Califonia Bountiful
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Black bean and avocado dip

Black bean and avocado dip


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

Tracy Sellers shared this recipe with Sac & Co viewers during a live broadcast on May 3, 2013 and with Good Morning San Diego viewers on Aug. 30, 2013.


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.