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!
