Beach Week Black Bean Dip

Sand Dunes at Isle of Palm

This black bean dip has everything. It’s easy, it’s nutritious, and it doubles as a side dish. Most of the ingredients you already have in your pantry. The fresh cilantro and lime add the perfect light, summery touch and are critical. Don’t try to substitute lemon juice. It’s just not the same.

Black Bean Dip
Black Bean Dip

It Started At The Beach

Every summer my sisters and a few close family friends have a reunion at a big beach house. Over the years, each mom has come up with several dishes she is revered for. This one belongs to my sister, Heidi. She makes a huge bowl and we scarf it down like we haven’t eaten for weeks. Which is crazy, because Beach Week is largely about eating.

Simple, Easy, Healthy, Delicious

It’s the only recipe my 24-year-old son carries in his phone. He sought out the opportunity to help Heidi make it one year at Beach Week and he’s been making it ever since. Like he drives to the store and buys the ingredients. All by himself.

The side dish thing is legit. Why ruin a plant-based healthy recipe with a pile of chips? (Yes, I know: salt, crunch, flavor. But, you get the idea.) Use it as a garnish for eggs, seafood, refried beans, tacos, burritos, and of course, burrito bowls.

Burrito Bowl with Black Bean Dip
Burrito Bowl with Black Bean Dip


Black Bean Dip

Beach Week Black Bean Dip

Chop fresh ingredients, open canned ingredients, combine everything in a large bowl and let stand at least 20 minutes before serving.
Prep Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican


  • 2 14 oz cans Petite Diced Tomatoes drained
  • 2 15 oz cans Black Beans rinsed and drained
  • 2 15 oz cans Shoepeg Corn drained
  • 1 16oz jar salsa
  • 1 bunch cilantro chopped. I include the stems because I really like cilantro
  • 1 - 2 T garlic powder
  • 1 T cumin
  • 3 - 4 avocados chopped
  • juice of 3 limes
  • zest of one lime


  • Combine everything in a large bowl.
  • Let it sit about 20 minutes for the flavors to meld


You can vary the types of canned good to what you have on hand. Try adding a can of diced green chilis, minced jalapeno, or finely chopped red onion. The avocados turn brown and mushy by the next day so either leave them out or portion out the dip and add them "unit dose" to each fresh bowl.




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