Best Ever Southwestern Black Bean Dip Recipe

This recipe is a crowd-pleasing appetizer packed with fresh flavor and a delightful crunch. It’s perfect for parties, game days, or a light and satisfying snack.

Ingredients

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 green bell pepper, seeded and chopped
  • 1 (15-oz) can corn, drained (or 1-3/4 cups fresh or frozen-thawed sweet corn)
  • 3 vine-ripened tomatoes, seeded and chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, minced (seeds and ribs removed for a milder dip)
  • 1 clove fresh garlic, minced
  • 1/4 cup chopped cilantro (more or less to taste)
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 3/4 cup of your favorite vinaigrette (Italian or another zesty option)

Instructions

In a large bowl, combine the black beans, chopped green pepper, corn, tomatoes, red onion, jalapeno (if using), garlic, cilantro, cumin, salt, and pepper.

Pour in the vinaigrette and stir gently until everything is evenly coated. You can mash some of the beans with a fork for a thicker consistency, or leave it chunky for a more rustic dip.

Taste and adjust seasonings: Add more salt, pepper, cumin, or cilantro to your preference. If the dip seems too thick, add a tablespoon or two of water or additional vinaigrette to achieve your desired consistency.

Serve immediately: This dip is best enjoyed fresh. Serve with your favorite dipping chips, like tortilla chips, plantain chips, or even crudités (cut-up vegetables like carrots, celery, and bell peppers).

Tips

For a creamier dip: Reserve some of the bean liquid before rinsing and mash a portion of the beans in the bowl with a fork to create a smoother base.

Make it spicy: Leave the seeds in the jalapeno for a kick, or add a pinch of cayenne pepper.

Garnish it up: Top the dip with some crumbled cotija cheese, chopped fresh avocado, a lime wedge, or a sprinkle of chopped fresh cilantro for extra flair and flavor.

Leftovers: Store leftover dip in an airtight container in the refrigerator for up to 3 days. The flavor might develop further, but the texture might become slightly softer.

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