This Mexican Bean Dip is always a hit at parties. It’s prefect with chips! You can even serve it as a salad or stuff it into a tortilla and call it tacos! However you serve it up, you are going to love it!
Tried and True
I have been making this Mexican Bean Dip for years and, in honor of Cinco de Mayo coming up, I’d thought it would be a good time to post it here. It’s so full of flavor with all the beautiful beans and vegetables and then it’s marinated with a smoky cilantro lime dressing. It makes a great appetizer at parties or a healthy snack when you feel the munchies coming on. Served up with some tortilla chips, it’s downright addictive!
There are three different kinds of beans and six different vegetables/fruits in this hearty, healthy dip. You know what that means? Tons of protein, tons of fiber, tons of vitamins and minerals.
This recipe makes a lot, meaning it’s a fabulous dish to bring to BBQs this summer (or any party for that matter). You know you don’t want to be the one bringing the veggie tray yet again!
It could even be served as a side dish or salad, which I have done on numerous occasions. Just pile it up on some chopped romaine lettuce and mix. You don’t even need a dressing because the Mexican Bean Dip is packed with so much flavor.
You know what else is awesome? When you call something “dip” it magically becomes kid-friendly. My kids devour this! They even eat it with a spoon sans the chips.
There is a jalapeño in this dip, but mixed with everything else, it’s not spicy. However, if you are afraid it will be too much for your kiddos, you can leave it out.
Smoky Cilantro Lime Mexican Bean Dip
Give this Mexican Bean Dip a try and see if you think it’s as addictive as we do! Leave me a comment below with your feedback and star rating once you try it. You can also find me on social media, so snap those pics and tag me @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 1/2 cups cooked kidney beans (or 1 15 oz can, rinsed and drained)
- 1 1/2 cups cooked black beans (or 1 15oz can, rinsed and drained)
- 1 1/2 cups cooked pinto beans (or 1 15ox can, rinsed and drained)
- 1 1/2 cups cooked corn (fresh, frozen, grilled - your choice)
- 1 sweet red bell pepper (seeded and diced)
- 1 jalapeño pepper (ribs and seeds removed, diced)
- 1/2 red onion (diced)
- 8 oz cherry tomatoes (halved or quartered)
- 1 avocado (diced)
- Juice of 2 limes (about 3-4 tbsp)
- 1/2 cup cilantro (chopped)
- 1 garlic clove (minced)
- 1 tsp smoked paprika
- 1 tsp cumin
- salt/pepper to taste (I use about 1 tsp salt and a dash of pepper)
- 2 tbsp grapeseed oil (or oil of choice) (optional - I usually leave this out)
Place all ingredients, except for avocados, in a large bowl and toss to combine.
Set the Bean Dip in the fridge to let the flavors meld for about 20-30 minutes.
When ready to serve, add avocado and toss to combine.
~You could add the avocado in the beginning with the beans, pepper and tomatoes, but the avocado may lose some color. Since I like my avocado to be bright green, I add it at the very end.
~Note about the oil: I tend to leave the oil out if I'm serving it as a dip. If I'm making this into a salad mixed with lettuce, I usually add the oil.
~Nutrition facts calculated without the oil.
*Photos and content updated 9/22/16. Original recipe remains.
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