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Mexican Black Bean Dip! OLE!

by on January 12, 2010 in Appetizers, Salsas January 12, 2010 AppetizersSalsas
See post on Mama Holli of Nobody Puts Mama In A Corner!’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Every gringo will love this healthy black bean and pico dip! An easy recipe that you can graze on for days!

Ingredients

  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 1 can (15 Oz. Can) White Corn, Drained
  • 1 container (16 Oz. Container) Pico De Gallo
  • 1 whole Avocado, diced
  • ½ cups Cilantro, Chopped
  • ¾ cups Italian Salad Dressing
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 cloves Garlic, Minced
  • ¼ teaspoons Tabasco
  • 1 whole Lime, Juiced
  • Salt And Pepper

Preparation

Combine the first 5 ingredients (black beans, corn, pico de gallo, avocado, cilantro) in a bowl and set aside. In a small bowl, whisk dressing, oil, vinegar, garlic, Tabasco and lime juice. Pour over the bean mixture. Salt and pepper to taste. Cover and refrigerate for one hour before serving. Stir to distribute dressing. Serve with tortilla chips and Big Scoop Fritos!

This is also yummy wrapped up in a flour tortilla. So healthy and yummy!

One Comment

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campgrandma on 2.8.2010

Olé! Great recipe!!

One Review

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jlm03 on 5.26.2010

This was delicious! So easy to throw together, and it made quite a large amount, which is great because we all love it. I will make this again and again, thanks for sharing your recipe!

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