Skinny Poolside Dip with Avocado and Black Beans Recipe
This Authentic Skinny Poolside Dip is a vibrant, healthy, and refreshing blend of fresh vegetables, beans, and a zesty dressing, perfect for serving as a dip with tortilla chips or as a topping for tacos and salads. With fresh avocados, black beans, corn, and a flavorful lime vinaigrette, it’s a guilt-free snack that’s easy to prepare and packs a burst of taste ideal for summertime gatherings or casual snacking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings
- Category: Dip
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables and Beans
- 3 Roma tomatoes, seeds removed and diced
- 2 ripe avocados, diced
- ⅓ cup red onion, diced
- 15 oz black beans, rinsed and drained
- 15 oz black eyed peas, rinsed and drained
- 1 ½ cups frozen sweet corn, thawed (or fresh if available)
- 1 bell pepper (any color, diced)
- 1 jalapeno pepper, seeds removed and diced very small
- ⅓ cup cilantro, finely chopped
Dressing
- ⅓ cup olive oil
- 2 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 1 tsp sugar
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
For Serving
- Tortilla chips
Instructions
- Prepare Ingredients: Start by dicing the Roma tomatoes after removing their seeds, dice the ripe avocados, and the red onion. Rinse and drain the black beans and black-eyed peas. Thaw the frozen sweet corn or use fresh corn if preferred. Dice the bell pepper of any color and finely dice the jalapeno pepper after removing its seeds. Finally, finely chop the fresh cilantro.
- Combine Ingredients: In a large mixing bowl, combine the diced tomatoes, avocados, red onion, black beans, black-eyed peas, sweet corn, bell pepper, jalapeno, and cilantro. Gently toss these ingredients to mix them evenly without mashing the avocados.
- Prepare the Dressing: In a medium bowl, whisk together the olive oil, fresh lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder until the dressing is smooth and well blended.
- Mix Dressing with Dip: Pour the dressing over the mixed vegetables and beans. Stir or gently toss all together to ensure the dressing coats every component thoroughly for an even flavor distribution.
- Chill the Dip: Transfer the prepared dip into an airtight container and refrigerate it for at least 30 minutes. This chilling step allows the flavors to meld and intensify, enhancing the overall taste.
- Serve: Before serving, give the dip a good stir to redistribute the dressing. Transfer it to a serving bowl and enjoy it with tortilla chips, fresh veggies, or as a flavorful topping for tacos and salads.
- Storage: Store any leftover dip in the airtight container in the refrigerator. Consume within 2-3 days for optimal freshness and flavor.
Notes
- This dip can be made ahead of time; chilling it helps the flavors meld better.
- Adjust jalapeno quantity to control the heat level according to your preference.
- For a smoother texture, slightly mash the avocados after tossing, if desired.
- Use fresh lime juice for the brightest flavor in the dressing.
- Serve immediately with tortilla chips or cover and refrigerate if serving later.
