Salmon Black Bean Dip

I’ve made this salmon dip periodically for a few years. The original recipe came from one of Jane Brody’s books. Some minor adjustments were made and here’s what we generally use.

Salmon Black Bean Dip


  • 2 – 6 oz. packages of salmon (I use Chicken of the Sea wild caught salmon)

    black bean salmon dip

    Salmon Black Bean Dip

  • 2 Tbsp. minced celery (I used 1 stalk and it probably gave closer to 3 Tbsp)
  • 2 Tbsp. minced red onion
  • 2 cloves garlic, minced
  • 2 tsp. cumin powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/3 cup fresh lime juice
  • 1/2 – 1 tsp. lime zest
  • 3 Tbsp. Olive oil
  • 2 – 15 oz cans black beans, drained and rinsed
  • 1/2 cup fresh chopped cilantro or parsley


  1. Put salmon in large bowl and use a fork to flake.
  2. Add remaining ingredients and mix thoroughly.
  3. Put in refrigerator for 1-2 hours to meld flavors.
  4. Serve with tortilla chips (a mix of blue and regular is eye appealing), pita chips, or crackers.

This is a nice dip to bring to a party as an hors d’oeuvre. We will also eat it as a light supper.


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