Spicy Mexican Fiesta Dip
Prep time
Total time
Note that the prep time does not include the patience needed to let this great make-ahead dip or condiment chill!
Author: Cans Get You Cooking
Serves: 8
Ingredients
- 2 (16-ounce) cans black beans, drained and rinsed
- 1 (14.25-ounce) cans no salt added diced tomatoes (or fire-roasted!)
- 2 (11-ounce) cans no salt added sweet whole kernel corn, drained
- 1 (4.5-ounce) can chopped green chili peppers, drained
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon Tabasco pepper sauce
- 1 large ripe avocado, peeled, pitted and diced
- 2 tablespoons fresh chopped cilantro
- Baked tortilla chips
Instructions
- In a large bowl, stir together the black beans, diced tomatoes with liquid, corn, chili peppers, oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
- To serve, thoroughly stir in the avocado and cilantro. Serve with tortilla chips.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-mexican-fiesta-dip