Mexican Fiesta Dip

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Ingredients 2 (16-ounce) can Goya black beans, drained and rinsed 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained 1 (4.5-ounce) can Old El Paso green chilies chopped, drained 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1/2 teaspoon salt 1/4 teaspoon Tabasco pepper sauce 1 large ripe avocado, peeled, pitted and diced 2 tablespoons fresh chopped cilantro Baked tortilla chips Preparation In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally. To serve, stir in avocado and cilantro to mix well. . . .

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