Avocado, Black Bean and Corn Salsa Dip

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This is another recipe that I will frequently bring to cookouts, parties and potlucks, especially during the summer.  I really like it because it is light, refreshing and made from whole foods.  My mother-in-law found the original concept for this recipe on All Recipes which is a great resource. This dip is always very popular so the recipe makes a fairly good sized batch, which you’ll find to be the perfect amount. Enjoy!

Ingredients

  • 1 (16 ounce) package frozen corn kernels, thawed
  • 1 can black beans, drained and rinsed (I used dried beans that I soak and simmer.)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small red onion, chopped
  • 1/2 cup fresh chopped cilantro
  • 5 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 to 4 avocados – peeled, pitted and diced
Directions

  1. In a large bowl, mix corn, black beans, red bell pepper, green bell pepper, and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, cilantro, salt and pepper.
  3. Mix the two bowls by pouring the contents of the smaller bowl into the corn mixture and toss to coat.
  4. Cover and chill in the refrigerator for 2 hours if time permits, or overnight.
  5. Just before serving, cut the avocados into cube and add just before serving.

 

 

"the fresher ingredients make the best tasting, healthiest dip but don't worry if you have to settle for some frozen or not so fresh options"
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