Black Bean Dip

I really don’t know what to call this. It’s kind of a dip. It’s kind of a salsa. It’s fresh-tasting and pretty.

1 can (16 oz.) black beans, drained and rinsed
1 can (16 oz.) whole kernel corn, drained and rinsed
1 can (16 oz.) diced tomatoes, drained and rinsed (actually, it’s better to use fresh tomatoes if they’re available)
1 big handful fresh cilantro, chopped
1 medium red onion, diced
2 tablespoons (or so, maybe up to 1/3 cup) red wine vinegar.
1 medium avacado, diced

Mix all ingredients except the avacado together in a large bowl and refrigerate. Add the avacado just before serving.

Serve with tortilla chips.

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One Response

  1. I could live on this stuff.

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