the salsa dip from becoming watery, preserving texture and flavor.

Second Step: Prepare vegetables Remove seeds and stems from the red bell pepper and finely chop it. Similarly, finely chop the red onion and jalapeño pepper, adjusting jalapeño seeds and membranes for your desired heat level. Serrano peppers are a good substitute for extra spice.

Third Step: Combine ingredients In a large mixing bowl, combine the black beans, drained corn, diced red bell pepper, finely chopped onion, jalapeño, and optional diced tomatoes for added juiciness. Fold in garlic powder, kosher salt, freshly squeezed lime juice or red wine vinegar, olive oil, and chopped cilantro. Stir gently to evenly distribute and blend the flavors.

Fourth Step: Adjust seasoning Taste the salsa dip and adjust salt, pepper, or lime juice to your preference. This balance brings out the optimal flavor and tailors the dip to individual palates.

Final Step: Chill and serve Cover the salsa and refrigerate it for at least 30 minutes, allowing the ingredients to meld and intensify in flavor. Serve chilled or at room temperature alongside gluten-free tortilla chips, fresh vegetables, or use as a topping for tacos, grilled shrimp, steak, or stir-fried noodles.