Mexican Fiesta Dip
Ingredients
- 2 cans Goya black beans, drained and rinsed 16-ounce
- 1 can Muir Glen diced tomatoes no salt added 14.25-ounce
- 2 cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained 11-ounce
- 1 can Old El Paso green chilies chopped, drained 4.5-ounce
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco pepper sauce
- 1 large ripe avocado peeled, pitted and diced
- 2 tablespoons fresh chopped cilantro
- Baked tortilla chips
Instructions
- In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
- To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.