Black Bean Dip or Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Cans Black Beans
2 Cans of Corn
1 Green Bell Pepper
1 Red Bell Pepper
5 Roma Tomatoes
1 Large Red Onion
3 Ripe Avocados
1/2 bunch of Chopped Fresh Cilantro
8 Cloves of Fresh Garlic
1 Serrano pepper
1/2 c. Red Wine Vinegar
1/2 c.Olive Oil
Salt and Pepper to taste
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Directions: |
Directions:Drain and Rinse beans and corn
Add to Bowl
As you chop or dice items below, add to the bowl.
Chop (finely) Green and Red Bell Peppers
Dice Tomatoes
Dice Red Onions
Chop Cilantro
Chop (finely) Garlic
Chop (finely) Serrano Pepper
Add 1/2 Cup of Red Wine Vinegar
Add 1/2 Olive Oil
(you can use more if needed)
Salt and Pepper to Taste
Mix Together
Cut Avocado in Chunks and add to mixture and stir together
**Add Avocado right before you serve--The mixture will keep better without the avocado in it.
It is pretty easy to cut the avocado in chunks while in the skin. Cut in half first and take out pit then cut in a grid pattern and then use a large spoon to scoop out the chunks of avocado.
Serve as a Salad or Dip with Chips |
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Number Of
Servings: |
Number Of
Servings:8-12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a yummy dip or bean salad that I make and it is always a hit! I serve with Hint of Lime Tostitos. I got this recipe from Matt's sister's sister-in-law, Kathleen.
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