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Black Bean Dip

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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4-1/2 cups


  • 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


  • 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.
Nutrition 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.

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  • evolunze
    Dec 24, 2012

    No comment left

  • livinglife
    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.

  • kellori114
    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.

  • ashedges
    Nov 13, 2010

    No comment left

  • Amy the Midwife
    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.

  • teason
    Dec 14, 2009

    No comment left

  • hapyhart
    Jul 26, 2009

    No comment left

  • vjumpstart
    Jun 10, 2008

    No comment left