This stuff is good. Really, really good. And the great thing about it is that it is easy to make and versatile. So versatile in fact, that as I went through my list of categories to find a place for this recipe, I found it fitting in so many categories: Appetizers, lunches, main dish, salad, side dish, vegetarian, and snacks. My favorite way to eat it is on a crispy, salty tortilla chip, but I also I served it over some grilled chicken breasts for dinner last night and it tasted fabulous! It is great thrown on top of a pile of lettuce and eaten as a salad. I also have been known to eat it straight out of a bowl with a fork.
However, if you’d like to go with a more traditional use for this, serve it as a chip dip at your Independence Day celebration. I promise you, it will disappear before your eyes! It makes a lot, so plan to share! The avocados will be brown the following day, but it still tastes great. I know from experience.
Black Bean and Avocado Dip
one 15 oz. can of black beans, drained and rinsed
one 15.25 can of corn, drained (fiesta is fun, but not mandatory)
4-5 Roma tomatoes, diced
4 avocados, diced
one (0.7 oz.) packet of dried Italian dressing mix (found in dressing aisle at grocery store)
1/4 cup white vinegar
1/4 cup canola or vegetable oil
1. Put black beans, corn, tomatoes, and avocado into a large bowl.
2. In a smaller bowl (I use a measuring cup), mix together Italian dressing mix, white vinegar, and oil with a fork until combined.
3. Pour dressing mixture over the other ingredients and mix gently to combine.
4. Serve immediately.
Verdict: I love this stuff. I could eat it all day long! The creamy avocado, the tangy dressing, the firm tomato, and the crisp corn. It just works.
Changes I would make: None. However, if you like raw onions (we generally do not), this is great with some diced red onions. They add a nice color and they provide textural variety. I actually like them in this dip if I soak them in cold water first (mellows the flavor a bit), but my husband wouldn’t touch the stuff if onions were included.
Husband’s take: He loves it too. I haven’t found anyone who doesn’t like this. Oh, except my father-in-law who won’t eat avocado because it looks like lobster’s brain. I think I’ll just take his word on that.