>Recipe Post – Black Bean Dip

>Alright this is for my mom as well as a few friends who had asked for the black bean salsa recipe. It’s really easy to make and involves only a small amount of chopping, mixing, etc. I got this recipe from an old co-worker, so I’m not sure who to credit on this one! And I don’t have a photo of the finished product, but snapped a few shots as my mom and I were making this delicious dip for the baby shower a few weeks ago:
1) The canned ingredients plus the onion

2) separating the cilantro leaves from the stems.

Black Bean Dip:

I usually do this in three steps, starting with the canned goods, then the chopped items, and finally the liquid ingredients.

In a large container, combine:
1 can of black beans – rinsed and drained
1 can of whole kernel corn – rinsed and drained
1 can of diced tomatoes with green chiles – do not drain

Then Add:
About 1/2 purple onion – chopped as finely as you like
A bunch of cilantro – a handful or so of chopped leaves
One avocado – sliced and cut into small pieces.

Lastly:
About 1/8c. olive oil
About 1/8c. balsalmic vinegar
1/2 tsp of tabasco sauce
(Some people like more oil, vinegar or tabasco… these amounts are all on the conservative side)

Anyway, that’s it! It keeps in the fridge fairly well, and if you want to make it the day before you need it, the flavor gets even better when the ingrediends have time to mix together… just add the avocado and cilantro on the day you’ll use the dip so the bright green color really stands out! Enjoy!

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