Description
A vibrant, healthy dip packed with black beans, corn, avocado, and zesty seasonings. This Tex-Mex inspired recipe offers a perfect balance of creamy, crunchy, and tangy flavors, all while being free of unhealthy fats and unnecessary additives.
Ingredients
6 medium Roma tomatoes, diced (seeds and liquid removed)
1 large avocado, chopped (ripe, use two for extra creaminess)
1/3 cup finely diced red onion
1 large jalapeño, diced (seeds removed for milder heat)
1/3 cup fresh cilantro, chopped (or substitute parsley)
15 oz canned black beans, rinsed and drained
10 oz drained corn (preferably ‘Mexi-corn,’ use regular corn as substitute)
1 large lime, juice of
1 tbsp apple cider vinegar (substitute for red wine vinegar)
1 tsp ground cumin
1 tsp salt (adjust to taste)
Freshly ground black pepper
Instructions
Dice Roma tomatoes and remove seeds/liquid.
Finely dice red onion and soak in cold water for 10 minutes, then drain thoroughly.
Dice jalapeño (remove membranes/leaves if desired).
In a large bowl, combine tomatoes, avocado, onion, jalapeño, cilantro, and corn.
In a small bowl, mix lime juice, apple cider vinegar, cumin, salt, and pepper.
Pour dressing over the mixture, stir gently to combine.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For best flavor, let chill for up to 2 hours.
Black beans can be substituted with black-eyed peas or kidney beans.
Cilantro can be replaced with fresh parsley.
Adjust jalapeño quantity to control spice level.
Mix in a small handful of seasoned couscous for a heartier texture if desired.
- Prep Time: 15
- Category: Uncategorized
- Method: Raw/Chill
- Cuisine: Tex-Mex