This dip recipe has become an appetizer staple in my household. It is so tasty and it makes a ton, so it is perfect for parties. I recommend making it the day before you are serving It because tastes even better the second day.
5 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
6 Tablespoons Lime juice
2 cans of Corn (no salt)
1 Teaspoon Cumin (I usually add a little more)
1 Tablespoon Sea Salt
2 cans of Black Beans
3 medium sized Tomatoes
1/2 Red Onion
2 Tablespoons of Garlic
1 cup of chopped Cilantro
1 Jalepeno- I like it spicy so I put the seeds in. If you don’t leave them out.
1 Red Pepper
Avocado-add right before serving
Add olive oil, lime juice, apple cider vinegar, corn, cumin, and sea salt to a bowl and mix together.
Chop up all of the veggies into small pieces and place into a separate bowl. When adding the black beans make sure to drain and rinse them. Add the two bowls together and mix well.
Served best with scoops! As always if there are certain vegetables that you don’t like you don’t have to put them in. I love cilantro so I always add more.