Gini's Black Bean & Corn Dip
This Black Bean & Corn Dip is really good! And just has to be good for you with all the wonderful goodies packed into it. It goes great with those little scoop tortilla chips, the kind that looks like a tiny bowl.They let you get a decent helping on to the chip and keep it there. I especially like this with those lime flavored chips!
When I offered it at one of my Girls nights, the dip was a hit and was gone by the end of the night. I was craving this a few weeks ago and so made up a batch. I thought maybe I would have to toss some of it but no. Besides a healthy snack, I included it in tacos and quesadillas over the next few days. Once again, it was all eaten up! So do yourself a favor and make up a batch for yourself. I know you will love it!
Ingredients:
2 medium ripe avocados, peeled and diced.
2 tablespoons lime juice. Preferably you will use fresh lime juice you just squeezed. That makes all the difference in the taste of this dip.
1 can (15.25 oz.) Black Beans. Plan to rinse before you put into salad. The beans should not be in any liquid and after rinsing they should be shook fairly dry.
1 can (15.25 oz.) Whole kernel sweet corn. Just drain.
1 medium sweet red pepper, diced.
1 medium Vidalia (if possible) onion, chopped.
2 table spoons minced fresh cilantro.
3 cloves fresh garlic. If you prefer to use the chopped garlic in oil or vinegar, use 1.5 teaspoons
2 tablespoons extra virgin olive oil.
1 teaspoon red wine vinegar.
Salt & pepper if you like.
Mix the diced avocados and lime juice. Let them sit for 10 minutes.
In the serving bowl, mix the beans, corn, red pepper, onions and garlic.
In a small mixing bowl or a shaker, wisk the oil, vinegar, salt & pepper. Mix the dressing into the Beans & corn mixture.
Gently introduce the avocado & lime to the serving bowl and mix in.
Cover bowl and refrigerate for 2 hours or until cold.
Ready to serve, serve with tortilla chips!
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