Tex-Mex Black Bean Dip

Serve this tangy dip as an appetizer at your next Tex-Mex feast.

Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 6


  • 2 cans (15 oz.) black beans, drained and rinsed
  • 1 tsp. olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, peeled and minced
  • 1 cup chopped tomato
  • 2⁄3 cup salsa
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1⁄2 chopped cilantro
  • 2 Tbsp. lime juice


  • Place half of black beans in a bowl. Partially mash beans until chunky. Set aside.
  • Heat oil over medium-high heat in a nonstick skillet. Add onion and garlic. Sauté until tender, about 4 minutes.
  • Add mashed and whole beans, tomatoes, salsa, ground cumin, and chili powder. Stirring constantly, cook until mixture thickens, about 5 minutes.
  • Remove from heat. Stir in fresh cilantro and lime juice. Serve warm or at room temperature.