This recipe for Corn Dip Black Bean Salad, by Angie Murphy, is from The Murphy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15oz black beans drained 1 15oz corn drained 1 large tomato - chopped 1 large avocado - chopped 1 red onion chopped 1/4 cup cilantro 2-3 Tbsp lime juice 2 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp salt and pepper
Mix all ingredients together and serve with tortilla chips.
This goes fast. You may want to double or triple the recipe.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.