black bean and corn dip

Name: Black Bean and Corn Dip
Prep time: 15 min
Yield: 10
Cuisine: Southwestern
Ingredients: 1 can(s) (15 ounce) black beans, drained and rinsed; 1 can(s) (11 ounce) mexicorn, frained and rinsed; 3 - tomatoes, seeded and chopped; 2 - avocados, chopped; 1/2 cup(s) red onion, chopped finely; 1/4 cup(s) olive oil; 1/4 cup(s) red wine vinegar; 1 package(s) (2/3 ounce) envelope good seasonings italian salad dressing mix

(3 RATINGS)

14 Pinches 2 Photos

Lynn Clay

Portland, OR

Updated on Jul 12, 2015

I got this recipe from a friend on food.com. I have made it many times and it is loved and devoured by everyone.

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 10-15 serving(s)

Ingredients

1 can (15 ounce) black beans, drained and rinsed
1 can (11 ounce) mexicorn, frained and rinsed
3 - tomatoes, seeded and chopped
2 - avocados, chopped
1/2 cup red onion, chopped finely
1/4 cup olive oil
1/4 cup red wine vinegar
1 package (2/3 ounce) envelope good seasonings italian salad dressing mix

How To Make black bean and corn dip

Step 1

Combine all of the veggies together in a bowl.

Step 2

In a separate bowl combine the vinegar and Italian dressing mix, drizzle in the olive oil while stirring.
Step 3

Pour dressing on veggies and mix gently to combine.
Step 4

Can serve immediately or cover and refrigerate up to 1 hour.
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