Healthy, hearty dips can serve as a meal. Try this no-cook recipe that throws together in a flash, and serve with fresh homemade tortilla chips
Black Bean and Avocado Salsa is a hearty dip also referred to as Cowboy CaviarThe basic recipe can be varied for winter (using pantry ingredients) or summer (using fresh garden ingredients). Ripe, creamy avocado is a mild complement to the beans or cottage cheese, and the slightest touch of lime juice really makes the spices in the salsa pop.
Black Bean and Avocado Salsa is a simple recipe, but can be gussied-up with, say, some minced chipotle peppers or sweet fruit salsa. This lunch recipe also makes a fabulous snack or first course, provided you can stop yourself from eating the whole recipe!
Serving Suggestions
- Stuff Black Bean and Avocado Salsa into pita pockets or wraps
- Scoop it up with baked or homemade nacho chips (see below)
- Mash until lumpy and use as a sandwich spread
- Purée until coarse and use as a dip for vegetable sticks.
The avocado-bean combination makes for a delicious quick meal while maintaining a casual, summertime vibe.
Black Bean and Avocado Salsa Recipe
Serves 2 as a main dish; 4 as an appetizer.
Ingredients:
- 1 (19 ounce) can canned black beans OR 1 ½ cups cooked black beans
- 1 cup salsa
- 1 ripe avocado (soft to the touch), mashed or small dice
- Lime juice, to taste (start with a few squirts or ¼ tsp.)
- 1-2 green onions, sliced or diced (for garnish)
- dash cumin or chili powder, optional
Directions:
- Drain the black beans and rinse with cool water.
- In a medium bowl, mix the beans gently with the avocado, salsa, and optional cumin
- Add lime juice to taste
- Sprinkle with salt, pepper, and green onions.
Variations:
- Use cottage cheese instead of black beans
- Add all ingredients but avocado and green onion to a few cups of vegetable broth and simmer into a soup. Top with onions and avocado slices.
- Substitute fresh tomatoes, minced onions, garlic, and parsley for the salsa.
Easy Tortilla Chips Recipe
Ingredients:
- 1 package tortillas (try whole wheat, sun-dried tomato, or garlic flavour!)
- 2 Tbsp. vegetable oil (approximate)
Instructions:
- Preheat oven to 350°C.
- Brush one side of each tortilla with oil using a pastry brush
- Stack the tortillas and cut each into half, quarters, then eighths
- Spread cut tortillas on a baking sheet, oiled side up
- Bake approximately 10 minutes or until golden and crispy. They burn easily, so watch closely!
- Serve with Black Bean and Avocado Dip.
For more no-bake dip recipes, try:
