UPDATE: Here’s a no-cook California spin on tangy Texas black bean dip. It’s rich in texture and flavor and has lots of kick! Scoop it up with baked tortilla chips or veggies as a snack/appetizer, enjoy it as a spicy salsa over salad, tacos, grilled fish and chicken, or dish it out as a hearty side.
It’s made from a spicy base of cholesterol-free protein and fiber (black beans) and vitamin E-rich avocados. This recipe yields a lot and tastes better the longer it sits, but you’ll find it disappears fast!
What’s In It…
- One 15.5-oz. pouch of Green Valley® organic black beans, drained
- One 15-oz. can whole kernel corn, no salt added, drained
- 8-oz guacamole or Wholly® Avocado Chunky Avocado
- 1/2 large ripe avocado, chopped
- 1/2 cup red onion (about 1/4 to 1/3 of an onion), chopped
- 2/3 cup green onions (about 4 large stalks), chopped
- 1 whole orange bell pepper, chopped
- 4 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1 jalapeño pepper, seeded, finely chopped
- 2/3 cup cilantro, about 1 bunch, chopped (optional)
- 1-1/2 tsp. cumin
- 1/4 cup balsamic vinegar
- 2 tsp. Tabasco®
- 1 lime, zest + juice
- 1 lime (optional for garnish)
- Coarsely ground black pepper to taste
How It’s Made…
1. Add drained beans and corn to a large bowl.
2. Add to bean mixture and mix well:
- Guacamole or Wholly® Avocado Chunky Avocado (gives this dish some creaminess)
- Avocado, chopped
3. Add to bean mixture:
- Red onion
- Green onions (about 4 large stalks)
- Orange bell pepper
- Garlic
- Roma tomatoes
- Jalapeño pepper, seeded and finely chopped
- Cilantro (about 1 bunch), optional
4. Add seasonings and mix well:
- 1-1/2 tsp. cumin
- 1/4 cup balsamic vinegar
- 2 tsp. Tabasco®
- 1 lime, juice + zest
- Coarsely ground black pepper to taste
5. Garnish with cilantro sprigs or slices of avocado or lime.
Makes approximately 8 cups.
xo,
Originally posted 7/4/2009
