Hi!! Happy Friday! I don’t know about you but I have been waiting for this Friday for quite awhile. Today is the last day of classes for me and then I get to head home for the summer! I got very lucky in that I only have an online exam and a paper during finals week so I am just going to do them at home and start my summer vacation a little early. Speaking of summer, this Avocado, Corn, and Black Bean Dip is a summer must. Refreshing and healthy, it is always a hit at BBQs and picnics throughout the season. Read on to find the recipe below…
Avocado, Corn, & Black Bean Dip
About 40 halved cherry tomatoes
1 15 oz. can of organic black beans
1 3/4 cup frozen corn
1 minced red onion
1/4 cup cilantro (include the stems)
2 tbsp. olive oil
1 lemon, juiced
1-2 tsp. cumin
1-2 tsp. kosher salt
1-2 tsp. black pepper
Cut up all the veggies and add them to a large bowl. Mix them well. In small measuring cup, stir together the dressing ingredients. Add spices according to your taste. Pour the mixture over the veggies and mix. Be sure that it is evenly coated.
Store this in the fridge until you are ready to eat it. It goes great with chips, burgers, or even by itself!
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