the bean dip

Emphasis on “the.” My college roommate introduced me to this amazing bean dip and it’s been a favorite of mine ever since—partly because it reminds me of my best friends, but mostly because it’s effing delicious. A bean dip to end all bean dips, I give you the bean dip.

The serving size of this recipe is a shit load (that’s a technical term). You will literally be eating it for breakfast, lunch and dinner for a solid week. And you’ll love every second of it. I made it this year for the Super Bowl, and thank the lo’ because it was the only good thing to come out of that disappointment (I’m a Pats fan).


  • 2 cans black beans, rinsed
  • 2 cans black eyed peas, rinsed
  • 2 cans mexicorn, drained
  • 1 can of rotell
  • 4 roma tomatos
  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 1 bunch of cilantro
  • 1 lime, juiced
  • ¼ cup pickled jalapenos, diced
  • ½ cup olive oil
  • 1/3 cup sugar
  • ½ cup red wine
  • ½ tspn garlic powder


  1. Chop everything up and mix it together in a bowl. It’s not rocket science.
  2. Stir olive oil, sugar, red wine and garlic powder in a separate bowl. Mix into the rest of the ingredients. Optional: Chug the remaining wine left in the bottle.
  3. Serve with chips or eat it with your hands (it’s that good).

My chipped, half-removed nail polish makes this last picture extra special.



  1. What is rotell?

    • It’s basically canned tomatoes that have been chopped up with green chilies and spices. You can find it in the ethnic/international foods aisle at most grocery stores (or easily make do without it). I think on the can it appears as RO*TEL.

  2. Nicole, you crack me up! I love how you write … sounds a bit like me. I look forward to trying some of your food and work outs!

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