Love, love, love this dip for summer (and spring, winter, and fall). It makes a beautiful presentation with the variety of colors, but more than that, it’s a mouthwatering explosion of tastiness. Great with tortillas. Makes a great appetizer. Try adding some cooked shrimp for an even bigger bang!
Shrapnel Dip
2016-07-15 19:55:38
Ingredients
- 1 can white beans, such as navy or Great Northern
- 1 can black beans
- 1 can corn (see note above)
- 1-2 avocados, diced
- 1/4-1/2 cup red pepper, diced
- 1-2 Roma tomatoes, diced
- 2 tablespoons finely chopped red onion
- 2-3 tablespoons finely chopped cilantro
- 1/3 cup Italian dressing, plus more if needed
- Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
- Salt and pepper to taste
- White, blue or yellow corn/tortilla chips for serving
Instructions
- Drain the beans and corn together in a colander. Rinse and let them drain really well so no extra liquid makes its way into the dip. Lay them out on paper towels and blot dry. Add to a large bowl.
- Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon, fold the ingredients and dressing together until everything is evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips.
Notes
- If making in advance, wait to chop and stir in the avocados until right before serving.
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