With the July 4th holiday weekend approaching, you never know what sorts of activities will come up, sometimes at the last minute. This is a staple appetizer that is always a hit and uber-delicious. It’s light and fresh – perfect for the summer months, and you can whip it up in a flash.
1 can steam crisp white corn (I used Mexican corn because it’s all I had on hand, and it works too)
1 can of black beans
1 jar of salsa
- 1 bunch cilantro, chopped
- 1 diced avocado
Rinse and drain black beans. In medium sized bowl combine black beans, white corn and salsa. Squeeze 1-2 tsp. lime juice and mix. Add chopped cilantro and diced avocado to taste. Serve with chips and enjoy!
The bonus of this dip is that you can use it to top grilled chicken for a healthy and delicious dinner!
Lisa @ Shine Your LightJuly 3, 2013 at 12:47 pm
Mmmm that sounds so good Jenny! Thanks for sharing the recipe!
Erin TaylorJuly 3, 2013 at 7:05 pm
This looks so delicious. I love how it uses ingredients that are usually on hand in the pantry. I think I am going to have to make this. My husband will love it. I just found your blog, and I have loved looking through it.