Black Bean and Sweet Corn Guacamole Dip
Ingredients:
- 1 vine-ripened tomato, seeded and chopped
- 1/2 cup crumbled Cotija cheese (could use feta or even shredded Monterey Jack)
For the Black Bean Dip:
- 1-15oz can seasoned black beans, drained (OR 1 can black beans, drained and rinsed)
- 1/4 cup chopped onion or shallot
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 2 Tablespoons chopped cilantro
- juice of 1/2 lime
- 1/4 teaspoon cumin salt and pepper
For the Sweet Corn Guacamole:
- 2 ripe avocados
- juice of 1/2 lime
- 1 garlic clove, microplaned or minced
- salt and pepper
- 3/4 cup frozen sweet corn, thawed (I like Bird’s Eye brand frozen sweet corn when out of season)
- 2 Tablespoons chopped cilantro
Read See full instructions on : iowagirleats.com
