The Pioneer Woman Tasty Kitchen
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Chipotle, Corn and Avocado Dip

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Level: Easy

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Description

I took my black bean and corn dip/salad and jazzed it up with chipotle chilies and creamy avocado. Use it as a side with grilled meats or grab a bag of chips and dig in!

Ingredients

  • 1 package (12 Oz. Size) Frozen Corn, Thawed Or Equal Amount Of Fresh
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 whole Small Red Pepper, Seeded And Chopped
  • 5 whole Green Onions, Chopped
  • 2 whole Avocados, Chopped
  • ¼ cups Vegetable Oil
  • 2 Tablespoons Fresh Lime Juice
  • 1 Tablespoon Red Wine Vinegar
  • 2 whole Chipotle Chiles From Can Of Chipotle Chiles In Adobo Sauce
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Minced Fresh Cilantro
  • ½ teaspoons Cumin
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Pepper

Preparation

In a large bowl mix the corn, black beans, red pepper and green onions. Gently mix in the chopped avocado.

In a small bowl whisk together the vegetable oil, lime juice, red wine vinegar, chopotle peppers, garlic, cilantro, cumin, salt and pepper. Pour over the corn salad and gently mix.

Note: To chop avocado, slice avocado lengthwise in half and remove the pit. Leave in the shell, take a knife and slice down the avocado and then across in a criss-cross pattern. Take a spoon and gently scoop cubed pieces into your bowl.

Enjoy!

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