The Central Ohio air has cooled this past week, giving us a hint of fall. With the fall, I think of watching football games and having a nice set of appetizers to go with it. Usually among those appetizers is a dip (or two, sometimes three!). I like to include at least one healthy option, and this is a good one – plus it is easy to make and tastes delicious. This recipe serves 14-16 people, depending on how hungry everyone is.
4 large avocados (peeled, pitted, and chopped)
6 plum tomatoes, chopped
2 bunches of green onions, chopped
1/2 cup fresh cilantro, chopped
2 (14.5 ounce) can black beans, rinsed and thoroughly drained
2 (11 ounce) can Mexicorn, drained
1/2 cup red wine vinegar
1/2 cup canola oil
hot pepper sauce to taste
Combine and mix avocados, tomatoes, green onions, cilantro, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover and chill at least an hour. Serve with tortilla or pita chips.
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