Black Bean Salsa/Dip

In case you didn’t know, Lucy and I love Southwest/Mexican food. We love anything cheesey, saucy and all things that include avocado. Ricky and Fred have an Auntie who made this dip a few years ago for a family reunion and I still love it to this day! It has all of our favorite things; black beans (one of our favorite protein/fiber sources), corn and avocados (don’t turn your nose up, they are delicious!). She said she found it in an issue of Southern Living. It is one of those dishes you can take to a potluck and keep it out for a while. The lime juice keeps the avocado from browning so it stays pretty for the duration of the party, if it lasts that long. Here it is:

Black Bean Salsa/Dip

1-15 oz. cans black beans, drained and rinsed
1-17 oz. white shoepeg corn, drained and rinsed
2 lg. tomatoes, chopped
1 avocado, chopped
1 red onion, chopped
1/8 – 1/4 cup cilantro, chopped
3-4 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
salt and pepper to taste

Toss all the ingredients in a large serving bowl and chill for a 4-24 hours before the party. Serve with tortilla chips of your choice but I suggest the scoop kind because this is really chucky.

Happy snacking!


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