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Black Bean Dip Recipe

Black Bean Dip Recipe photo by Taste of Home

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With black beans, avocados, corn, peppers and cilantro, this family bean dip has lots of flavor and texture. This dip came about when I was experimenting with a similar recipe one day.

This recipe is:

Quick

Diabetic Friendly

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Black Bean Dip Recipe

Prep: 20 min. + chilling

Yield: 18 Servings

20 20

Ingredients

2 medium ripe California Avocados, peeled and diced
2 tablespoons lime juice
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
6 green onions, chopped
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions

In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic.
In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips. Yield: 4-1/2 cups.

Nutritional Facts 1/4 cup (calculated without tortilla chips) equals 88 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 179 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Black Bean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p243

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Black Bean Dip

Black Bean Dip

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Reviewed on Sep. 07, 2011 by livinglife

Another excellent recipe found in Taste of Home!! This is always a hit at any function. It is light and very fresh tasting. I rinse my black beans before adding them to the recipe. I also add a little extra lime juice and soaking time to the avocado to make sure they don't brown. I have made this recipe the night before and the avocados where still nice looking almost 20 hours later.

Reviewed on Mar. 14, 2011 by kellori114

This dip is wonderful, a party favorite. I just made it for the second time by request. It's so light and fresh.

Reviewed on Mar. 22, 2010 by Amy the Midwife

I made this dip for a function at work. I received RAVE reviews and nearly everyone asked for the recipe.

I mixed it up the night before (except for the lime and avocado), so that the flavors could "marry". I added the avocado/lime the next day to keep it looking as fresh as possible.

I used a roasted garlic rice vinegar instead of the red wine vinegar and omitted the cilantro, since I'm not a big fan of it.

I rinsed my beans well, but after tasting, seasoning, and stirring several times the ingredients started to get more of a starchy coating on them. To keep it looking fresh you may want to add the beans and avocado last.