This black bean dip is inexpensive and easy to make!
If you’re looking for a flavorful and festive appetizer dish to take to your next potluck, this might be it.
But don’t stop at serving this black bean dip with chips. Serve it on top of a cheese quesadilla or alongside your favorite Mexican meal.
See below for my tips on easily transforming this black bean dip into an easy black bean salad!
Making the black bean dip
The most frugal way to make this is by starting with dry black beans. It’s not the only way to make this black bean dip, though.
If you’re crunched for time, you can simply drain and rinse a can of black beans.
Opt for a brand that doesn’t have bpa in the can lining, such as Eden Organics.
How to cook black beans
Soak a pound of dry black beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans.
Put soaked beans in a stock pot, again covering them with about 4″ of water.
Gently boil for about an hour or until beans are soft. Drain.
Use two cups of cooked black beans in the recipe and freeze the rest for next time.
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Make it a black bean salad
By adding some more vegetables to this recipe, you can easily transform it into a tasty black bean salad.
Simply add a cup of chopped red bell pepper and two cups of chopped romaine lettuce, and double the quantity of the last five ingredients. (Cilantro, onions, cumin, lime juice, salt, and pepper.)
Voila, black bean salad!
It’s an easy transformation that creates a filling, inexpensive meal that’s low-fat and easy to pull together quickly.
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This spicy black bean dip can be served with chips or alongside your favorite Mexican meal.
- 2 cups black beans cooked (or one can)
- 1 cup corn
- ½ -1 jalapeno pepper seeds removed and finely diced
- 2-4 tbsp cucumbers diced
- 1 tomato diced
- 1 tablespoon cilantro
- 2 tablespoon onions
- ½ teaspoon cumin powder
- 1 tablespoon lime juice
- salt and pepper to taste
Combine all ingredients in a mixing bowl.
Serve with tortilla chips.
Use cooked black beans or canned, your choice.