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Black bean dip recipe makes party staple in three steps

Colorful Black Bean & Corn Dip

Sami's Black Bean & Corn Dip combines canned ingredients with fresh ones. It pairs well with tortilla chips.

 Sami Canavan/The Daily

My go-to dip for social gatherings combines canned ingredients with fresh ones.

My inspiration for this recipe came from RO*TEL’s “Spicy Black Bean Salsa” recipe, which I discovered on the back of the RO*TEL box in my pantry (my parents buy their canned goods in bulk).

Over time I have added and removed some ingredients, as well as changed some measurements, to make this recipe my own. My favorite addition: avocado.

This colorful dip is so addicting that I am now required to make it for every holiday gathering. Consider making multiple batches because it goes fast!

Other than with whole grain tortilla chips, my favorite ways to eat this dip include on a salad, inside quesadillas or on top of grilled chicken.

Black Bean & Corn Dip

Sami's Black Bean & Corn Dip combines canned ingredients with fresh ones. It pairs well with tortilla chips.

Black Bean & Corn Dip

Prep time: 15 minutes

Total time: 45 minutes

Servings: 10

Level: Easy

Ingredients:

  • One 15-ounce can black beans, drained, rinsed
  • One 10-ounce can RO*TEL Original Diced Tomatoes & Green Chilies, drained
  • One 15-ounce can whole kernel corn
  • 1/4 cup finely chopped red onion
  • 2 avocados, halved, seeded, peeled and diced (optional)
  • Juice of 1 lime
  • 1/4 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • Tortilla chips to serve, optional

Directions:

  1. In a large bowl, stir together beans, tomatoes, corn, onion, avocados, lime juice, cumin and garlic salt.
  2. Cover and refrigerate for 30 minutes.
  3. Serve with tortilla chips, if desired.