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Black bean and avocado dip

Recipe by:Tracy Sellers, host of California Bountiful TV


  • 2 medium-sized ripe California Avocados, peeled and diced
    2 tbsp. lime juice
    1 can (15-1/4 oz.) whole kernel corn, drained
    1 can (15 oz.) black beans, rinsed and drained
    1 medium-sized sweet red pepper, chopped
    6 green onions, chopped
    2 tbsp. minced fresh cilantro
    3 garlic cloves, minced
    2 tbsp. olive oil
    1 tsp. red wine vinegar
    1/2 tsp. salt
    1/4 tsp. pepper
    Tortilla chips


In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic.

In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips. 

Califonia Bountiful