Black Bean Dip Recipe
Black Bean Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

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

Nutritional Facts

1/4 cup: 88 calories, 5g fat (1g saturated fat), 0 cholesterol, 179mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 2 medium ripe 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
  1. 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.
  2. 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.
Originally published as Black Bean Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p243

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Reviews forBlack Bean Dip

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MY REVIEW
livinglife User ID: 3418947 155750
Reviewed Sep. 7, 2011

"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."

MY REVIEW
kellori114 User ID: 1072564 133950
Reviewed Mar. 14, 2011

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

MY REVIEW
Amy the Midwife User ID: 2816815 133567
Reviewed Mar. 22, 2010

"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."

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