Home Court Cuisine Chunky Black Bean, Corn and Avocado Dip

Chunky Black Bean, Corn and Avocado Dip


Submitted by Anesse Lewandowski, Cambridge, Thursday Women

2 cans black beans, rinsed and drained
2 cups frozen corn niblets, thawed
1/2 cups tomatoes, chopped
1/2 cup red bell pepper, chopped
1/4 cup red onion, minced (optional)
1/2 cup cilantro, chopped
3-4 ripe avocados
2-3 Tbsp. extra virgin olive oil
fresh lime juice
kosher salt and freshly ground pepper to taste


In a large bowl, roughly mash avocados, then add all ingredients and mix together. Chill and serve with tortillas or corn chips.

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