Black Bean, Avocado and Corn Salsa/Dip
This dip is always a hit with people. I love to double or triple it. The leftovers make a great main course with some cooked quinoa or brown rice. I keep asking myself why Costco didn’t add this instead of the vegan Al Pastor Salad which I’m guessing was a flop. I saw it on the menu a few times at my Costco but before I tried it, it was gone. Chopping all those fresh veggies may just be too much to ask of a food court, even Costco!
Sometimes I’ll make a simplified version to send in lunches, using just beans, corn, avocado and maybe tomato (even canned in a pinch). A simple dressing of about 1/4 cup lime juice, 1-2 tsp cumin and 1/2 tsp salt works great. Use what you have on hand and like and keep it simple!
I always like to add the avocado just before serving, but in reality the lime juice usually keeps them looking pretty good, even the next day.
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- 1 15 oz can low-sodium black beans drained and rinsed
- 1 1/2 cups frozen super sweet corn can sub canned but the frozen is much better if you can get it
- 4 roma tomatoes diced
- 1 red bell pepper seeded and diced
- 2 avocados peeled and diced
- 1/3 cup chopped cilantro
- 1/4 cup diced red or green onion
- 1/4 cup lime juice
- 2 TBSP red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp green jalapeno Tabasco to taste (can use 1 small jalapeno if desired)
Ingredients
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- Rinse beans and corn in colander, then add diced tomatoes to drain excess juice. Add peppers, avocados, cilantro and onion. Mix dressing ingredients and pour over vegetables, stirring gently.