"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Black Bean and Avocado Dip Recipe

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This recipe for Black Bean and Avocado Dip, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Karen Hackworth
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15 oz) black beans, rinsed and drained
1 can corn, drained
1 mango, peeled, halved lengthwise, seeded and cut into 1" chunks
1 avocado, peeled and cut into 3/4" chunks
1 c. cherry tomatoes cut in half
1 small red onion, diced
3 tbsp. lime juice
2 tbsp. canola oil
1/2 tsp. ground cumin
1/8 tsp. salt
1/2 tsp. cayenne pepper
Frito scoops or tortilla chips

Directions:
Directions:
Combine all ingredients in bowl. Serve with FritoŠ scoops, tortilla chips or serve on top of a salad. Add some crushed red pepper for more flavor.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
I always add extra of my favorite ingredients. I like to add an extra avocado or a diced jalapeno.

 

 

 

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