Mexican Black Bean Dip/Salad

This recipe came from my fiancé Kevin who has made it several times for parties. It is always a hit and everyone asks for the recipe so here it is! It is great as a dip served with tortilla chips (“scoops” work especially well) or even as a side salad. Some people commented that it reminds them of fresh ceviche which is typically made with some type of seafood or fish and similar ingredients – I think it is the lime juice in it that gives it that fresh flavor. The recipe makes a large quantity so if you only want it for a dip you might half the recipe or save extra for later or another day.

Enjoy!

¼ cup chopped fresh cilantro

2 15 ounce cans black beans, drained/rinsed well

1½ cups fresh corn kernels

1½ cups red onion

1½ cups chopped tomatoes (about 3)

1 finely chopped/seeded poblano or chili pepper

1 large avocado

Spices/guideline measurements (adjust to your taste):

¼ cup fresh lime juice

2 tablespoons red wine vinegar

1 teaspoon ground cumin

2 tablespoons of Adobo (or to taste)

Mix together and chill before serving.