Ingredients: |
Ingredients: 1 1/2 tsp EVOO (extra virgin olive oil)
1-4 cloves garlic shredded or finely chopped
3 firm avocados cut into 1/2 in cubes
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
4 roma tomatoes, coarsely chopped and seeds removed
1 1/2 lime, juice only
Small handful of cilantro chopped
1/2 purple onions or small yellow onion chopped or 4 green onion chopped ( just using white part of onion)
salt and pepper to taste
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Directions: |
Directions:In large bowl, combine the chopped onions, garlic, and lime juice. Stir to mix well and let set while the rest of the ingredients are chopped. This will soften the bite of the onion and garlic.
Dice the avocados. (I wipe off the cutting board and knife with paper towels in-between cutting avocados so they don't get mushy) Set aside in separate small bowl and squeeze a little lime juice over the avocados, so they don't brown as quickly.
Dice the tomatoes, making sure the seeds and insides are removed first. You want to do this to make sure that there isn't too much liquid in the dip. (Again I wipe off the cutting board and knife with paper towels in between cutting tomatoes, so they don't get too much juice.) Set aside in small bowl.
Add rest of ingredients to the onion and garlic mixture, and stir.
SAVE THESE BELOW TO ADD LAST TO REST OF INGREDIENTS.
After you have added the rest of the ingredients to the onion and garlic mixture and stirred, then you will add the tomatoes and stir gently.
Add the avocados to the onion mixture LAST, and stir gently again.
Serve immediately or refrigerate until ready to serve. Serve with Frito's scoops or corn chips, or tortilla chips. |
This recipe for Loretta's Cowboy Caviar Dip is from