You could use black beans, but wow it’s going to taste REALLY DIFFERENT. Just remember, black beans don’t have the same salty, savory profile as corned beef, you will want to add extra seasoning. I would consider adding smoked paprika, cumin, or even a splash of soy sauce to give the beans a more robust flavor. As far as Russian dressing, there’s a few reasons I didn’t use it in this recipe. Control Over Flavor: By using ketchup and spicy brown mustard, I had more control over the balance of sweetness, tanginess, and spice and found the perfect balance I preferred when creating this recipe. Next was, AVAILABILITY. Ketchup and spicy brown mustard are pretty common pantry staples, making them more readily available than Russian dressing, which ultimately simplifies the ingredient list, making sure you can make the dip even if you don’t have Russian dressing on hand. Lastly, I considered CONSISTENCY. Russian dressing varies more by brand than ketchup and mustard do. By sticking with ketchup and mustard, I was able to offer a more consistent and predictable flavor profile each time someone makes the dip. Certainly, if you prefer the convenience of using Russian dressing or have a favorite brand, you can certainly substitute it for the ketchup and mustard combination in the recipe. It all depends on your personal preference and the flavor profile you’re aiming for or care about. These are just some of the things I consider when a developing a recipe for lots of people. Thanks for the suggestions, I always appreciate them.

Corned beef should be purchased from the deli where it is already cooked.

Thanks Cathy. I should have looked at your very sharp and beautiful photo of the ingredients at the top of the page. Clearly shows your thickly sliced corned beef.