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