This mixture of black beans, avocado and vegetables is an amazing way to combine flavors into a wonderful dip or salad. This summer brought the Mango Chicken Black Bean Salad on the Summer 2010 Menu which was such a surprisingly pleasant experience for us.
6 Servings Recipe By Pin Print
Avocado Black Bean Dip


  • 3 ¾ cups peel, pit, and slice Avocado
  • 2 tablespoons juice Lime
  • 15 ounces drain and rinse Black Beans, Canned
  • 16 ounces Corn, Frozen
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ½ cups dice Onion
  • 1 cup dice Tomato
  • 1 cup Ranch Dressing

Freezer Containers


  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients together.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients together.
  2. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve cold.


Join the discussion
  1. Interesting, I would think that the ranch would be better too but the italian sounds interesting. I want to try it both ways!! Thanks!

  2. Just made this for lunch. Love it. Bet it would be good on tortillas. I made with it Italian dressing, but I sampled it with some ranch first. I think I like them both equally.

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