Description
This Black Bean Corn Mexican Fiesta Dip is a vibrant and flavorful party favorite that’s perfect for dipping with tortilla chips or as a zesty topping for tacos and nachos. Packed with wholesome ingredients and zesty flavors, this vegan and gluten-free dip is sure to be a hit at any gathering.
Ingredients
Scale
Black Bean Corn Mexican Fiesta Dip:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup diced tomatoes (or cherry tomatoes, halved)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
- Gently stir to combine. Carefully fold in the diced avocado last to keep it from mashing.
- Chill in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips or as a topping for tacos, nachos, or grilled meats.
Drizzle with olive oil and lime juice, then sprinkle in the cumin, salt, and pepper.
Notes
- For extra flavor, add a pinch of chili powder or a splash of hot sauce.
- You can make this dip a few hours ahead, but add the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
