Healthy Black Bean Salsa Dip with Cilantro and Lime

  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: enough for a party (about 6-8 cups)


For the Salsa Dip

  • 1 (15 or 19 oz) can (low sodium) black beans, drained and rinsed well
  • 1 1/2 cups bell pepper, chopped (use a red or green pepper or a little of both)
  • 1 small jalapeno pepper, very finely chopped (or to taste)
  • 1 cup onion, finely chopped (I used a combination of red and green onions here)
  • 1/2 cup cilantro, chopped
  • 1 avocado, diced (optional)
  • 1 cup tomatoes, diced (optional)
  • 1 (8 oz) can (low sodium) corn kernels, drain and rinsed well (optional)

For the Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of a lime, 1-2 tablespoons or to taste
  • 12 tablespoons agave or honey, or to taste
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1 handful cilantro (about 1/4 cup)


For the Salsa Dip:

  1. Add all the ingredients (black beans, peppers, onion, cilantro and avocado, tomatoes or corn, if using) to a large mixing bowl and toss until well incorporated.

For the Dressing

  1. In a blender, food processor or Nutri-Bullet, add the oil, lime juice, agave or honey, salt, cumin and cilantro. Blend until smooth.
  2. Pour dressing over dip and toss until veggies are evenly coated.
  3. Can be served room temperature of chilled.