Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 129.7
  • Total Fat 7.1 g
  • Saturated Fat 0.9 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 4.2 g
  • Cholesterol 0.0 mg
  • Sodium 319.1 mg
  • Potassium 256.2 mg
  • Total Carbohydrate 16.4 g
  • Dietary Fiber 6.7 g
  • Sugars 3.2 g
  • Protein 3.7 g
  • Vitamin A 1.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 7.5 %
  • Vitamin C 14.6 %
  • Vitamin D 0.0 %
  • Vitamin E 3.0 %
  • Calcium 3.3 %
  • Copper 4.3 %
  • Folate 10.7 %
  • Iron 6.2 %
  • Magnesium 3.7 %
  • Manganese 4.6 %
  • Niacin 4.3 %
  • Pantothenic Acid 6.6 %
  • Phosphorus 3.1 %
  • Riboflavin 3.9 %
  • Selenium 0.4 %
  • Thiamin 2.8 %
  • Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Black Bean Guacamole Dip

View the full Black Bean Guacamole Dip Recipe & Instructions
Submitted by: FORMOSASPAIN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Black Bean Guacamole Dip

72 calories of Avocados, California (Haas), (0.25 fruit without skin and seeds)

27 calories of S&W Black Beans, 15oz Canned, (0.19 cup)

23 calories of S&W Whole Kernel Corn, 15.25oz Canned, (0.19 cup)

8 calories of Onions, raw, (0.13 cup, chopped)

1 calories of Lime Juice, (0.13 lime yields)

Nutrition & Calorie Comments  

I added a tomato, cilantro, an extra avocado, cumin, garlic powder, and kosher salt and it was DELICIOUS, good enough for an upcoming healthy food potluck. Also, while I preferred this with chips, thinly sliced jicama works as a great, low-calorie dipper. Submitted by:

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I added cilantro, and this recipe was a big hit! Might add some garlic salt next time, and as soon as tomatoes are safe again, plan to try it that way as well. This recipe will definitely be one of my regulars. Great nutritional value for the calories, and large portions! Submitted by:

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This is great with corn chips or alone. I drain and rinse all canned veggies in cold water to get rid of some of the salt. Submitted by:

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Can't wait to try this. Frozen corn may have less sodium so I am going to try it that way. Love black beans! Submitted by:

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Keep the avocados; they are excellent nutrtionally. I don't believe it's about making everything the lowest calories possible; it's about balance: good nutrition, good taste, and reasonable calories. Submitted by:

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Sounds great - I'll take recipe to camp as a healthy appetizer for a group! Will definitely add cilantro, tho. I drain & rinse beans to wash off much of the sodium. Submitted by:

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This sounds like a great recipe. I wouldn't use canned though. I'd use fresh corn and cook the beans to avoid the sodium from canned items. I'm not worried about the cals from the avos either. It's healthy and sound yummy! Submitted by:

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I've had this before - so good!!

Also, BARBLAM, read closely - it says 1.5 cups, not 1.5 cans. And why get rid of the avocado? The calories aren't even that high, and the avocado gives you healthy fats!
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Ditch the avocado and save a LOT of calories. Too easy to even call a recipe, but great to keep in the fridge for a quick snack. and 1.5 (?) cans??? Just use 1 can. Make it easy. Submitted by:

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