 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
With black beans, avocados, corn, peppers and cilantro, this family bean dip has lots of flavor and texture. This dip came about when I was experimenting with a similar recipe one day. Ingredients:
2 medium ripe avocados, peeled and diced |
2 tablespoons lime juice |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) black beans, rinsed and drained |
1 medium sweet red pepper, chopped |
6 green onions, chopped |
2 tablespoons minced fresh cilantro |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 teaspoon red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
tortilla chips |
Directions:
1. In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic.
2. In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips. Yield: 4-1/2 cups.
|
|