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.
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This makes about 1 1/2 cups of bean dip.
Ingredients
- 1 can black beans
- 2 tbsp diced red onion
- 1 small tomato (or a few cherry tomatoes)
- 1/2 cup sweet corn
- 2 cloves garlic
- 1/2 tsp dried cilantro (or a small handful of fresh cilantro)
- Dash of cumin
- Dash of crushed red pepper
- Juice from 1/2 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!
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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Oooooh good idea! Add it to my linkup please 🙂 My boyfriend loooovveess any kind of dip, and this would be a nice healthy one for him! My favorite has to be guacamole, although hummus is not far behind. They are great for my training too!
Black bean dip is always so pretty! I love that there is avocado added – I think avocado should go in EVERYTHING 😉
This looks far healthier than the bean dip I normally get at my Mexican restaurant haha! I am a guacamole girl now though!
This dip looks fantastic! You are right, I DO have these ingredients at hand! I might have to whip this up this week! I don’t think I could choose between guac, black bean dip, and salsa. I choose them all!
Your nephew is such a cutie!
I love all the dips! And I keep black beans on hand…always. I will have to give this recipe a try. It looks de-lish!
I love all three! Your black bean dip looks great. I love black beans. I love anything Mexican. I could make a whole meal just out of the different dips. I guess they call that nachos.
I love all three in certain contexts. Guac/black bean at home, salsa at those tex mex american mexican places.
i love all three types of dip..you missed queso there 😛
PS. I am learning knitting also, we should learn it together and make something cool.
our mom makes the best 7 layer dip!!
This sounds deeelicious and SUPER addicting!! 😉
This has nothing to do with dip but I just wanted to say how much I love that Alex was knitting with you! That’s really cute. 🙂
I love that collage of pics in the beginning of this post! And omg I have all the ingredients to make this- yay!
I’ve only ever made bean dip once, and unfortunately the hubby wasn’t a huge fan. I’m going to pretend he just has crazy taste buds since I thought it turned out fabulous. Haha! If I had to choose, it’d most definitely be salsa. Although, I do like the cheese sauce Mexican restaurants offer as well.
First, you are so gorgeous. Good heavens! I actually have a can of black beans I’ve been trying to figure out what to do with it so this would work nicely.
Im a salsa girl though – sssh, don’t tell – I’ve never made my own but use an organic store-bought one. Something about making my own scares me. Or maybe not scares but I worry it won’t come out as smooth and dip-worthy as the one I buy.
Black beans are hard to find so I’ve never had black bean dip before but yours sounds delicious. And paired with tortilla chips? Perfect.
This bean dip looks so delightful! I will try that soon – too many recipes in my repertoire!!! Overwhelmed 🙁 Sounds like a great weekend and what a cutie your nephew is! 🙂 Show us some photos of what Alex has knitted- that’s quite the interesting habit. 🙂 Have a great one Liz! -Iva
You guys are so cute! I love it.
And I am a huge guac fan! But I’ll never say no to salsa and bean dip.
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Ooh, this sounds really delicious. This reminded me of some yummy tacos I had earlier today, which were also vegan: black bean, avocado, tomato and some jalapeno. I’m making your dip tomorrow night. Thank you for sharing Liz!
I’m definitely more of a salsa lover – that said, I still love guac and bean dip! This one would go over really well at my family gatherings. We’re all huge fans of black beans (well, except my dad but he is mostly a meat and potatoes man anyways!)