This stuff is good. Really, really good. And the great thing about it is that it is easy to make and versatile. So versatile in fact, that as I went through my list of categories to find a place for this recipe, I found it fitting in so many categories: Appetizers, lunches, main dish, salad, side dish, vegetarian, and snacks. My favorite way to eat it is on a crispy, salty tortilla chip, but I also I served it over some grilled chicken breasts for dinner last night and it tasted fabulous! It is great thrown on top of a pile of lettuce and eaten as a salad. I also have been known to eat it straight out of a bowl with a fork.
However, if you’d like to go with a more traditional use for this, serve it as a chip dip at your Independence Day celebration. I promise you, it will disappear before your eyes! It makes a lot, so plan to share! The avocados will be brown the following day, but it still tastes great. I know from experience.
Black Bean and Avocado Dip
one 15 oz. can of black beans, drained and rinsed
one 15.25 can of corn, drained (fiesta is fun, but not mandatory)
4-5 Roma tomatoes, diced
4 avocados, diced
one (0.7 oz.) packet of dried Italian dressing mix (found in dressing aisle at grocery store)
1/4 cup white vinegar
1/4 cup canola or vegetable oil
1. Put black beans, corn, tomatoes, and avocado into a large bowl.
2. In a smaller bowl (I use a measuring cup), mix together Italian dressing mix, white vinegar, and oil with a fork until combined.
3. Pour dressing mixture over the other ingredients and mix gently to combine.
4. Serve immediately.
Verdict: I love this stuff. I could eat it all day long! The creamy avocado, the tangy dressing, the firm tomato, and the crisp corn. It just works.
Changes I would make: None. However, if you like raw onions (we generally do not), this is great with some diced red onions. They add a nice color and they provide textural variety. I actually like them in this dip if I soak them in cold water first (mellows the flavor a bit), but my husband wouldn’t touch the stuff if onions were included.
Husband’s take: He loves it too. I haven’t found anyone who doesn’t like this. Oh, except my father-in-law who won’t eat avocado because it looks like lobster’s brain. I think I’ll just take his word on that.
Difficulty: Easy!
{ 23 comments… read them below or add one }
What a versatile & delicious dip! Has everything in it that I love! Have a safe and happy 4th!
Ooh I make this but I’ve never put chopped up avacado in it. Oh yum!
Never seen dried Italian dressing mix – will keep my eyes peeled next time! I love avo, black beans, and corn so this dip – salad will definitely be made soon! Happy 4th of July weekend!!!
How funny that you posted this recipe! I make this EXACT recipe all the time and it’s the dish I chose to pass for our 4th celebration. Great minds think alike!
(And we LOVE the red onions in ours! 
Ha! That is funny! Where did you get the recipe? I wanted to quote a source but was unsure. I got it from my mom, maybe she got it from your mom!
This sounds like such a perfect BBQ dip! I think I know what I will be bringing to my 4th of July party!
Just make sure the avocadoes aren’t super ripe. It works better when they’re a little firm yet. Love this recipe
Yum!! I have been craving Mexican flavors lately, and this has all of the best ones (at least in my book!). Thanks!!
I haven’t made it yet but I truly love avacados. My Ben will love it.
Happyt 4th — Eloise
Your Ben did love it! I made it when he and Brenna were up north with us. I’m sure he would love to eat it again!
I could eat that dip with chips as an entire meal!
That looks great…for some reason I have been craving avocado, and that never happens. I think this dip/salad would actually be great as a topping for salads and crostinis.
You may have just given me a recipe to take to a barbeque this weekend! It looks great!
Love this dip/salad/salsa idea! Black beans are some of my favorites. I would have added fresh herbs and maybe grilled the corn instead of using a can. But still, GREAT flavors
Grilled corn would be awesome in this! I always trend towards shortcuts, but that wouldn’t take too much more time or effort to add in to this recipe. Maybe we could go all out and use these black beans!
This luscious looking dip is part of my holiday round-up today! Happy almost Fourth!
Thanks again! You’re the best
This dip looks great! I had to laugh when you talked about the lobster brain…haha.
I love this kind of salad/dip I make a similar one and it gets raves too, you cant go wrong with all those yummy ingredients!
I recently made this for my family after seeing it here and it is delicious!! It is an irresistible dip that doesn’t last long!
Isn’t it beyond addicting?! Glad you liked it, thanks for coming back and letting me know!
This was delicious! I served it with tortilla chips and refried beans. My husband loved it too. I want to eat the leftovers for lunch but will the avocados keep?
It definitely isn’t quite as pretty the next day, but I’ve eaten leftovers of it for one to two days in the past. It’s too good to toss out!
Glad you liked it!
{ 3 trackbacks }