Five Layer Mexican Dip

Name: Five Layer Mexican Dip
Prep time: 15 min
Cook time: 8 min
Yield: 12 servings, serving size 1/2 cup
Ingredients: 2 teaspoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed; 1 tablespoon minced chipotle pepper in adobo; 4 tablespoons lime juice; 1/4 teaspoon ground cumin; 1 tablespoon water; 1/2 teaspoon salt; 2 cups corn kernels (10-ounce box frozen corn); 1/4 cup chopped cilantro leaves; 2 ripe avocados; 4 medium tomatoes, seeded and diced (about 2 cups); 1/4 cup thinly sliced scallion; 1 tablespoon finely diced jalapeno pepper, optional; 3/4 cup shredded extra-sharp Cheddar

Five Layer Mexican Dip was pinched from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/five-layer-mexican-dip-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 teaspoons olive oil

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1 medium onion, diced

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2 cloves garlic, minced

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1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed

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1 tablespoon minced chipotle pepper in adobo

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4 tablespoons lime juice

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1/4 teaspoon ground cumin

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1 tablespoon water

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1/2 teaspoon salt

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2 cups corn kernels (10-ounce box frozen corn)

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1/4 cup chopped cilantro leaves

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2 ripe avocados

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4 medium tomatoes, seeded and diced (about 2 cups)

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1/4 cup thinly sliced scallion

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1 tablespoon finely diced jalapeno pepper, optional

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3/4 cup shredded extra-sharp Cheddar

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