Black Bean and Avocado Dip (or Salad)
A summertime favorite, this black bean and avocado dip is sometimes known as Texas caviar. Perfect as a dip or serve it on a bed of greens for an awesome salad.
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. Yup, perfect for all of those categories. May I add, late night snack? Or, perfect with a cold beer?
My favorite way to eat this Southwestern style dip is on a crispy, salty tortilla chip. Sometimes I serve a couple spoonfuls of it over grilled chicken breasts for a fabulous dinner. This black bean dip is great piled on top 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 recipe, serve this black bean and avocado dip with tortilla chips at your Independence Day celebration. I promise you, it will disappear before your eyes! It makes a lot, so plan to share!
If you happen to have leftovers, the avocados will be brownish the following day, but the dip still tastes great. I know from experience.
Use slightly underripe avocados for best results. Mine were on the ripe side when I took these pictures, and you can see that they look a little soft around the edges.
If you can, grill corn for an added pop of flavor. You could also add chopped bell peppers. Or add fresh chopped cilantro or parsley (I seem to add parsley to about everything!)
Chopped red onions are great in this dip, too. I like them, hubby does not. They add a nice crunch and a lot of flavor to the salad. If you want to take away some of the sharp flavor of the onions, soak them (chopped) in ice water for about 15 minutes. Drain really well, and then add them to the salad.
For the dressing, I use a packet of dried Italian dressing mix, that I whisk together with white vinegar and canola/vegetable oil. The Italian dressing mix can usually be found in the salad dressings aisle of your grocery store. You could also substitute 1/2 cup of your favorite ready-made Italian dressing from a bottle.
More Southwestern style recipes
- one 15 oz. can black beans, rinsed and drained
- one 15.25 can 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
- Tortilla chips, for serving
- Put black beans, corn, tomatoes, and avocado into a large bowl.
- In a smaller bowl (I use a measuring cup), mix together Italian dressing mix, white vinegar, and oil with a fork until combined.
- Pour dressing mixture over the other ingredients and mix gently to combine.
- Serve immediately, with tortilla chips, if desired.
- Substitute 1/2 cup bottled Italian dressing, if desired. That will replace the dressing mix, vinegar, and oil.
- If you want, add 1/2 cup chopped red onions or chopped bell peppers. You could also add chopped cilantro or parsley.
Nutrition Information:Yield: 16 Serving Size: 1/2 cup
Amount Per Serving: Calories: 321Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 665mgCarbohydrates: 48gFiber: 11gSugar: 13gProtein: 9g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.
Changes I would make: None.