Cooking with Ike / Black Bean Dip / ROzbeans 18 years ago

Black Bean Dip

Black Bean Dip



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


SERVINGS 18

METHOD Chill
PREP 20 min.
TOTAL 20 min.

DIRECTIONS
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.

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.