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.
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.
Beach Week Black Bean Dip
- 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