Black Bean Dip UNTRIED
This recipe is from Kathleen Karnhak's family. It makes a tasty dip for tortilla chips or for corn tortilla wedges. Serve with lots of tortilla chips for scooping.
This can be served as a salad, appetizer or side dish.
NOTE: Needs several hours in the fridge, so plan ahead.
INGREDIENTS:
1/2 c vegetable oil
1/4 c red wine vinegar
1/2 tsp kosher salt
1/8 tsp Tabasco Sauce (or to taste)
two 16-oz cans black beans, rinsed and drained in colander
two 11-oz cans "Mexican-Style" corn, drained
1/2 c sliced green onions
1 large ripe red tomato, diced
1 ripe avocado, halved, pitted, peeled and diced
1 tsp fresh lemon juice
PREPARATION:
1. In a large bowl mix together the oil, vinegar, salt and Tabasco; set aside.
2. In a small bowl, gently toss the avocado with the lemon juice; set aside.
3. Place the drained beans, corn and onion into the large bowl containing the dressing; toss to coat.
4. Marinate at least 3 hous, but no more than 6 hours. Just before serving, stir in the tomato and avocado.
This can be served as a salad, appetizer or side dish.
NOTE: Needs several hours in the fridge, so plan ahead.
INGREDIENTS:
1/2 c vegetable oil
1/4 c red wine vinegar
1/2 tsp kosher salt
1/8 tsp Tabasco Sauce (or to taste)
two 16-oz cans black beans, rinsed and drained in colander
two 11-oz cans "Mexican-Style" corn, drained
1/2 c sliced green onions
1 large ripe red tomato, diced
1 ripe avocado, halved, pitted, peeled and diced
1 tsp fresh lemon juice
PREPARATION:
1. In a large bowl mix together the oil, vinegar, salt and Tabasco; set aside.
2. In a small bowl, gently toss the avocado with the lemon juice; set aside.
3. Place the drained beans, corn and onion into the large bowl containing the dressing; toss to coat.
4. Marinate at least 3 hous, but no more than 6 hours. Just before serving, stir in the tomato and avocado.
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