Anytime Bean Dip
1 can of black beans rinsed and drained
1 can of kidney beans rinsed and drained
1 can of white/yellow corn (either works)
1/4 large red onion finely diced (add more or less depending on your liking)
2-3 cloves of garlic minced
3-4 roma tomatoes chopped
Half a bunch of Cilantro finely chopped
1-2 avocados diced
Juice of 1-2 limes
Salt to taste
Good Seasons Italian Dressing
White Vinegar or Balsamic
In a large bowl, mix all ingredients together. Squeeze the limes on top and add salt to taste. Drizzle with a dressing if desired. Mix thoroughly and serve.
If you will be eating all of the recipe- add the diced avocado to the dip. The avocado will begin to brown (even in the fridge) within a day. Or add avocado to each serving. Recipe without avocado stays fresh 3-4 days in the refrigerator.
Serve with low sodium tortilla chips as a yummy dip.
This is the “Anytime” Bean Dip because you can use it for everything. Kids love it over steamed brown rice or quinoa, a bed of romaine lettuce, rolled up in a lettuce wrap, or even all by itself with a spoon. It’s yummy and fresh and oh so good for you!
Source: WFM 1-10