Avocado, Black Beans and Corn Dip (Great for the Big Game)
photo by biodeb
- Ready In:
- 15mins
- Ingredients:
- 16
- Yields:
-
8 1/2 cup servings
- Serves:
- 8
ingredients
- 2 avocados, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn
- 1 (10 ounce) can Rotel Tomatoes, drained
- 1 cup chopped red bell peppers or 1 cup green bell pepper
- 2 tablespoons jalapeno peppers, finely chopped
- 1⁄4 cup sweet onion, finely chopped (we don't like raw onions) (optional)
-
Dressing
- 1⁄4 cup red wine vinegar
- 1⁄2 tablespoon balsamic vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon oregano
- 1⁄4 cup olive oil
- 1⁄4 cup vegetable oil
directions
- Mix dressing ingredients well. In a large bowl combine the main ingredients.
- Add dressing and gently mix well. Best when refrigerated (covered) for at least 1 hour but usually we can't wait. Serve with tortilla chips.
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Reviews
-
Because I was making this the same day as visiting the grocery store and they didn't have any ripe avocados, I left them out. Because of personal preference I left out the bell pepper and jalapeno. I followed the recipe otherwise, and absolutely loved it!! Next time I will plan ahead and make sure to add the avocados!
RECIPE SUBMITTED BY
biodeb
Bonne Terre, Missouri
I love trying out new recipes. I enjoy cooking and great food