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Corn, black bean and avocado dip

Corn, black bean and avocado dip

A summer side or topping for taco's!  Corn, black beans and avocado meld together with Mexican spices with Cultivated Tree Persian Lime Infused olive oil and Grapefruit White Balsamic. 

Course Side Dish
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes


  • 2 cups fresh or frozen corn kernels - defrosted & drained
  • 2 can 15 oz black beans; drained & rinsed
  • 2 cups cherry tomatoes; halved or chopped vine ripe tomatoes
  • 1/4 cup diced red onion
  • 1 clove garlic; minced
  • 1/4 cup chopped cilantro
  • 3/4 cup grated Porcino Romano - or crumbled Cotija
  • 1/4 tspn cayenne pepper - optional
  • 1/2 tspn cumin
  • 3/4 tspn chili powder
  • 1/4 tspn each sea salt & fresh ground pepper - or to taste
  • 1 tbsp fresh lime juice
  • 3 tbsp Cultivated Tree Grapefruit White Balsamic
  • 4 tbsp Cultivated Tree Persian Lime Infused olive oil - or Chipotle Infused olive oil for more heat


  1. In a large bowl, combine: corn, beans, tomatoes, onion, garlic, chopped cilantro and cheese.

  2. In a small bowl mix cayenne (optional), cumin, chili powder, salt & pepper, fresh lime juice and Grapefruit White Balsamic.  Slowly whisk in the Persian Lime infused olive oil. 

  3. Add the chopped avocado to the large bowl and then drizzle with the small bowl mixture.  Gently combine; adjust salt and pepper.  For best flavor refrigerate for a few hours to allow the flavors to combine.  Serve with tortilla chips - or use as a taco topping over pulled pork or chicken.

Recipe Notes

Serve as a dip with chips or use as a topping for pulled pork, chicken or shrimp taco's.  Note, this is a great way to use leftover  grilled corn on the cob as well!