Black Bean Dip

Name: Black Bean Dip
Prep time: 20 min
Total time: 20 min
Yield: 4-1/2 cups.
Cuisine: North America, Mexican
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 olive oil; 1 teaspoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; Tortilla chips

TOTAL TIME: Prep: 20 min. + chilling YIELD: 4-1/2 cups.

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.

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 olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions

1. 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.
2. 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.

Nutrition Facts

1/4 cup: 88 calories, 5g fat (1g saturated fat), 0 cholesterol, 179mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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