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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.
18 ServingsPrep: 20 min. + chilling

Ingredients

  • 2 medium ripe California 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

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.
© Taste of Home 2013

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Black Bean Dip (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013