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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Not exactly a salsa per se, this dip goes perfectly with thick, crunchy tortilla chips. Add some cumin for a different flavor, or more pepper for some zip. Cook time is actually chill time. Ingredients:
15 ounces black beans |
2 cups frozen corn, thawed |
1/2 small red onion, diced |
1/2 bell pepper, diced (red or green) |
1 avocado, sliced |
1/2 teaspoon garlic salt |
2/3-3/4 cup zesty italian dressing |
Directions:
1. Toss veggies and salt together.
2. Mix in dressing. Don't stir too vigorously or the avocado will get smashed.
3. Chill in the fridge for at least half an hour. Serve as a dip with tortilla chips or on top of tacos or nachos.
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