Happy Superbowl weekend! I blogged about this avocado, black bean, and cilantro lime dip a couple of weeks ago in Friday’s Fab Five and I couldn’t wait to make it. I was looking for a Super Bowl Sunday snack and this recipe is perfect. It’s healthy, yet so so good.
This recipe makes quite a bit of dip – the pic you see above is a full size bowl and that’s about a third of what it makes. Feel free to make this dip ahead of time, but I’d recommend adding in the avocados right before you serve it, or try soaking the slices in the lime juice before adding both to the dip. Store leftovers in an airtight container with the avocado pit to slow the browning process. I bet this would be amazing over grilled chicken with a side of low fat sour cream. Yum!!!
Serving Size: 6-8
2 15-ounce can black beans, rinsed and drained
1 can Mexican corn, drained
2 red bell peppers, diced
2 teaspoons minced garlic
2 tablespoons minced shallots (one medium shallot)
2 teaspoons salt
1/2 teaspoon cayenne pepper
1 1/2 tablespoons sugar
5 tablespoons extra virgin olive oil (I like Colavita)
8 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
1/2 cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few sprigs of freshly chopped cilantro if desired. Serve at room temperature.
recipe – altered from once upon a chef.