Black Bean Dip

Black Bean Dip

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Barb Wandrey


My daughter has been helping me in the kitchen since she was a toddler. It pleases me when she now turns me on to new recipes.


★★★★★ 1 vote

No-Cook or Other


  • 1 - 15 oz can(s)
    black beans, canned, drained
  • 1 - 15 oz can(s)
    white corn, drained
  • 1 - 10 oz can(s)
    rotel tomatoes with green chilis
  • 3-4
    green onions, chopped
  • 2
    avocados, diced
  • 1/4 - 1/3 bottle
    italian salad dressing

How to Make Black Bean Dip


  1. Combine drained beans and corn. Add undrained Rotel tomatoes, green onion and avocado. Stir gently.
  2. Fold in dressing to desired consistency.
  3. Serve with tortilla chips.

    Tip: If you place the pit of the avocado in the bottom of the serving dish and pour the dip on top, the avocado will not turn brown as fast.

    Tip: Fat free, low fat or fully loaded salad dressing all work.

Printable Recipe Card

About Black Bean Dip

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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