Avocado Black Beans And Corn Dip Great For The Big Game Food

BLACK BEAN AVOCADO SALSA WITH CORN

Black Bean Avocado Salsa with Corn image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 scallions, finely chopped

Steps:

Preheat the grill over medium-high heat.
Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

BLACK BEAN, AVOCADO, AND CORN SALSA

Black Bean, Avocado, and Corn Salsa image

This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Provided by steamsoldier

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 cup cilantro, roughly chopped
½ red onion, chopped
1 ½ limes, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 avocado, diced

Steps:

Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g

AVOCADO, BLACK BEANS AND CORN DIP (GREAT FOR THE BIG GAME)

Avocado, Black Beans and Corn Dip (Great for the Big Game) image

Have your friends over for the "Big game" day and they will rave about this for days and ask for it again and again. So simple and sooo very delicious. This has just the right amount of heat without being too awful hot.

Provided by biodeb

Categories Low Protein

Time 15m

Yield 8 1/2 cup servings, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 avocados, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn
1 (10 ounce) can Rotel Tomatoes, drained
1 cup chopped red bell peppers or 1 cup green bell pepper
2 tablespoons jalapeno peppers, finely chopped
1/4 cup sweet onion, finely chopped (we don't like raw onions) (optional)
1/4 cup red wine vinegar
1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons sugar
1/4 teaspoon oregano
1/4 cup olive oil
1/4 cup vegetable oil

Steps:

Mix dressing ingredients well. In a large bowl combine the main ingredients.
Add dressing and gently mix well. Best when refrigerated (covered) for at least 1 hour but usually we can't wait. Serve with tortilla chips.

Nutrition Facts : Calories 325.9, Fat 22.1, SaturatedFat 3.1, Sodium 304.3, Carbohydrate 29.7, Fiber 8.5, Sugar 6.1, Protein 6.7

BLACK BEAN, CORN AND AVOCADO DIP

Black Bean, Corn and Avocado Dip image

Make and share this Black Bean, Corn and Avocado Dip recipe from Food.com.

Provided by jackjpritchard

Categories Black Beans

Time 10m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can whole kernel corn
1 (15 ounce) can black beans
1 tomatoes, chopped
1/2 red onion, diced
1 avocado, cubed
1/2 cup cilantro, chopped
1 jalapeno, seeded and minced to taste
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon red pepper
1/4 teaspoon sea salt

Steps:

Drain corn.
Drain all but 2 tbsp of black beans.
Combine corn, black beans, reserve juice from black beans, tomatoes, red onion, avocado, cilantro, jalapeno and garlic into bowl. Add spices and toss with a wooden spoon.
Chill for 20 minutes and serve.

Nutrition Facts : Calories 109.9, Fat 3.1, SaturatedFat 0.5, Sodium 172.7, Carbohydrate 18, Fiber 5.3, Sugar 1.5, Protein 4.7

AVOCADO CORN DIP

Avocado Corn Dip image

Provided by Janelle

Time 10m

Number Of Ingredients 9

Ingredients

6 avocados, chopped into small bite sized pieces
1 can of black beans drained and rinsed
1 can of corn, drained
1/2 red onion finely minced
2 Jalapenos - seeds removed, minced
1 teaspoon garlic, minced (1 - 2 cloves)
3/4 teaspoon salt
1 cup of salsa verde
Corn Chips

Steps:

Chop avocados and place in a bowl. Add black beans, corn, red onion, jalapenos, garlic and salt. Mix well. Add Salsa Verde and gently mix. Serve immediately or refrigerate for a few hours until ready to serve.

BLACK BEAN AVOCADO SALSA

Black Bean Avocado Salsa image

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

Steps:

Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

SOUTHWEST AVOCADO BEAN DIP

Southwest Avocado Bean Dip image

Nibble on this: avocados, beans, corn and cilantro in a chunky Tex-Mex dip. Big flavor, smart choice.

Provided by My Food and Family

Categories Home

Time 30m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

1/2 avocado
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Juice from 1 lime
1/4 tsp. ground cumin
1 can (15.5 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 tomato, chopped
2 Tbsp. chopped fresh cilantro

Steps:

Mash avocado in medium bowl; stir in sour cream, lime juice and cumin.
Add all remaining ingredients; mix well.
Refrigerate 15 min.

Nutrition Facts : Calories 35, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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