"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Black Bean Avocado Dip, by Larissa Ness, is from Our Family Cookbook - 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can black beans (rinse & drain) 2 (11 oz) cans white shoepeg corn (rinse & drain) 2 avocados - diced 4 tomatoes - diced 1/4 red onion - diced 1 or more tbsp. cilantro Juice of 1 lime 2 tbsp. olive oil 1 tbsp. red wine vinegar 1 tsp. salt 1/2 tsp Pepper
Mix black beans, shoepeg corn, avocados, tomatoes, red onion and cilantro. In seperate bowl, mix lime juice, olive oil, red wine vinegar, salt & pepper. Pour over other mixture. Serve with Tostito chips or Lime Tostito chips.
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