1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
1 avacado, chopped
tortilla chips for dipping
Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.
When I made this, I found that the cilantro and lime were somewhat overpowering and that it wasn't very spicy. So if you like spicy, add more jalapeno and maybe 2 squeezed lime is a little much. And measure 1/3 cup fresh cilantro before you chop it all up! It was a fun dish!
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After letting it sit in the fridge a few days before polishing it off it got a little juicy... but I wasn't ready to throw it out, so I happened to mix it with sour cream--yum! I really liked that addition!
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