Best-Ever Southwestern Black Bean Dip is a party in a bowl! Fresh, healthy, and crunchy, it's a staple at parties and get togethers!
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
- Crock Pot Reuben Dip
- 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
- Boursin Bruschetta Dip
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.
my family makes a very similar dip…it just screams summer to me! so fresh and bright. love it!
My aunt made something similar to this for Easter dinner this year, and she also included chickpeas! I thought it added an unexpected element to it. I love chickpeas, but my husband wouldn’t touch them! Haha :)
Peace & Sunshine,
Sammi at Sammi Sunshine- A Food Blog
This looks so fresh! I can’t wait to try it.
— Alex at Cashmere Kangaroo
this looks SO delicious! with my oven down for the count and Jersey corn starting to show up in the stores, this may become my new go to dinner! maybe so grilled chicken too? thanks for this!!
Look at all of those vibrant colors! This looks so delicious!
I make a summer salsa/dip just like this, but I use lime juice, honey, salt, and pepper instead of the italian dressing. It’s addictive and even better once its been in the fridge marinating for a while :-)
I love this dip! I’ve made it with the zesty italian quite a few times. HOWEVER, try it some time with Newman’s Balsamic Vinaigrette! Also, super yummy! Can’t wait for summer!
I’ve made something similar with avocado instead of green pepper (and I usually use green onions instead of red onion or I’ve done a bit of both). Then I use lime juice instead of Italian dressing.
Such a yummy and healthy treat!
How appropriate – my husband just texted me to tell me that today is National Picnic Day! How is that for great timing! :)
I also make this (creatively named Corn and Bean Salsa in our house!) except for I use olive oil and lime juice with garlic, chili powder, cumin, a dash of cayenne, and salt, in place of the bottled dressing!
I make this but serve it as a side or salad at potlucks, never bring any home. Try it also with just lemon juice and olive oil instead of the bottled dressing. Yum!
Such a warm weather dip – I love it! And a great way to sneak in extra veggies, too.
Did you hand chop the peppers, tomatoes, and onions, or use some sort of dicer?
Hand chop!
Never thought to add the Italian dressing!