I love this stuff! So easy to throw together, simple and delicious. My friend Holly and I whipped this up during our recent visit to her house and we all eagerly devoured it. She discovers the best recipes! … (including the Vegetarian Quinoa Chili here on the blog.)
It tastes so fresh and summery with the crisp, cool cucumber and sweet, tangy orange. Black beans provide protein and heart healthy fiber, magnesium and potassium, plus a variety of healthy phytonutrients. And creamy, buttery avocado contributes beneficial, heart healthy fats.
The recipe appeared in the May issue of Family Circle Magazine and calls for one orange. We think the orange really makes it sing so I usually use two.
Any chip will do, but our current favorite is by Way Better Snacks, especially the Sweet Potato Corn Tortilla Chips, made with chia seeds, sprouted quinoa, sweet potatoes and non-GMO corn.
- 1 can (15.5 oz) black beans, drained and rinsed
- 1/2 seedless cucumber, peeled and diced
- 1 or 2 oranges, peeled, sections cut into 1/2-inch pieces
- 1/4 cup chopped scallions
- 2 firm-ripe avocados, peeled, pitted and diced
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1/2 tsp salt
- Ground black pepper (to taste)
- Chips of your choice
- In a medium bowl, toss black beans, cucumber, orange and scallions. (If making in advance, do not cut up avocado until just before serving.)
- In a small bowl, blend together the vinegar, oil, salt and pepper.
- Add diced avocado to bowl and drizzle with dressing. Gently stir, trying to keep avocado from getting smashed.
- Serve with chips.
Fix it! Plan Photos by: Bill Peterson Galleries
2 thoughts on “Black Bean and Avocado Salsa Dip”
Making this now. Needed one more dish for our Sunday meal. Thank you.
You’re welcome! Let me know if you like it Dawn.