Saturday, April 19, 2014

Avocado Salsa Dip with Black Beans and Corn

I made this for last week's BBQ and it was all eaten.  A second dish was brought and eaten as well.  I had ingredients and made more this week.  I'm the only who eats it in our family - but I love it. Yucky photo as I forgot to take a photo either time I made it. This is a couple of days old and the end of my lunch bowl. This would be good to add to a Yumm Bowl

1 ear corn
2 T olive oil
1 c cherry tomatoes, diced
2 avocados, ripe but firm, pitted and chopped
1 can black beans, rinsed and drained (or a couple of cups of cooked beans)
1/2 medium red onion, chopped

1 tsp agave nectar
1/2 - 1/2 tsp ground cumin
1 clove garlic, minced
3 T lime juice
Pinch cayenne pepper (or whatever heat you like)
3 T fresh cilantro, chopped
3 green onions, chopped (optional)

Shuck the corn and preheat the grill. Rub with olive oil and place on the grill. Cook for about 5 minutes. Remove from grill. Cool and remove from the cob. Or use frozen corn.

Chop cherry tomatoes, avocados and red onion. Rinse and drain black beans. Combine these ingredients.

In a separate bowl,, mix 2 T olive oil, agave, cumin, lime juice, cayenne pepper, salt and pepper.

Add to the avocado mixture and gently mix to coat everything.

Chop cilantro and green onions and fold into the salsa.
Choosing Joy!
©2014 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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