The most important thing you need to know about my Best-Ever Southwestern Black Bean Dip is that its so delicious I’ve been making it for nearly every party, get-together, potluck, and game-day situation for the past 20+ years.
Each time I dig in with a crunchy tortilla chip I say to myself, “Wow, this is even better than I remember!”
Fresh, healthy, crispy, creamy, bold, and zesty, this easy black bean dip recipe stands the test of time.
Southwestern Black Bean Dip
A plethora of fresh and crunchy vegetables including fresh bell pepper, tomatoes, red onion, and corn form the base of this healthy dip recipe that’s rounded out by the addition of black beans, minced jalapeno, cilantro, garlic, cumin, and Italian dressing.
Phew!
Mark my words, this is one of the best, most flavorful chip dips you’ll ever make and I love that, as an added bonus, it’s incredibly healthy too.
Plus this chip dip is able to be made up to a day ahead of time so it can be ready to party when you are!
How to Make This Recipe
Start by chopping the fresh ingredients then add them to a large mixing bowl. We’ve got:
- Green bell pepper
- Vine-ripened tomatoes
- Black beans
- Sweet corn
- Minced jalapeno
- Red onion
I would not call this recipe spicy at all with the addition of one minced jalapeno. That said, it’s ok to leave it out if you are incredibly sensitive to spice. On the flip side, feel free to double the jalapeno!
Next add chopped cilantro, a minced garlic clove, a bit of cumin, plus salt and pepper.
Lastly, drizzle on Italian Dressing, which brings all the ingredients together, then stir to combine. I like Ken’s Zesty Italian or my Homemade Italian Vinaigrette for the job.
Unlike cream cheese based dips, which benefit from being refrigerated for several hours to let the flavors meld before serving, this fresh and crunchy dip is ready to be dipped into with salty tortilla chips immediately. Or, feel free to make 24 hours ahead of time.
Whenever you devour — enjoy!
More Chip Busting Dips
- Dirty Martini Dip
- Pickle Wrap Dip
- Copycat Trader Joe’s Everything But the Bagel Dip
- Restaurant- Style Salsa
- Crock Pot Buffalo Chicken Dip
- Roasted Garlic and Prosciutto Cream Cheese Dip with Hot Honey
Ingredients
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed sweet corn)
- 3 vine-ripened tomatoes, seeded then chopped
- 1 green bell pepper, seeded then chopped
- 1/2 red onion, minced
- 1 jalapeno pepper, ribs and seeds removed then minced
- 1 clove garlic, pressed or minced
- 1/4 cup chopped cilantro, or more or less
- 1 teaspoon cumin
- salt and pepper
- 3/4 cup Zesty Italian Vinaigrette, see notes
- Tortilla chips, for serving
Directions
- Combine all ingredients in a bowl then mix to combine.
- Can be made ahead and chilled.
Notes
- I like Ken's Zesty Italian Dressing for this recipe, or my Homemade Italian Vinaigrette.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Love this salad. I prepare it in the summer mostly and goes well with grilled chicken too.
I added avocado, used roasted jarred piquillo peppers instead of bell peppers, used roasted frozen corn from Trader Joe’s, and did not add onion (a guest of mine today does not like fresh onion) but put onion powder in the dressing, and roasted garlic instead of fresh. It was quite yummy and will taste awesome on our tacos next week!
Sounds delicious, Teri!! And a good reminder that I need to get to Trader Joe’s – it’s been way too long!
Do you have to cook the beans and corn or no
If you’re using canned beans and canned or frozen corn then you don’t need to cook them after opening!
Great recipe enjoyed it very much, only thing is the coding is off for the print recipe! Hoping I could print off for my “keepers” book!
Hi Brandy! Are you clicking the pink “print” button at the top of the page and/or in the recipe card, or your browser’s print feature. Eager to help you get this figured out. I’m so glad you enjoyed the recipe!!
I love this recipe and i’ve made it tons of times! Have you ever added a protein? Chicken, steak, etc.?
I have a similar dish that I serve with pan-seared shrimp – so yummy! That said, chicken or steak would be great too. :)
This is one of my absolute all-time favorite recipes. I have been making this since I found it on your website (was that back in 2014?!), and it is always a hit at potlucks. It shall forever live on as “Beanis Dip” in my world! Thank you for sharing this recipe! :)
I make this alot…..totally addictive! I just use juice of one lime and EVOO for dressing. Much better than bottled dressing!
This dip is fantastic! It is my go-to for family gatherings and parties where I know I want something tasty but also healthy. Thank you for creating and sharing this recipe!