Avocado Black Bean Dip

Teresa Ambra

Avocado Black Bean Dip is sensational! This awesome Tex-Mex dip includes avocados, black beans, corn, extra hot diced tomatoes with green chilies, red onion, cilantro and lime. It's perfect for tailgating parties and especially special events like the Super Bowl, March Madness or the playoffs for any sports series. Healthy, low calorie, gluten free and vegan.

5 from 1 vote

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Prep Time 10

Total Time 10

Course Appetizers

Cuisine Tex-Mex

Servings

Calories 222 kcal

Equipment

1 large serving bowl
1 wooden spoon
1 sharp knife to cut vegetables
measuring cups
measuring spoons

Ingredients

30 oz. can extra hot Rotel diced tomatoes with green chilies (two 15-oz. cans) drain only one can
16 oz. can whole kernel corn rinsed and drained
16 oz. can black beans rinsed and drained
1 small red onion chopped, (I used ½ cup, but ¾ cup would add more heat)
1 large ripe avocado chopped (choose a firm avocado or an overripe avocado will get mushy)
1 bunch fresh cilantro chopped
1 lime juice only
6 oz. bag Fritos scoops corn chips as desired

Instructions

Drain one of the cans of tomatoes.
Place tomatoes, corn, black beans, and onion into a serving bowl.
Chop avocado and cilantro and add to other veggies in bowl.
Squeeze the juice of one lime over top of the avocado in the bowl.
Stir ingredients to combine.
Chill before serving.
To serve, use Fritos to scoop dip out of bowl.

Notes

Nutrition

Calories: 222kcalCarbohydrates: 34gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 116mgPotassium: 689mgFiber: 7gSugar: 3gVitamin A: 129IUVitamin C: 9mgCalcium: 76mgIron: 2mg

Keyword appetizer, avocados, black beans, corn, gluten free, Tex Mex, vegan

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