Corn & Black Bean Dip


1 ripe avocado, peeled and diced
1 lime, squeezed
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
3 green onions, chopped
1 tbsp minced fresh cilantro
2 garlic cloves, minced
1 tbsp olive oil
1 tsp red wine vinegar


1. Combine avocado and lime juice; let stand.
2. In another bowl, combine corn, beans, onions, cilantro and garlic. In a small bowl, whisk oil, vinegar, and add salt and pepper to taste. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture.
3. Let stand in refrigerator for 2 hours or until chilled.

Try with Simply7 Barbeque Quinoa Chips or Jalapeno Lentil Chips