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.
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.
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.
I made this for a party yesterday, and it went so fast that my husband didn’t even get to try it! It made so much that I was sure I would have leftovers, but the bowl was scraped clean. Now I have to make it again so my husband will get to taste it. :-) Great recipe!
How many servings does this recipe make?
we add feta cheese to this and it is delish
Yummy! This would be delicious over rice or quinoa!
Absolutely love this! I just made it for a party this evening and am pacing in front of the fridge, trying to convince myself to stay away until tonight. Thank you!!
I have been totally seduced by the amount of color rich foods in this recipe. Anything with this insane amount of color has to be ridiculously delicious!
I thought it had to be called “benis dip” hahah why did you change the hilarious name? Too…um, riské now that you’re a mum? This is such a great app; I love doing something simple like this. Fresh, not fancy is how you win the crowd!
Hahaha, don’t you worry – that’s what it’s still called “internally”. The new name has more to do with not horrifying the general public. :)
I have a similar recipe except it calls for lime juice and olive oil instead of the italian dressing. While I love it with chips, more often I make this and spoon large amounts (like 1 1/2 to 2 cups worth) over sturdy salad greens (like iceberg or romaine), add some shredded chicken or ground beef and top it off with a little bit of ranch dressing. It is to die for.
You always have the most timely recipes!!!
Yum! I make a very similar dip, except I add avocado, and instead of a bottle dressing, I use red wine vinegar and olive oil. It is the BEST in the summertime. Sometimes I eat it as a meal ;)