Picnic season is nearly upon us!
Actually, picnics always seem more glamorous in theory than in practice, right? The wind usually picks up at the most inopportune time sending paper plates and potato chips flying, where the heck do you put your drink, backaches, and for heaven’s sake THE BUGS.
Nah, I’d rather snag a spot at the patio table with a stable surface, heavy plate, and not share my meal with an army of ants. A giant vat of Best-Ever Southwestern Black Bean Dip in front of me while dinner sizzles on the grill!
A plethora of fresh and crunchy vegetables including 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, a weeee bit of fresh jalapeno, cilantro, garlic, cumin, and store-bought Italian dressing. Mark my words, this is one of the best chip dips – EVER. It’s fresh yet zesty, both crunchy and creamy – ugh, it’s just so good! Pair with salty tortilla chips and you’ve got a perfect chip dip for game day, an appetizer before dinner, or yes…even a picnic. ;)
Plus this 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
To a large bowl add 1 chopped green bell pepper, 1 can corn that’s been drained and rinsed (or 1-3/4 cup fresh sweet corn,) 1 can black beans that’s been drained and rinsed, plus 1 minced jalapeno, seeds and ribs removed first. Despite the jalapeno, I definitely would not call this dip spicy. I have seen many a child scarf this dip down with no issues!
Also add 3 vine-ripened tomatoes that have been seeded and chopped, plus 1/2 minced red onion.
Next up is 1/4 cup chopped cilantro (or more or less depending on how much you like cilantro,) 1 minced garlic clove, 1 teaspoon cumin, salt, and pepper.
Finally, drizzle on 3/4 cup Homemade Italian Vinaigrette (or Kraft Zesty Italian salad dressing if you don’t need to eat gluten-free,) then stir to combine.
That’s all she wrote! Serve immediately with plenty of tortilla chips, or stash in the fridge overnight if you want to enjoy the next day. Either way, I hope you love this easy, flavor-packed dip recipe – enjoy!
Similar Recipes
- Pickle Wrap Dip >
- Copycat Trader Joe’s Everything But the Bagel Dip >
- Secret Ingredient Restaurant- Style Salsa >
- The Best Fruit Dip EVER >
- Caesar Spinach and Artichoke Dip >
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Best-Ever Southwestern Black Bean Dip
Description
Best-Ever Southwestern Black Bean Dip is a party in a bowl! Fresh and crunchy, it will become a staple on game day and at parties.
Ingredients
- 15oz can black beans, drained and rinsed
- 15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed sweet corn)
- 3 vine-ripened tomatoes, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 jalapeno pepper, ribs and seeds removed then minced
- 1 clove fresh garlic, minced
- 1/4 cup chopped cilantro (or more or less)
- 1 teaspoon cumin
- salt and pepper
- 3/4 cup homemade Italian Vinaigrette (see notes) OR Zesty Italian salad dressing (not GF)
Directions
- Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.
Notes
- Click here for my Homemade Italian Vinaigrette >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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! :)
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[…] Best Ever Southwestern Black Bean Dip via Iowa Girl Eats […]
[…] and played catch with a football and hand ball. We brought stuff for sandwiches, strawberries, and this chip dip (it’s so […]
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!
I pinned this a while back because it looked and sounded delicious I made it tonight to take to a family gathering tomorrow and it is great. Since the ingredients are in season now I used fresh vegetables instead of canned. I can hardly wait to have it tomorrow after the flavors have a chance to marry thanks for sharing this recipe.
[…] 6. Southwestern bean dip […]
[…] Southwestern Black Bean Dip // Iowa Girl Eats […]
Over the past 30+ years I’ve seen this named many things… Texas Caviar, Cowboy Caviar, Tennessee Trash….. I’ve been making it (and many many many different versions) for decades. It goes wonderful with BBQ and its a PERFECT make ahead. I usually make it the day before and its even better when the flavors get to know each other. And here is a crazy one… try it on a hotdog like a relish. Its surprisingly delightful.
[…] Southwest Black Bean Dip from Iowa Girl Eats […]
This recipe looks delicious! I am making it tonight to bring as an appetizer. :-)
Thise might be better made with the Kraft Roasted Red Pepper Italian dressing. I use it on a similar salad that is so good we eat it as a mainj dish meal.
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