Mexican Fiesta Dip

July 6, 2014

in Recipes

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

  1. 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.
  2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

SOURCE:
Can Manufacturers Institute



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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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