Black Bean Dip with Avocado

 

 

 

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.

Ingredients

• 2 medium ripe avocados, peeled and diced

• 2 tablespoons lime juice

• 2 cups frozen corn, thawed or fresh blanched corn cut off cob

• 1 can (15 ounces) black beans, rinsed and drained

• 1 medium sweet red pepper, chopped

• 6 green onions, chopped

• 1/2 cup 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