Avocado Black Bean Dip/Salad Recipe (2 Ways)
This mixture of black beans, avocado and vegetables is an amazing way to combine flavors into a wonderful dip or salad. This summer brought the Black Bean and Mango Chicken Salad on the Summer 2010 Menu which was such a surprisingly pleasant experience for us. We just couldn’t stop eating it. So I began thinking up other similar flavor combination’s that involved other fresh flavors that we enjoyed.
This recipe can be combined and made either way and with a little bit of cooked chicken this can be a solid meal. It also allows you to choose an Italian or Ranch dressing option. The Ranch dressing option will give you a creamy dip/salad. This was my first choice option when I made this recipe but also wanted to try out an Italian dressing option. It turns out that I actually liked the Italian dressing option a little better than the Ranch. It was light and tasty and seemed to combine the flavors in an unexpected way.
As you prepare for an end of summer picnic this week consider this tasty dip/salad. And if you need some tortilla chips to go with your dip, remember to enter the Frito-Lay prize package giveaway (ends 9/3/10).
Tricia @ onceamonthmeals.com
- 3 Avocados, diced
- 2 Tablespoons Lime Juice
- 15 ounces Black Beans
- 16 ounces Corn, frozen (or cooked corn cut from ear)
- 1 red pepper, diced
- 1.5 cups onion, diced
- 1 medium tomato, diced
- 1 cup (Ranch or Italian Dressing)
- (optional) 1 pound chicken, cooked & diced
Choose which dressing you would like to use Ranch or Italian, don’t use both. Once you have chosen, mix all ingredients including the dressing. Serve with chips as a dip or as a salad for dinner.
This Post will be linked at: