Melissa’s Black Bean Dip

Name: Melissa’s Black Bean Dip
Yield: 8
Ingredients: 1 tbsp Olive oil; 2 cups Corn (frozen & thawed, or canned & drained); 1 Garlic clove minced; ½ Red onion, chopped; ½ Red bell pepper, chopped; ½ Green bell pepper, chopped; 1 Can black beans, drained & rinsed; 1 Can of Rotel, drained; 1 Whole avocado peeled and sliced in chunks; Juice of 2 limes (to taste); ¼ cup White wine vinegar (to taste); 1 tsp Cumin powder

CategoryAppetizers & Snacks

So Delish! Fresh & Bursting With Tex-Mex Flavor.

Yields8 Servings

1 tbsp Olive oil

2 cups Corn (frozen & thawed, or canned & drained)

1 Garlic clove minced

½ Red onion, chopped

½ Red bell pepper, chopped

½ Green bell pepper, chopped

1 Can black beans, drained & rinsed

1 Can of Rotel, drained

1 Whole avocado peeled and sliced in chunks

Juice of 2 limes (to taste)

¼ cup White wine vinegar (to taste)

1 tsp Cumin powder

Heat olive oil in non-stick skilled over medium-high. Cook garlic about 30 seconds.

Add corn and cook until it gets dark spots (adds flavor; I've also done just a can of corn without cooking it, but this tastes better).

Add corn to large bowl. Add remaining ingredients (except the avocado), mix, and refrigerate at least 30 minutes (the longer the better to let the flavor soak in).

I taste test it after soaking and add more lime juice, vinegar, or cumin as my tastes dictate. Then add fresh diced avocado and mix. (The vinegar and lime juice will keep it green for a while).

Ingredients