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!

If you happen to have any tortilla chips left over, use them with this Chunky Guacamole.

Black Bean Dip

Course: Snack

Cuisine: Mexican

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 10

Calories: 79 kcal

This chunky bean dip has bright, bold flavors and spice.  Serve wtih your favorite tortilla chips and pour a margarita!  This is summer snacking at its best!

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Ingredients

• 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

serve with

• tortilla chips

Instructions

1. 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.
2. Serve with tortilla chips and cold cervezas.

Recipe Video

Nutrition Facts

Black Bean Dip

Amount Per Serving

Calories 79

% Daily Value*

Sodium 121mg 5%

Potassium 290mg 8%

Total Carbohydrates 15g 5%

Dietary Fiber 5g 20%

Sugars 1g

Protein 4g 8%

Vitamin A 7.9%

Vitamin C 37.5%

Calcium 2.9%

Iron 8.4%

* Percent Daily Values are based on a 2000 calorie diet.

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