Avocado Black Bean Dip

This is one of the best…dips, salsas, toppings, salads…frankly, I don’t know what to call it other than delicious. It is one of those inventions (sadly, not mine) that I have wanted to make 3 times a week since I first tasted it a few weeks ago. The star of the show, to me, is the fresh lime juice and I would say that you should err on the side of too much lime juice instead of too little. So as you stand in the store facing a pile of limes, thinking of grabbing just one, hear my voice in your head and grab two or three. This tastes just as good on day two, and a little fresh shot of lime can really liven it up again. The thing I like about this is that the avocados maintain their character and are not mushed into oblivion like they are in guacamole. The ripeness of the avocados you select will have a lot to do with how the dish ends up looking. I like them a tiny bit firm. Also, much like the limes, grab an extra avocado. I might just be a bad picker, but I always get the avocado with a bunch of brown spots. So I over-buy by at least one and if I have chosen the flawless ones by some miracle, then I will put the extra one in a sandwich, or use it in a salad dressing, or garnish a tortilla soup with it. They don’t ever seem to go to waste.

I have had this as a dip. If you use it for a dip I recommend that you get those Tostitos Scoops chips because practically everything in the dip is round and therefore…can roll right off your chip…and that would be sad.

I have also had it as a topping for both fish tacos and chicken fajitas, and it was wonderful for both.

I suggest that you gauge your own heat tolerance and select your peppers accordingly. I happen to have a Serrano plant so I used some Serranos, but it is equally good with 1 or 2 jalapenos. As for the other ingredients, the white corn seems to be a little more crisp than the regular yellow which is why I am sticking with that original recipe suggestion. And, if you are ambivalent in your black bean choice, I recommend that you try Bush’s Black Beans, but make sure you get the kind that are not already seasoned.

Avocado Black Bean Dip
Recipe type: appetizer
Prep time:
Total time:
Serves: 6
A fantastic dip or topping. This is one of my favorite recipes.
  • 2 avocados, sliced and chopped into little cubes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn (I used white), drained
  • 1 jalapeno pepper, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • ⅓ cup finely chopped red onions
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  1. Juice the limes. Cut the avocados into small chunks. Put a little lime juice over them to keep them from browning while you get everything else together.
  2. Drain and rinse the beans. Drain the corn. Chop the peppers and onions. Put everything in a medium size bowl and add the spices and the remaining lime juice. Stir them all together gently.
  3. Adjust the seasoning by adding some salt or a little more lime juice. Serve with tortilla chips.

Remember not to rub your eyes after you cut your peppers, or your nose, or anything else. This recipe was introduced to me by Doug Mertens, who got it from his wife Courtney, who got it from her aunt. I’ve never met Courtney’s aunt, but based on this recipe alone, I already like her.


  1. Elizabeth Alexander Cumbie says

    YUMMMMM!!! I’ve needed a new dip recipe and I think I’ve found it. I’ll be trying this SOON! Thanks Kelly!

  2. Courtney says

    This is one of my very favorite things to eat. It is great as a dip, a topping, or even right out of a spoon. My husband likes to make it and I love to eat it!

  3. Tammy says

    It will taste even better if you and cilantro and roast the corn on the grill first. You can buy a “scraper” at Williams-Sonoma for around 12.00 that takes the corn off the cob VERY easily.

  4. Kelly says

    That’s a great plan. But one of the reasons I love this recipe is that it requires so little effort. And, cilantro…I just can’t eat the stuff. I actually wish that I liked it. I’m always the one picking it out like a child at restaurants. But I’m glad you brought it up because for the cilantro lovers out there it is a great idea.

  5. Lisa says

    I added a red bell pepper and 2 cloves of garlic, crushed. I also added just a splash of vinegar (might try balsamic next time). I can see this is going to become a perennial favorite at my house! My husband took some to a party last night and got rave reviews!

  6. Elizabeth Alexander Cumbie says

    I finally got around to making this recipe this weekend and even though I forgot the jalapenos, it was still awesome! Thanks for a winner!

  7. says

    Hi there! I’m at work surfing around your blog from my new apple iphone! Just wanted to say I love reading your blog and look forward to all your posts! Carry on the fantastic work!


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