Vegan Black Bean Dip

Alex and I had a pretty low key weekend, which was perfect since we’re traveling later this week. We did take a trip downtown for dinner on Friday night and went on a long walk by the canal since the weather was so nice.

On Saturday, we spent most of the day with my brother and sister in law since they just moved into a new house and had lots of unpacking to do. I got the easy job of keeping an eye on that little bundle of cuteness. I can’t believe how big he’s getting! So after a busy Saturday, Alex and I decided to get really crazy and try to learn how to knit. He had gotten me a kit & some books for my birthday so we tried to master a couple of stitches. I’m pretty terrible at it (and Alex is actually quite good at it) so it’s been… interesting. Don’t expect me to be opening an Etsy shop anytime soon.

I forgot to order groceries for the weekend so by the time Sunday came around, we didn’t have a whole lot to work with. I dug around the pantry to see what I could come up with and decided to make something with black beans. I always have them on hand because they’re so versatile and good for you! We’ve had them pretty much every way you can imagine but I realized I’d never tried making my own bean dip. I’m typically more of a salsa or guacamole person, but I like that black bean dip is a bit more filling.

The great thing about this recipe is you probably have these ingredients on hand right now. It also comes together easily, doesn’t need to be serves right away (don’t worry about trying to keep it warm) and it’s vegan and gluten free.

Print Vegan Black Bean Dip
Author: Liz Thomson Recipe type: Side Dish Cuisine: Mexican
Prep time: 10 mins Cook time: 5 mins Total time: 15 mins
Serves: 6
This makes about 1½ cups of bean dip.
Ingredients

1 can black beans
2 tbsp diced red onion
1 small tomato (or a few cherry tomatoes)
½ cup sweet corn
2 cloves garlic
½ tsp dried cilantro (or a small handful of fresh cilantro)
Dash of cumin
Dash of crushed red pepper
Juice from ½ lime (optional)
Salt to taste
Tortilla chips, crackers, or pita bread for dipping.

Instructions

If you’re using corn on the cob, you can grill it and then remove it from the cob. If you’re using frozen, just sauté it in a small pan until it just begins to brown a bit.
Blend everything except the corn (and tortilla chips of course) until mostly smooth. Remove from the food processor and stir in the corn.
Top with extra cilantro & serve!

3.2.1275

We sliced up an avocado, stirred it in, and ate it with some crunchy tortilla chips. Maybe not the most well rounded lunch… but it hit the spot! For a few more black bean ideas, here are 10 easy black bean recipes!

Now I’m counting down the days until we leave for Minnesota! I can’t wait to go visit Alex’s family later this week!

Which is your favorite: guacamole, salsa, or bean dip? (Or all three?)

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