Black Bean Corn Dip

a recipe I scooped up at our Emerald Coast Paddlers club Christmas party

1 can black beans, drained 2/3 cup chopped cilantro

2/3 cup thinly sliced 1 avocado, sliced

green onions 1 medium diced tomato

1 can shoepeg corn, drained




¼ cup olive oil 1/8 tsp. pepper

¾ tsp. salt 2 garlic cloves, minced

¼ cup red wine vinegar 1 tsp. Cumin


Combine the first 6 ingredients in a bowl and toss. Mix remaining ingredients for the dressing. Mix and toss with salad. Chill overnight. Serve with corn chip scoopers. Makes about 5 cups.