Description
A vibrant Tex-Mex fusion dip with black beans, golden corn, avocado, and smoky chipotle dressing. Featuring toasted cumin and paprika, grilled onions, and heirloom tomatoes for a harmony of sweet, tangy, and umami flavors.
Ingredients
2 cups cooked black beans
1 1/2 cups golden corn
2 ripe avocados
2 limes (juice and zest)
1 cup chopped heirloom tomatoes
1/2 cup diced red bell pepper
1/2 cup grilled red onion slices
1/2 cup cooked quinoa
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chipotle in adobo
1/4 cup olive oil
Salt to taste
Fresh cilantro for garnish
Instructions
Heat a skillet over medium heat. Toast cumin and smoked paprika in 1 tbsp olive oil until fragrant (2-3 minutes)
In a large bowl, combine black beans, corn, avocado, heirloom tomatoes, red bell pepper, grilled onions, and quinoa
In a separate small bowl, whisk lime juice, remaining olive oil, chipotle in adobo, and 1/2 tsp salt
Add dressing and lime zest to the main bowl. Toss gently to coat
Garnish with fresh cilantro before serving (at room temperature or chilled)
Allow flavors to meld for 30 minutes before serving for optimal taste
Notes
Use canned black beans and corn for convenience (drain and rinse)
Adjust chipotle to taste; omit for milder flavor
Store in airtight container for up to 2 days; flavor improves overnight
Make dressing first to achieve proper emulsification
Add chili flakes for extra heat
- Prep Time: 25
- Cook Time: 30
- Category: Lunch
- Method: Mediterranean style
- Cuisine: Tex-Mex fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg