Easy Summer Avocado, Corn and Black Bean Dip

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It’s time to soak up those last sunny vibes with a dip that’s as fresh and fun as the season itself! This easy summer avocado, corn and black bean dip is the perfect mix of creamy and zesty, with just the right amount of kick. Whether you’re hanging out with friends or just need a quick snack, this dip will keep the summer spirit alive. Plus, it’s super easy to make—because who wants to spend these last summer days in the kitchen?

Recipe Overview

Why you’ll love it: It has an irresistible combination of creamy avocado, sweet corn, hearty black beans, and zesty dressing- a refreshing taste of summer in every bite!

Equipment you’ll need: Serving bowl, cutting knife, cutting board, strainer, spoon or spatula

How long it takes: 20 minutes

How to Serve

• Serve as a side dish and enjoy alone!
• Serve with your favorite chips and enjoy as a dip!
• Serve on top of grilled chicken to turn plain chicken into something delicious!
• Serve on top of your choice of lettuce for a simple salad!

What You’ll Need

Fresh or Canned Corn: Adds sweetness and crunch to the dip, providing a hearty base.

Cherry Tomatoes: Infuses bursts of juicy freshness, complementing the other flavors.

Black Beans: Contribute to protein and texture, making the dip more filling and satisfying.

Avocados: Provide creaminess and richness, balancing the dish with healthy fats.

Red Onion: Offers a sharp and crisp flavor, adding a contrast to the sweetness of the corn.

Cilantro: Provides a fresh and herbaceous aroma, enhancing the overall taste profile.

Olive Oil: Creates a luscious dressing that coats the ingredients and adds richness to each bite.

Juice of a Lemon: Adds acidity, refreshing the palate and tying the flavors together.

Spices (Cumin, Salt, Pepper): Season the dip with a blend of earthy cumin, savory salts, and a hint of pepper, creating a harmonious balance of flavors.

How to Make This Dip

If using fresh corn, begin by cooking your corn. Once your corn is fully cooked, refresh the corn under cold water to cool it down and stop it from cooking. Use a sharp knife to cut the kernels off the cobs and put into serving bowl. If using canned corn, drain water from can and put corn into bowl.

Next, put your beans into strainer. Rinse and drain the beans and put into serving bowl with corn.

Cut up your avocados, red onion and cilantro and add to bowl. If you are preparing this dish ahead of time, wait until serving time to mix in the avocados. Add olive oil and lemon juice. Then mix thoroughly.

Combine the spices to the serving bowl.

Mix gently until completely combined. Be sure to taste and adjust the seasonings to your liking!

Place in the fridge for 10 minutes before serving. Serve with your favorite chip or by itself and enjoy:)

Put Your Own Spin On It

Substitute chickpeas, kidney beans, pinto beans or whatever your favorite type of canned bean for the black beans.

Add or take out any veggie that you like or don’t like! You can add bell peppers for a nice crunch or cucumbers for a more refreshing dip!

Don’t have cilantro? Parsley is a great substitution or addition to this summer avocado, corn and black bean dip!

Tips & Tricks

If you are using fresh corn for this recipe, place a dish towel on top of your cutting board to cut your corn on. This will help dry the corn as well as preventing it from going all over your kitchen!

If you are making this ahead of time, wait to add the avocado closer to serving time. This will prevent the avocados from turning brown and getting soft.

Taste test!! You might want to add more pepper for a hint of spice or add more lime juice to make it more refreshing!

Storage

This summer avocado, corn and black bean dip is best served straight out of the refrigerator. It will stay good for three days or up to a week but the avocado will start to turn brown and soft the longer it sits.