There’s no question about it. You will make this dip and people will ask for it again and again and again! It’s a little labor intensive, but SO worth it! (See Week 4 of the “Try It” challenge to learn more about avocados!)


Black Bean Avocado Dip :

♦ 2 medium ripe avocados, peeled and diced
♦ 2 tablespoons lime juice
♦ 1 can whole kernel corn, drained
♦ 1 can 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

In a bowl, combine avocados and lime juice; let stand for 10 minutes. In 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 hrs or until chilled. Serve with tortilla chips or in a pita.

Black Bean Avocado Dip :