Looking for a healthy dip recipe? This Black Bean Dip fits the bill! It’s loaded with fresh vegetables as well as a few convenience items and this healthy bean recipe can be made as spicy or mild as you like. We take ours with a kick!
I meant to post this recipe for Cinco de Mayo, but I’m not always as organized as I’d like to be and my best intentions fell by the wayside as I was knee deep in chalupas, salsa verde and those incredible crepes. That said, I knew I had to get this one up before Memorial Day, because you’re going to want to have a big batch of this on hand all weekend!
Anyway, this black bean dip comes courtesy of my friend, Nola. (Thank you very much!) It has appeared at countless barbecues, poolside veg-sessions and long weekends in the Keys.
It should always be served with tortilla chips and cold cervezas or margaritas — or both. What you’ll appreciate about this dip is that it straddles the line between fresh food and convenience items. Fresh from crunchy bell peppers, red and green onion, zesty lime, garlic, spicy jalapeno and aromatic cilantro.
Convenience — from canned black beans and Ro-tel (original). This recipe feeds a crowd, or enough to get you through a three day weekend.
Best of all, there’s no cooking involved. Just a little chopping and assembly. Easy… or at least it should be… if you’ve got some good, sharp knives. My favorite knife for chopping is a 7″ Santoku. The handle is raised enough that I don’t bang my knuckles when chopping herbs or vegetables, it’s easy to sharpen on a steel or knife sharpener and it doesn’t have to be the best of the best — but it should be a moderate investment, like this Wusthof Classic Ikon 7-Inch Santoku, Hollow Edge, Black It’s about $150, but there are others in the $50-100 range that will do the job too, but I’d be dubious about those $29.99 specials — you get what you pay for.
Once you’ve whipped up this easy bean dip recipe,be sure to have several bags of tortilla chips on hand — which are the ideal transport for getting the dip from the bowl to you mouth!
Black Bean Dip
- 1/2 red bell pepper 1/4" dice
- 1/2 yellow bell pepper 1/4" dice
- 1 jalapeño seeded and minced
- 5 cloves garlic minced
- 1 bunch scallions thinly sliced on a bias
- 2 15- ounce cans black beans rinsed and drained
- 1 10 ounce can original "rotel" tomatoes with green chili drained
- 1/2 small red onion finely diced
- 1 cup cilantro chopped
- 1 lime zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- tortilla chips
- In a large bowl combine the bell peppers, jalapeño, garlic, beans, scallions, rotel tomatoes, lime zest and juice, red onion, cilantro, salt and pepper. Toss to combine.
- Serve with tortilla chips and cold cervezas.
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