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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Avocado, Corn, and Black Bean Dip

5.0

1 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon smoked paprika

Two 15-ounce cans black beans, drained and rinsed

1 ½ cups cooked fresh corn kernels (from 2 ears), thawed frozen corn, or from one 15-ounce can, drained

1 pint cherry tomatoes, halved (about 1 ½ cups)

1 ripe avocado, halved, pitted, peeled, and small-diced

1 red bell pepper, cored, seeded, and small-diced (about 1 cup)

¼ cup apple cider vinegar

Juice of 1 lime

In a small bowl, whisk the salt, chili powder, garlic powder, and smoked paprika.
In a large bowl, combine the black beans, corn, cherry tomatoes, avocado, bell pepper, vinegar, and lime juice. Mix well. Add the spice mixture and toss until all the vegetables are evenly coated.
Refrigerate for at least 30 minutes before serving.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Created 6 weeks ago

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