Wednesday, February 22, 2012

From Emily's Kitchen

What You Will Need:

2 15-ounce can black beans, rinsed and drained
1 1/2 cups corn
2 red bell peppers, diced
1 tsp. minced garlic
2 tsp. salt
¼ tsp. cayenne pepper
2 tbsp. sugar
7 tbsp. olive oil
5 tbsp.  lime juice
1 tsp.  lime zest
½ cup chopped cilantro
2 avocados, diced
Chips for dipping

Putting The Dip Together:

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.

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