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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