Black Bean and Sweet Corn Guacamole Dip


Recipe from Kristin Porter, Iowa Girl Eats

Prep time: 30 minutes
Servings: 8


  • 1 vine-ripened tomato, seeded and chopped
  • ½ cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)

Ingredients for the black bean dip

  • 1 can (15 ounces) seasoned black beans or 1 regular black beans, drained and rinsed (you can substitute with black soybeans)
  • ¼ cup chopped onion or shallot
  • ½ jalapeno, seeded and chopped
  • 1 garlic clove, chopped
  • 2 tablespoons chopped cilantro
  • Juice of ½ lime
  • ¼ teaspoon cumin
  • Salt and pepper

Ingredients for the sweet corn guacamole

  • 2 ripe avocados
  • juice of ½ lime
  • 1 garlic clove, microplaned or minced
  • Salt and pepper
  • ¾ cup frozen sweet corn, thawed
  • 2 tablespoons chopped cilantro


Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9-inch pie pan and place into the refrigerator while making Sweet Corn Guacamole.

Add avocados, lime juice, garlic, salt and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle on chopped tomatoes and crumbled Cotija cheese and serve with tortilla chips and crudite.

Nutrition per serving: 128 Calories, 7g Total Fat, 6mg Cholesterol, 303mg Sodium, 15g Carbohydrate, 5.5g Fiber, 5g Protein