Black Bean & Corn Salsa Dip- Recipe

Black Bean & Corn Salsa DipIngredients

  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can whole kernel corn, drained and rinsed
  • 2 avocado, diced
  • 3 scallions, chopped
  • 3 tomatoes, diced (I used a 14/5 ounce can Italian-style diced tomatoes, drained… way easier!)
  • 1/3 cup red onion, diced
  • 2/3 ounce packet of Good Seasons Italian dry salad dressing mix
  • 3 tablespoons lime juice (you can substitute red wine vinegar if you don’t have lime juice). Or, use 3 tablespoons lime juice and 1 tablespoon balsamic vinegar.
  • 1/4 cup olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Black or red pepper to taste
  • 1/2 cup chopped red bell pepper (optional)
  • 1/2 cup fresh cilantro, chopped (optional)

How To

Gently mix the corn, black beans, avocado, tomatoes, onion, and red bell pepper in a mixing bowl. Stir in the spices. Add dry Italian seasoning, lime juice and olive oil. Refrigerate over night. Serve with scoop type tortilla chips.