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Avocado Black Bean dip recipe

Posted Jan 25 2010 9:00am

black-bean-avocado-dip***This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian dip recipe!***

If this is the first time you read about our weekly Meatless Monday feature, you can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story: Why not go meatless on Mondays?

This is another recipe that will keep you away from those bad-bad-bad fake Mexican restaurants that serve really fatty foods.

This is the kind of recipe that you can eat as a dip and you can also be used to fill a wrap and you can easily eat this recipe as an appetizer or a main course.

This recipe dip contains two forms of nutritious and vegetarian protein: black beans and avocado.

You’ll see, this recipe take no time to prepare and it’s perfect for those weeknights when you want to eat healthy foods without slaving for hours in the kitchen!

Heck, I even say it’s okay to pair this Avocado and Black Bean dip recipe with some Organic corn chips!

This recipe is the brainchild of Denise of The Cottage Sisters


2 medium avocados, peeled and diced

juice from ½ lemon

2 medium tomatoes

115 ounce can black beans, drained

¼ cup fresh cilantro, chopped

½ small onion, diced

½ tablespoon of garlic salt

6 dashes of hot sauce


1. Squirt a few squeezes of lemon juice on the avocados to keep them from turning brown.

2. In a large bowl, combine tomatoes, black beans, avocados, cilantro, onion, garlic salt and hot sauce.

3. Blend well, cover and refrigerate for 30 minutes to allow flavors to blend.


Avocado Black Bean Dip

Servings per Recipe: 12

Amount per Serving

Calories: 318

Calories from Fat: 54

Total Fat: 6.0g

Saturated Fat: 1.0g

Cholesterol: 0mg

Sodium: 6mg

Potassium: 920mg

Total Carbohydrates: 51.0g

Dietary Fiber: 19.8g

Protein: 18.3g

Sugars: .9g

Photo by ginnerobot

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