Description
A fresh, colorful, and crunchy dip made with black beans, corn, avocados, and a tangy dressing, perfect for parties and as a healthy snack.
Ingredients
Base Ingredients
- 1 can Black beans, rinsed and drained (Can substitute with pinto beans, kidney beans, or black-eyed peas.)
- 1 cup Corn (canned, thawed frozen, or grilled corn cut off the cob) (Grilled corn adds extra flavor.)
- 2 medium Avocados, ripe but not mushy (Add at the end to keep them chunky.)
- 2 medium Roma tomatoes, diced (Any variety of tomato can be used.)
- 1 medium Red onion, finely diced (Green onions can be a milder substitute.)
- 1 medium Red bell pepper, diced (Provides sweetness; other colors can be used.)
- 1 medium Jalapeno, diced (optional) (Add for heat; can substitute with chili flakes or hot sauce.)
- ¼ cup Fresh cilantro, chopped (optional) (Substitute with parsley if desired.)
Dressing Ingredients
- 3 tablespoons Lime juice (Freshly squeezed preferred.)
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar (or apple cider vinegar)
- ½ teaspoon Ground cumin (Use less if you prefer a milder flavor.)
- to taste Salt and pepper (Season in layers to taste.)
Instructions
Preparation
- Rinse and drain the black beans and corn.
- Chop the tomatoes, onion, bell pepper, jalapeno, and cilantro into small, even pieces.
- In a small bowl, whisk together lime juice, olive oil, red wine vinegar, cumin, salt, and pepper to make the dressing.
Mixing
- In a large bowl, combine black beans, corn, and chopped veggies.
- Pour the dressing over the mixture and stir to combine.
- Add diced avocado last, folding it gently to keep it chunky.
- Let the mixture sit for 15 to 30 minutes before serving to allow flavors to meld.
Notes
For best results, prepare ahead of time and add avocado right before serving. Can be stored for 1-2 days with avocado, or up to 4 days without.
- Prep Time: 15 minutes
- Category: Appetizer, Side Dish, Snack
- Cuisine: Mexican, Tex-Mex