Black Bean Avocado Dip

With tailgate season upon us, I thought I'd post this recipe for a great chip dip. We made this recipe a couple weeks ago for a backyard BBQ, but it would make great game day fare! I know that all that we brought home from the BBQ was an empty bowl. This recipe comes from a family friend who is an AMAZING cook - she actually gave me a handwritten cookbook of her favorite recipes for our wedding!

The only thing I might do differently next time is add a few more tomatoes, but that is just personal preference. Make it! You'll like it!

Black Bean Avocado Dip - from Kathy Jones

1 can (15 oz) black beans, rinsed and drained

1 can (11 oz) mexicorn, drained

2 chopped avocados

1 c. chopped tomatoes

1/2 c. chopped onions

1 Tbsp. chopped jalapeno pepper (we just used 1 medium sized pepper)

1 tsp. lime juice

Dressing:

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 tsp. ground cumin

1 tsp. minced garlic

1 tsp. garlic salt

black pepper to taste

Mix first 7 ingredients in a large bowl. In a small bowl, combine dressing ingredients; stir well. Pour over bean-avocado mixture. Refrigerate at least one hour before serving. Serve with chips.