The Best Black Bean Dip Recipe
The Best Black Bean Dip you’ll ever make, this recipe is sweet with a hint of spice, crisp, crunchy, and oh-so-satisfying. Prepare it ahead of time for Super Bowl parties, holiday gatherings, or movie nights at home!
Not your average store-bought bean dip recipe, this homemade version is full of simple, delicious, good-for-you ingredients. With no cooking required, it’s quick to prepare and tastes even better the next day.
It has been my go-to snack or appetizer for years and is always a hit with friends and family, especially on game days! It makes for the perfect addition to appetizer spreads right alongside my Burrata Bruschetta Dip and Easy Roasted Garlic White Bean Dip.
Or, add it to your favorite protein sources and main courses for a boost of flavor. It’s so versatile you’ll never get bored!
Recipe Ingredients
Marinade
- Canola Oil – This forms the base of the marinade. If preferred, vegetable oil will also work.
- Apple Cider Vinegar – Adds a subtle tanginess to the dip.
- Cane Sugar – This balances the acidity of the vinegar, creating a well-rounded flavor.
Dip
- Black Beans – You can’t have an easy black bean dip without black beans! Make sure they’ve been drained and rinsed before combining the ingredients.
- Chickpeas – Also known as garbanzo beans, these add extra fiber and high-quality plant-based protein.
- Vegetables – Sweet whole corn kernels (Fresh or canned as long as they’re drained), red bell pepper, sweet onion, and jalapeño add nutrients, flavor, and a satisfying crunch.
- Optional Toppings – Avocado, fresh cilantro, fresh lime juice, and scallions make great additions, amplifying the taste and texture of the dip.
How to Make Bean Dip
- Prepare the marinade. Whisk the canola oil, apple cider vinegar, and sugar in a large bowl, making sure the sugar dissolves.
- Combine the ingredients. Add all the dip ingredients, and gently stir to combine and coat.
- Chill. Cover the bowl, and refrigerate the dip for at least 12 hours before serving.
- Serve. Use a slotted spoon to drain the mixture from the marinade before enjoying.
Serving Suggestions
There are endless ways to enjoy this homemade black bean dip recipe! However, if you’re looking for ideas, some of my favorite options include:
- As a dip with tortilla chips, warm naan bread, or my Two-Ingredient Tofu Crackers
- On top of protein like grilled chicken, shrimp, or fish
- Over your favorite salad
- Tucked into a wrap
Pro Tip: When serving, use a slotted spoon to drain off any excess marinade. This prevents the dip from being too saucy.
Frequently Asked Questions
How should I store this recipe? This recipe is best made a day in advance so the ingredients have plenty of time to absorb the marinade’s flavor. Store it in an airtight container in the fridge for up to 5 days.
Can I freeze leftovers? I don’t recommend it! The veggies are likely to become soggy once thawed.
Do I serve black bean dip hot or cold? Refried bean dips are typically served warm. However, this fresh bean dip is best served cold.
What else can I add to this recipe? Feel free to experiment with any ingredients and mix-ins you like best. I personally haven’t tested them, but popular additions and variations include cilantro, garlic cloves, diced red onion, chili powder, and adobo sauce.
How to Store
Store this dip covered in the refrigerator for up to five days. Leftovers can be enjoyed with tortilla chips, sliced vegetables, topped over your favorite protein or tucked inside of a dairy less cheese wrap.
There’s no end to how many ways this delicious bean dip can be enjoyed. Again, be sure to use a slotted spoon to drain off any excess marinade before serving.
The Best Black Bean Dip Recipe
Equipment
- 1 colander
- 1 airtight storage container
Ingredients
Marinade
- 1 cup canola oil, can also use vegetable oil
- 1 cup apple cider vinegar
- ½ cup cane sugar
Bean Dip
- 1 cup black beans, rinsed and drained
- 1 cup chickpeas, rinsed and drained
- 1 cup sweet whole kernel corn, drained
- 1 cup red bell pepper, diced small
- 1 cup sweet onion, diced small
- ¼ cup jalapeno, finely diced
Optional Toppings
- avocado
- fresh cilantro
- fresh squeezed lime
- scallions
Instructions
- In a large mixing bowl, combine the apple cider vinegar, canola oil, and sugar. Whisk well until the sugar dissolves.
- Add all ingredients including black beans and chickpeas into the marinade / dressing mixture. Gently stir making sure to evenly coat all of the beans and veggies in the marinade. Cover and refrigerate.
- Best refrigerated and stored in an airtight container for 12 hours before serving. This allows the beans to soften and absorb all of the delicious flavors.Be sure to use a slotted spoon when serving to drain off any extra marinade. Will last 4-5 days refrigerated in an airtight container.
2 Comments on “The Best Black Bean Dip Recipe”
Just made this for a Memorial Day party and let me tell you….it is SO GOOD. It’s simple and O quickly put it together the night before. So fast to whip together and very tasty. I topped with some avocado and cilantro, served with veggies and tortilla chips.
Title says it all. It is the BEST. Simple to make and keeps in the fridge for several days. We used it as a dip with chips, served it with eggs for brunch and over salmon for dinner. A new go to favorite.