Val and Jess’ vegetarian Avocado Dip

Ingredients

  • two avocados – peeled, faveolate and
  • diced
  • one (19 ounces) will black beans,
  • drained and rinsed
  • 1 (11 ounces) can of the whole kernel
  • corn, drained
  • 1 medium onion, minced
  • 3/4 cup condiment
  • 1 tablespoon sliced contemporary
  • cilantro
  • 1 tablespoon juice
  • 2 tablespoons seasoner
  • salt and pepper to style

Directions

in an exceedingly bowl, combine the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper.

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