Black Bean and Avocado Dip (or Salad)
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.