My sister in law made this dip when we were camping in Colorado last summer, and it was a huge hit with the whole family. Since then, I have made it for myself as a light lunch or snack, and I love how easily it comes together.
The acidity of the salsa verde keeps the avocados from turning brown, so this dip will last in the fridge for a day or two after you make it. Serve with chips of course! I also love it with a cheese quesadilla or topping a steak fajita. Fresh corn right off the cob would be amazing, but since it’s not in season, canned corn works just fine.
- 6 avocados, chopped
- 1 can of black beans drained and rinsed
- 1 can of corn, drained
- 1/2 red onion finely minced
- 1 cup of salsa verde
- 1/2 teaspoon to 1 teaspoon salt
- Combine all ingredients and mix well.