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Avocado, Black Bean, and Vegetable Dip

January 27, 2008
tags:
Avocado, Black Bean and Vegetable Dip

I found myself in a bit of a quandry this past weekend. It’s a well-known fact how much B and I love guacamole. We would honestly eat it a few times a week if we could…but avocados definitely aren’t local to upstate NY, and I feel these little pangs of guilt every time I buy a big bunch at the store. So it’s our occasional treat – and I had a big craving for it this past weekend, which probably was related to the fact that we had 5 big, plump, dark and ripe Hass avocados sitting in a bowl on our windowsill, beckoning to me. I figured I’d make guacamole for lunch, and after digging around a bit in my pantry, I found some other things to add to it to boost the nutrition level (though the original dip is, in moderation, quite a healthy thing.) So into my base recipe with avocados, tomatoes, scallions, garlic and lime went a can of drained black beans (good fiber!), a diced red bell pepper (vitamin C!), a handful of cooked & cooled frozen corn, and a big handful of chopped cilantro. It was a pretty big bowl of dip, and instead of devouring a bag of tortilla chips with it, I tried a recipe for homemade olive oil whole wheat crackers from 101cookbooks.com (they were a big hit, and so easy to make — definitely check out the recipe!) I made a few different kinds to go with the dip — some were covered with a dusting of cumin, some with a sprinkling of sesame seeds, and others with kosher salt, cracked black pepper, and a drizzle of olive oil.

Dip and Olive Oil Crackers

So, all in all, this turned out to be a pretty healthy and tasty weekend lunch. You could throw in a diced chili pepper or two to amp up the spiciness.

Ingredients

3 large avocados
2 tbsp minced scallions or onion
1 small chopped tomato
juice of 2 limes
1 small clove garlic, minced
1 tsp salt
1 can black beans (preferably organic), drained
1 small red bell pepper, diced
1/2 cup frozen corn, cooked and cooled
1/4 cup chopped cilantro

Directions

Peel and pit the avocados. Scoop out the flesh with a spoon and mash it with a fork in a bowl. Stir in the chopped tomato, minced scallions/onion, garlic, lime juice, salt, black beans, red pepper, corn, and cilantro. Taste and adjust the seasonings if needed. Serve with tortilla chips or another favorite cracker or chip.

6 Comments leave one →
  1. January 29, 2008 12:47 pm

    lordy, lordy, that looks absolutely amazing. in fact, amazing doesn’t even begin to cover it. nicely done!

  2. Gary permalink
    January 29, 2008 4:30 pm

    Can’t wait to try this. FWIW we’ll be adding some serrano peppers; they seem to be the best match to guacamole.

    Here’s a picture for anyone unsure what a serrano pepper looks like. They’re fairly common in mainstream supermarkets around here… but sadly it’s sheer luck of the draw whether they’ll be hot.

  3. January 29, 2008 5:33 pm

    a. grace, thanks!
    Gary, serrano peppers would be a fantastic addition; I may try that next time!

  4. JEP permalink
    January 29, 2008 8:46 pm

    I could easily make a meal out of this! Amazing photos, too!

  5. JenniferP permalink
    August 28, 2009 9:30 pm

    I want to put my face in that bowl. What a great idea!

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  1. FoodieView Blog » Recipe Roundup: Eating Your Way to a Healthy Heart

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