Fiesta Black Bean Corn Dip
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.
