This red bean dip is bursting with flavor because of the addition of tomato, garlic, fresh cilantro and lime juice. The earthy and creamy texture of the spread is complemented by a fresh and tangy topping made of avocado salsa. This dip is an easy and fast appetizer or snack that you prepare in less than 30 minutes. The recipe is vegan and gluten-free.
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Why this Bean Dip with Avocado Salsa is delicious
This dip is basically two-for-one: an earthy and creamy spread made of red beans, topped with a fresh and tangy avocado salsa. Beans in itself can lack taste. To make this dip bursting with flavor, the beans are mixed with different ingredients commonly used in Colombian recipes to add flavor. For this recipe you will need:
Red Bean Dip
- Red cooked beans, such as kidney or pinto beans
- Onion
- Garlic
- Tomato
- Spicy pepper
- Cumin powder
- Fresh cilantro
- Olive oil
- Lime juice
- Salt and pepper
Avocado salsa:
- Avocado
- Tomato
- Lime juice
- Fresh cilantro
- Salt and pepper
How to make an incredible red bean dip
You’ll need less than 30 minutes to get this dip including topping ready to serve. It’s an easy recipe that you can prepare in advance.
- Cook chopped garlic and onion in oil until soft. Add chopped tomato, chili/pepper, cumin powder, salt and pepper and cook until it resembles a sauce. Add a splash of water if too dry.
- Place in a food processer or blender the cooked beans, the tomato-onion sauce, chopped cilantro, olive oil, lime juice and salt and pepper. Blend until you have a creamy and even paste. Taste and adjust seasoning in terms of salt, pepper, lime juice and cilantro.
- Prepare the avocado salsa by mixing together cubes of avocado, chopped tomato, lime juice, cilantro and salt and pepper. Taste and adjust seasoning.
- Place bean dip in a bowl, add the avocado salsa on top. Garnish with leftover cilantro, some drizzles of olive oil and lime juice
This recipe is vegan and gluten-free. Because of the red beans it is a natural source of veggie protein.
Serving suggestions for Red Bean Dip with Avocado Salsa
Although the dip is delicious in itself, something crunchy to scoop up the dip will make it taste even better. Serve the dip with:
- tortilla chips
- green plantain chips
- crackers
- fresh bread.
For a lighter option serve with slices of cucumber, red pepper and baby carrots.
Serve the dip as an appetizer at a party or as a starter before dinner.
Recipes with frijoles (Colombian red beans)
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Frijoles (Colombian Bean Stew)
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If you make this recipe, you can comment or rate the recipe below at the page. Or tag @vecinavegetariana on Instagram!
Red Bean Dip with Avocado Salsa
Ingredients
Red Bean Dip
- 2 cups cooked red beans (pinto, kidney) (equals about 400-500 g)
- 2 tbsp olive oil
- 2 cloves of garlic, finely chopped
- 1 small white onion, chopped finely
- 1/2 spicy pepper/chili of choice, seeds removed and chopped
- 1 tomato, chopped
- 1/2 tsp cumin powder
- 1 big handful of fresh cilantro, chopped
- juice of 1 lime
- salt and pepper
Avocado Salsa
- 2 small ripe avocados (or 1 big one), in cubes
- 1/2 tomato, chopped
- juice of 1/2 lime
- some fresh cilantro, chopped
- salt and pepper
Top with
- chopped cilantro
- olive oil
- juice of 1/2 lime
Instructions
Prepare red bean dip
- Cook chopped onion and garlic in 1 tbsp of olive oil in a frying pan for 2-3 minutes until soft. Add chopped pepper, tomato, cumin, pepper and salt. Cook on a low heat for 5-10 minutes until cooked. Add a little splash of water if too dry
- Place beans in a blender. Add tomato-onion sauce, chopped cilantro, lime juice, 1 tbsp olive oil, salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning in terms of salt, pepper, lime juice and cilantro
Prepare avocado salsa
- Add to a bowl the cubes of avocado, chopped tomato, juice of 1/2 lime, chopped cilantro, pepper and salt. Mix carefully, taste and adjust seasoning
Put together the elements
- Spread out bean dip on a plate or in a bowl. Top with the avocado salsa. Garnish with cilantro, some drizzles of olive oil and lime juice
- Serve with tortilla chips, green plantain chips, crackers or bread. For a lighter version serve with slices of cucumber, red pepper and baby carrots
