Dip Trio: Guacamole, Black Bean Salsa and Drunken Pico de Gallo

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  • Yield: 6 servings
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2 ripe Haas avocados

juice of 1 lime

1/4 cup small diced red onion

1 Tbs. seeded, minced jalapeno pepper

2 Tbs. chopped fresh cilantro

salt and pepper to taste 

salt and pepper to taste

Black Bean Salsa

1 can black beans, drained and rinsed well

4 plum tomatoes, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup diced white onion

2 garlic cloves, minced

1 tsp. ground cumin

2 Tbs. chopped fresh cilantro

2 Tbs. olive oil

salt and pepper

Drunken Pico de Gallo

5 plum tomatoes, cored, seeded and finely diced

1/4 cup finely diced white onion

2 Tbs. chopped fresh cilantro

1 Tbs. seeded and minced jalapeno pepper

1 Tbs. lime juice

1 Tbs. olive oil

1 Tbs. tequila, optional

salt and pepper to taste


  1. For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.
  2. For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper.
  3. For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.