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Black Bean Dip Recipe

Photo by: Taste of Home

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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.

This recipe is:

Healthy

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18 Servings
Prep: 20 min. + chilling

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 Crisco® Extra Virgin Olive Oil or Canola Oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

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.

Nutrition Facts: 1/4 cup (calculated without tortilla chips) equals 88 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 179 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.

Black Bean Dip published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p243